KR100903186B1 - A preparation method of chungkukjang using Bacilluse licheniformis - Google Patents
A preparation method of chungkukjang using Bacilluse licheniformis Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 바실러스 균주를 이용한 풍미가 개선된 신규한 청국장 제조방법에 관한 것으로, 본 발명에 따르면 주단백질의 분자량이 19,000(M.W.)이며 청국장 고유의 냄새와 관련된 시스틴과 메티오닌 등의 수용성 아미노산이 소실되어 풍미가 개선된 신규한 청국장을 제공하는 뛰어난 효과가 있다.The present invention relates to a novel method for producing a flavored Cheonggukjang using a Bacillus strain, according to the present invention is the molecular weight of the main protein is 19,000 (MW) and the water-soluble amino acids such as cystine and methionine related to the odor of Cheonggukjang is lost There is an excellent effect of providing a new Cheonggukjang with improved flavor.
청국장, 발효식품, 대두, 바실러스 Cheonggukjang, fermented food, soybean, Bacillus
Description
본 발명은 바실러스 균주를 이용한 풍미가 개선된 신규한 청국장 제조방법에 관한 것으로, 보다 더 상세하게는 청국장 제조시 바실러스 리체니포미스(Bacillus licheniformis) 균주를 첨가하여 청국장 고유의 냄새와 관련된 시스틴과 메티오닌 등의 수용성 아미노산이 소실되어 풍미가 개선된 신규한 청국장을 제조하는 방법에 관한 것이다.The present invention relates to a new method of manufacturing a flavor of the improved taste using Bacillus strains, and more specifically, the addition of Bacillus licheniformis strain during the production of Cheonggukjang cystine and methionine, etc. The present invention relates to a method for producing a new Chungkookjang with improved flavor by the loss of water-soluble amino acids.
청국장은 우리나라의 주요한 조미료이며 부식이기도 하며 필수 아미노산이 고루 함유되어 있는 고유의 발효식품 중 하나로 알려져 있다. Cheonggukjang is known as one of the unique fermented foods in Korea, which is a major seasoning, corrosion and even amino acid.
박 등과 김 등은 청국장 발효 중 유효세균을 분리 동정하였으며, 많은 연구자들에 의하여 청국장 제조방법을 위한 최적조건이 검토되었다. 청국장 메주 제조과정에 있어서 생성된 아미노산 및 펩티드, 질소화합물의 소장, 휘발성 향기 성분, 당류 및 유지성분의 변화에 관한 연구가 보고된 바 있다. 정 등은 청국장 제조에서 파이타아제 활성을 갖는 균주의 역할을 규명하였고, 이 등은 바실러스 나토(Bacilluse natto)를 이용하여 청국장을 제조하여 제품의 조직 및 화학적 특성을 조사하였다.Park and Kim et al. Identified and identified effective bacteria during fermentation of Cheonggukjang, and many researchers examined the optimal conditions for the production of Cheonggukjang. There have been reports of changes in amino acids, peptides, small intestine, volatile fragrance components, sugars and oils and fats produced during the production of Cheonggukjang Meju. Chung et al. Investigated the role of strains having phytase activity in the production of Chunggukjang. Cheonggukjang was prepared using natto ) to investigate the tissue and chemical properties of the product.
이 등은 청국장을 소재로 한 스프레드 형태의 가공식품을 제조하기 위해 바실러스 나토(B. natto)와 바실러스 서브틸리스(B. subtilis)의 두 균주로 청국장을 제조하여 점도, 색도 및 퍼짐성 등을 검토하였고, 청국장 발효과정 중 생성되는 점질물의 성분과 생리활성기의 이화학적 특성을 조사하였다.The like are reviewed Bacillus NATO (B. natto) and Bacillus subtilis were prepared in two soybean strains (B. subtilis) viscosity, color and spreadability, etc. to prepare a processed food in the form of a spread in the soybean material The physicochemical characteristics of viscous substances and bioactive groups produced during fermentation process were investigated.
이상과 같이 대부분의 청국장 제조에 있어서 바실러스 나토(B. natto)와 바실러스 서브틸리스(B. subtilis) 두 균주를 이용한 청국장에 관한 연구는 보고된 바 있으나, 바실러스 리체니포미스(B. licheniformis) 균주를 이용한 청국장 제조에 관한 연구는 보고된 바가 없다.As mentioned above, B. natto and B. subtilis in the production of most of Cheonggukjang There have been reports of studies on Cheonggukjang using two strains, but no studies on the production of Cheonggukjang using B. licheniformis strains have been reported.
