KR100846137B1 - Method for manufacturing of Bean-paste or Pepper-bean - Google Patents

Abstract

The present invention relates to a doenjang or red pepper paste using a microbial culture soybeans and a method for producing the same, and more specifically, inoculated in the soybean for inoculation of soybean fungus, shiitake fungus, roe fungus fungus or sperm fungus, which are purely cultured basidiomycetes. It relates to a doenjang or red pepper paste using a microbial culture soybean produced by culturing at a temperature and a method for producing the same. The present invention is a method for producing soybean paste and red pepper paste containing 50% or less of microbial culture soybeans based on the weight of meju required in the conventional tofu manufacturing process.

Basidiomycetes, Aseptic bacteria, Microbe cultured soybeans, Miso, Gochujang

Description

Method for manufacturing doenjang or red pepper paste using microbial cultured beans {Method for manufacturing of Bean-paste or Pepper-bean}

The present invention relates to a doenjang or red pepper paste using a microbial culture soybeans and a method for producing the same, and more specifically, inoculated in the soybean for inoculation of soybean fungus, shiitake fungus, roe fungus fungus or sperm fungus, which are purely cultured basidiomycetes. It relates to a doenjang or red pepper paste using a microbial culture soybean produced by culturing at a temperature and a method for producing the same.

To prepare kochujang and soybean paste, kochujang has been prepared using aspergillus strain as a main agent or inoculating Aspergillus strain, and on the other hand, to give functionality to soybean paste and kochujang. B. Many studies have been conducted to prepare doenjang and red pepper paste of cultured grains cultured by inoculating grain culture with pure culture without inoculating Aspergillus strain.

In the former manufacturing method, the former cannot provide new functionality other than the inherent functionality of the fungus. In the latter case, it is difficult to maintain the unique characteristics of the fungus by using grains cultured only with mushrooms. It can be confusing.

In the conventional fermented food production method using pure cultured mushroom bacteria (Patent 0137063) using soybean cultured mushrooms and soybeans fermented foods such as miso, red pepper paste, soy sauce, etc. By using the Aspergillus bacteria that can be called the main body of meju production is not used, there is a possibility that it may cause confusion in identity as a commercial jang.

Monascus is a genus of Monascus, belonging to the genus Haascomaceae in the genus of Hematophytes, and is a species close to H. pylori, currently about 20 species and about 70 species have been identified and identified according to the type of bacteria. There is a difference.

Blood pressure lowering effect of red yeast rice The pharmacological effect of red yeast rice has been proved in recent scientific studies. It has been shown to inhibit cholesterol biosynthesis, antimicrobial effect, cancer prevention effect and blood pressure lowering effect. Is a cholesterol biosynthesis inhibitor and also a drug. Following the expiration of the patent aging of the useful ingredient lovastatin, which foreign pharmaceutical companies had recently, solid cultured red yeast powder products containing 0.4% lovastatin are sold as natural dietary supplements in the United States, and imported and sold as health supplements in Korea. This is escalating.

As well-being comes to the fore in the society, more and more consumers want to buy traditionally manufactured soybeans, and farmers who manufacture and sell them in small scales have various ways to increase their added value by manufacturing their own unique soybeans. I'm seeking.

Therefore, in the present invention, cholesterum and asymptococci were cultured in soybeans, and soy sauce was prepared using the mycelium and metabolites thereof. The production of soybeans with added functionality of basidiomycetes and asymptomatic fungi is expected to contribute to the increase of farm households' income and the improvement of soybean self-sufficiency.

The present invention has been made to overcome the limitations of the prior art, the purpose of which is the metabolite of basidiomycetes or asymptococci while maintaining the inherent functionality of doenjang and red pepper paste derived from meju floated as a conventional Aspergillus bacteria It was intended to give functionality.

In order to achieve the above object of the present invention, the present invention provides soybean paste or red pepper paste containing soybean culture or shiitake fungus, hongkong fungi, microbial culture beans cultured.