본 발명의 목적은 상기와 같은 점을 감안하여 안출한 것으로 바실러스 리체니포미스 균주를 이용하여 청국장 고유의 냄새와 관련된 수용성 아미노산이 소실된 청국장을 제공하는데 그 목적이 있다.An object of the present invention was devised in view of the above point is to provide a Cheonggukjang that is water-soluble amino acids related to the smell of Cheonggukjang using the Bacillus Richenomymis strain.
본 발명의 상기의 목적은 청국장 제조시 바실러스 리체니포미스(Bacillus licheniformis) 균주를 첨가하여 수용성 아미노산인 시스틴(cystine) 및 메티오닌(methionine)의 함량이 소실됨을 확인함으로써 달성하였다.The above object of the present invention was achieved by confirming that the contents of water-soluble amino acids cystine and methionine are lost by adding Bacillus licheniformis strain during the preparation of Cheonggukjang.
이하, 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention will be described.
본 발명은 청국장의 고유한 냄새와 관련된 수용성 아미노산이 소실된 풍미가 개선된 신규한 청국장 제조방법을 제공한다.The present invention provides a novel method for producing a cheongukjang with improved flavor of water-soluble amino acids associated with the inherent odor of cheonggukjang.
본 발명은 청국장 제조시 발효균주로서 바실러스 리체니포미스(Bacillus licheniformis) 균주를 첨가하는 것을 특징으로 한다.The present invention is characterized in that Bacillus licheniformis ( Bacillus licheniformis ) strain is added as a fermentation strain during the production of Cheonggukjang.
본 발명의 청국장은 증자된 대두에 바실러스 리체니포미스 균주를 접종하고 35~38℃에서 36~60시간 동안 발효시켜 제조할 수 있으며 상기와 같은 제조된 청국장은 청국장 고유의 냄새와 관련된 수용성 아미노산이 소실되어 풍미가 개선되는 것이다.Cheonggukjang of the present invention can be prepared by inoculating Bacillus licheniformis strain in the soybeans increased and fermented at 35 ~ 38 ℃ for 36-60 hours, the prepared Cheonggukjang is a water-soluble amino acid associated with the unique smell of Cheonggukjang lost The flavor is improved.
본 발명에서 청국장 제조에 사용한 균주는 영남대학교 생화학연구실에서 분리 동정한 후 농업생명공학연구원에 2007년 8월 22일자로 기탁번호를 KACC 91325P로 하여 기탁된 바실러스 리체니포미스(Bacillus licheniformis) CY-1480 균주이다. Bacillus licheniformis (Bcillus licheniformis ) CY-1480 was used as a strain for the production of Cheonggukjang in the present invention, isolated and identified in Yeungnam University Biochemistry Laboratory, and deposited with KACC 91325P on August 22, 2007. Strain.
본 발명에서 사용한 대두는 한국산 태백종 대두유를 사용하였으며 상기 대두 유의 일반성분은 조단백질 35.65%, 조지방 19.10%, 조회분 5.35%, 수분 8.99%였다.Soybean used in the present invention was used in Korea Taebaek soybean oil and the general components of the soybean oil was crude protein 35.65%, crude fat 19.10%, crude ash 5.35%, moisture 8.99%.
본 발명은 청국장 제조시 바실러스 리체니포미스(Bacillus licheniformis) 균주를 첨가하여 청국장 고유 냄새와 관련된 수용성 아미노산인 시스틴의 함량을 소실시켜 풍미가 개선된 신규한 청국장을 제조하는 방법을 제공하는 매우 뛰어난 효과가 있다.The present invention has a very excellent effect of providing a method for producing a new Cheonggukjang improved flavor by the addition of Bacillus licheniformis strain in the production of Cheonggukjang to lose the content of the water-soluble amino acid cystine related to the cheonggukjang intrinsic odor have.