The present invention comprises the steps of culturing any one selected from shiitake mushrooms, scavengerae mushrooms, red yeast bacteria in soybean medium; It provides a method for producing miso or kochujang containing the shiitake cultured soybean or Roebuck mushroom cultured soybeans.

In the above, it is preferable that the doenjang or red pepper paste contains 50% or less of any one selected from shiitake mushroom culture beans, roe mushroom fungus cultured beans, and Hongguk cultured beans based on the total weight of meju.

Hereinafter, the present invention will be described in more detail.

The invention of the present invention inoculate pure cultivated basidiomycete and Aspergillus fungi using soybean as a solid medium to incubate at an optimal temperature, drying the cultured soybean cultured microorganisms, soaking red pepper paste, doenjang by conventional methods The step of replacing the added meju by less than 50% by weight, and the step of aging soaked soybeans to obtain the final product.

In cultivating soybean bacterium shiitake mushroom, roe deer mushroom fungus, and asymptomatic red yeast fungus using soybean as a solid medium, sterilize the soybeans after immersing in water for 12 ~ 24 hours, removing water and treating them at 121 ℃ for 30 minutes do. When soaking in water, it is recommended to add 1 ~ 4% of white sugar to improve microbial growth. Inoculate each of the cultured microorganisms in sterile soybean solid medium and incubate for 2-3 weeks at 30 ℃. After incubation is completed, the culture beans are dried.

By using the dried culture soybeans in the range of less than 50% by weight relative to the weight of the meju required during the existing manufacturing process, it is preferable to manufacture doenjang, red pepper paste.

 When replacing the microorganism bacteria culture soybean more than 50% by weight of the meju can be confirmed that the flavor of the doenjang, red pepper paste peculiar deterioration can be seen that it is better to replace less than 50% by weight of meju.

Through the following examples will be described the present invention in more detail. However, these examples are for explaining the present invention, the scope of the present invention according to the gist of the present invention is not limited to these examples.

Example 1. Soybean Medium and Microbial Culture

In the present invention, the soybeans were used as a solid medium to culture microorganisms, and soybeans were prepared using the cultured soybeans. The composition ratio of the materials used to produce the prototypes of soy sauce was based on the application of the composition ratio of small soybean farmers in Sokcho.

Shiitake mushroom and roe deer fungus were cultured using the beans as a solid medium. After soaking the soybean in water for 19 hours, the soybean medium was drained and placed in a test tube and treated at 121 ° C. for 30 minutes. When soaked in water, 3% of white sugar was added to improve the growth of microorganisms. Under sterile conditions, each microorganism in liquid culture was inoculated and incubated at 30 ° C. for 3 weeks.

Pure cultured microorganisms were inoculated into sterilized soybean solid medium and cultured at 30 ° C. for 3 weeks. After the culture was completed, the culture beans were dried.

Example 2. Preparation of Kochujang

Shiitake mushroom culture beans were added in October 2005 with the addition of Roebuck mushroom culture beans. Composition ratios of the raw materials are shown in Table 1.

Table 1. Composition of Kochujang Preparation

process Meju Mushroom Beans Salt Red pepper powder Glutinous rice porridge + malt Cho Chung General Gochujang 15 0 10 20 35 20   Cultured beans 25% 11.25 3.75 10 20 35 20 50% 7.5 7.5 10 20 35 20 100% 0 15 10 20 35 20

After fermentation for 4 months, the characteristics of Kochujang prepared in February 2006 were analyzed. Table 2 shows the results of the analysis of the general and inorganic components of Kochujang added with Mycobacterium soybean culture. Water content was 41 ~ 43%, but there was no difference between treatments. However, crude ash and crude protein tended to decrease as the content of shiitake mushroom cultured beans and roe deer fungus cultured beans increased compared to normal red pepper paste. In the case of inorganic components, certain trends such as crude ash and crude protein could not be confirmed.

Table 2. General and Inorganic Components of Kochujang Added with Cultured Soybeans

process General ingredient (%) Inorganic Ingredients (mg / 100g) moisture View minutes Crude protein Ca K Mg Na P General Gochujang 41.4 10.1 8.5 3.7 36.3 6.8 137.8 6.0  Cultured Soybean (Elevation) 20% 41.8 9.2 8.0 3.2 32.1 6.8 120.7 7.0 50% 41.1 9.3 7.5 3.5 34.4 6.3 132.2 6.8 100% 41.7 9.1 7.6 3.4 34.2 6.5 135.3 6.9   Cultured soybeans (roe deer) 20% 42.9 9.0 7.7 3.7 34.4 7.3 129.4 6.4 50% 42.5 9.1 7.6 3.5 36.3 7.5 139.2 6.5 100% 41.0 9.3 7.2 3.0 34.0 6.9 134.7 5.9

Table 3 shows the color, water activity, pH, and titratable acidity of kochujang. In the case of chromaticity, L, a, and b values tend to increase with the addition of fungus cultured soybeans compared to the general red pepper paste. Could know. Water activity was increased in the treatment group added with the fungus cultured soybean compared to the general pepper paste, but 0.49 ~ 0.65 Aw could be considered that there would be no big problem in the preservation of kochujang.

Table 3. Color, Water Activity, pH of Kochujang Added with Cultured Soybeans

process Chromatic Difference Water activity pH L a b General Gochujang 17.5 20.7 21.2 0.48 4.8 Cultured Soybean (Elevation) 25% 18.3 21.2 21.8 0.51 4.8 50% 17.6 19.3 20.5 0.61 4.7 100% 19.1 21.5 23.2 0.63 4.6 Cultured soybeans (roe deer) 25% 19.8 22.9 24.1 0.65 4.8 50% 19.6 22.6 23.8 0.49 4.8 100% 21.3 23.7 25.6 0.52 4.7

Example 3. Sensory test of kochujang

As a result of sensory test of kochujang, off-flavor was increased with the addition ratio of shiitake mushroom cultured soybean and roe mushroom cultured soybean paste, and the taste and color sensory test value decreased.

Overall preference also decreases as the addition ratio increases. In case of 25% addition ratio, 4.8 and 50% were 4.0, and good results were obtained. According to the opinions of panelists, 25% addition is indistinguishable from general pepper paste. Many added that they could feel the difference in taste when added. According to the results of sensory evaluation, the addition of up to 50% of cultured soybeans did not significantly reduce the taste, but it could be judged that the addition of 25%, which showed a taste similar to that of general red pepper, was appropriate.

Table 4. Sensory Test of Kochujang Added with Cultured Soybeans

process Off-flavor flavor color Overall preference General Gochujang 0.4 4.8 5 5.0               25% 1.4 4.6 4.2 4.8 Cultured Soybean (Sea) 50 1.8 3.8 3.8 4.0             100 2.2 3.2 3.4 3.5               25% 1.0 4.6 4.4 4.8 Cultured soybeans (roe deer) 50 1.4 3.8 3.6 4.0             100 1.6 3.4 3.2 3.5

Example 4 Miso Preparation

Shiitake mushroom culture beans were added in October 2005 with the addition of Roebuck mushroom culture beans. Composition ratios of the raw materials are shown in Table 5.

Table 5. Composition of Doenjang

process Meju Mushroom Beans Salt Barley porridge Common Miso 40 0 10 50           25% 30 10 10 50 Cultured beans 50 20 20 10 50        100 0 40 10 50

After maturation for 4 months after preparation, the characteristics were analyzed in February 2006. Table 6 shows the results of the analysis of the general and inorganic components of Doenjang added with cultured soybeans. The moisture content was 44-48%, showing no difference between treatments. In the case of crude ash and crude protein, there was no difference according to the addition ratio of cultured soybeans, but the overall value was lower in soybean paste added with cultured soybeans. In the case of inorganic components, certain trends such as crude ash and crude protein could not be confirmed.

Table 6. General and Inorganic Components of Doenjang Added with Cultured Soybeans

process General ingredient (%) Inorganic Ingredients (mg) moisture View minutes Crude protein Ca K Mg Na P Common Miso 44.7 11.6 16.2 5.7 32.5 8.4 149.5 11.3 Cultured Soybean 25% 45.6 10.5 14.2 4.7 29.5 6.8 139.0 10.2 Cultured Soybean (Sea) 50% 47.3 11.0 14.6 5.1 31.2 8.9 162.7 10.6  100% cultured soybean 48.9 11.1 12.9 4.2 30.9 7.0 177.1 9.1 Cultured Soybean (Raw) 25% 46.9 11.4 14.9 5.6 36.0 7.6 180.8 10.3 50% cultured soybeans 45.5 11.2 14.6 3.3 22.4 5.7 114.4 9.0 100% cultured soybean (roe) 45.8 11.4 14.5 4.0 28.8 6.8 164.3 9.3

Table 7 shows the color, water activity and pH of miso. In the case of color, L, a, and b values tended to increase with the addition of fungus cultured soybeans compared to general doenjang. . The water activity was 0.37 ~ 0.67 Aw, so it was thought that there would not be a big problem in preservation in all treatments. pH showed the range of 5.2-5.7.

Table 7. Color, Water Activity, pH of Doenjang Added with Cultured Soybeans

process Chromatic Difference Water activity pH L a b Common Miso 23.8 8.9 15.4 0.49 5.7 Cultured Soybean 25% 26.5 9.3 17.8 0.43 5.6 Cultured Soybean (Sea) 50% 29.2 9.4 18.7 0.52 5.6 100% cultured soybean 39.4 9.2 23.1 0.37 5.5  Cultured Soybean (Raw) 25% 23.8 9.7 17.1 0.48 5.4 50% cultured soybeans 23.9 10.1 17.3 0.67 5.2 100% cultured soybean (roe) 23.9 11.3 19.3 0.41 5.2

Example 5. Sensory test of miso

As a result of sensory evaluation, odor increased with the addition of shiitake mushroom and soybean cultivated soybeans compared to general doenjang (Table 8). Taste, color, and overall taste decreased as the ratio of addition increased. The overall acceptability was 4.5 when the addition ratio was 25%, 4.0 at elevation, and 3.8 at roe deer. Like Kochujang, the sensory evaluation panel's opinions showed that it was indistinguishable from general doenjang at 25% addition. According to the results of sensory evaluation, the addition of up to 50% of cultured soybeans did not significantly reduce the taste.

Table 8. Sensory Evaluation of Doenjang Added with Cultured Soybeans

process Off-flavor flavor color Overall preference Common Miso 0.4 4.8 5.0 5.0  Cultured Soybean (Elevation) 25% 1.6 4.6 3.4 4.5 50% 2.0 3.8 4.0 4.0 100% 2.8 3.2 3.6 3.3 Cultured soybeans (roe deer) 25% 0.7 4.6 4.2 4.5 50% 1.0 3.6 3.2 3.8 100% 2.6 2.8 2.6 2.8

As described above, in the present invention, in order to prepare the miso, the fungus is given the functionality of the mushroom mycelium in the preparation of doenjang, red pepper paste was prepared using doenjang, red pepper paste using microbial culture beans. The present invention has developed a method for replacing microbial cultured soybeans by less than 50% of the weight of the existing meju, and as a result, it is possible to develop functionally-modified soybeans in small-scale soybean-producing farms, as well as the increase in added value. It will be a great help to increase income.

Claims (3)

Immersing the beans in water containing 1 to 4% by weight per white spirit; Sterilizing the soaked soybeans at 121 ° C. for at least 30 minutes; Culturing any one selected from shiitake mushrooms, scavenger worm mushrooms, or erythrocytes in the sterilized soybeans; And Kochujang production method comprising the step of drying the cultured soybean cultured microorganisms. delete delete