이하, 본 발명을 실시예에 대해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, an Example demonstrates this invention in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
실시예Example 1. 청국장 제조 1. Cheonggukjang Manufacturing
청국장은 김 등의 방법에 따라 제조하였다. 선별한 대두 3 kg을 20℃의 물에 15시간 침지한 후 1시간 동안 물빼기를 하여 300 mL 플라스크에 약 200 g씩 평량하여 솜마개한 후 오토크래브에서 10 lbs의 압력에서 1시간 동안 증자하였다. 상기 오토크래프된 대두를 50℃로 냉각하여 무균적인 조건하에서 바실러스 리체니포미스(Bacillus licheniformis) CY-1480(KACC 91325P) 균주를 접종하여 35~38℃에서 36~60시간 동안 정치배양시켜 청국장을 제조하였다.Cheonggukjang was prepared by Kim et al. 3 kg of selected soybeans were soaked in water at 20 ℃ for 15 hours, drained for 1 hour, weighed about 200 g in 300 mL flask, and then sprinkled for 1 hour at a pressure of 10 lbs in autoclave. It was. The auto-craft soybean was cooled to 50 ° C. and inoculated with Bacillus licheniformis CY-1480 (KACC 91325P) strain under aseptic conditions to incubate for 36-60 hours at 35-38 ° C. to prepare Chungkookjang. It was.
실험예Experimental Example 1. 일반성분 측정 1. Measurement of general ingredients
상기 실시예에서 제조한 본 발명 바실러스 리체니포미스 균주를 첨가한 청국 장의 수분, 조단백, 조지방, 조섬유, pH, 적정산도, 회분 함량을 AOAC법으로 측정하였으며 아미노태 질소는 포말(formol)적정법, 암모니아태 질소는 포린(folin)법으로 측정하였다.Moisture, crude protein, crude fat, crude fiber, pH, titratable acidity and ash content of Cheonggukjang added with the present invention Bacillus Richenomyces strain prepared in the above example was measured by AOAC method, and amino nitrogen was determined by using a foam titration method and ammonia. Nitrogen was measured by the folin method.
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효 과정 중의 수분, 조단백질, 조지방, 조섬유, 조회분, 아미노태 질소, 암모니아태 질소 함량을 분석한 결과 표 1과 같았다. As a result of analyzing the moisture, crude protein, crude fat, crude fiber, crude ash, amino nitrogen, ammonia nitrogen in the fermentation process of Cheonggukjang added Bacillus Richenomyces strain of the present invention.
수분 함량은 증자 직후 52.43%에서 발효시간이 경과함에 따라 감소하는 경향을 나타냈지만, 큰 차이는 보이지 않았다. 조단백질, 조지방의 함량은 발효가 진행됨에 따라 다소간 불규칙한 증감현상을 나타내었으며, 원료 대두에 비하여 조단백질, 조지방 등의 함량은 거의 변화가 없었다. 아미노태 질소는 청국장의 구수한 맛 성분의 중요한 인자로 발효 초기부터 12시간까지는 변화가 없다가 그 후 급격히 증가하여 발효 48시간에는 14.6 mg/g이 되었고, 최종 발효 시간인 60시간에는 18.1 mg/g으로 증가하였다.The water content tended to decrease with the fermentation time at 52.43% immediately after the increase, but no significant difference was observed. As the fermentation progressed, the contents of crude protein and crude fat showed a somewhat irregular increase and decrease, and the contents of crude protein and crude fat were almost unchanged compared to raw soybeans. Amino-type nitrogen is an important factor of the taste factor of Cheonggukjang, which is unchanged from the beginning of fermentation to 12 hours, and then rapidly increases to 14.6 mg / g at 48 hours of fermentation, and 18.1 mg / g at 60 hours of final fermentation. Increased.
실험예Experimental Example 2. pH 및 적정 산도의 변화 2. Changes in pH and titratable acidity
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효 과정 중의 pH와 적정 산도의 경시적 변화는 표 2와 같았다. 증자 직후 pH는 6.23이었고 발효가 진행됨에 따라 pH가 상승하여 60시간에는 8.39로 증가하였다. 적정 산도도 발효 시간이 경과함에 따라 24시간 이후부터 점차 감소하였다.The changes of pH and titratable acidity during the fermentation process of Cheonggukjang added Bacillus licheniformis strain of the present invention are shown in Table 2. Immediately after the increase of pH, the pH was 6.23. As the fermentation progressed, the pH rose to 8.39 at 60 hours. The titratable acidity gradually decreased after 24 hours with the fermentation time.
실험예Experimental Example 3. 단백질분해효소의 활성 변화 3. Changes in Protease Activity
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 10g을 취하고 증류수를 가하여 100 mL으로 한 후 실온에서 1시간 진탕 추출하고 여과한 액을 조효소액으로 하여 Anson 등의 방법으로 단백질분해효소의 활성을 측정하였다. 도 1과 같이 중성 단백질분해효소는 발효 초기부터 활성이 증가하여 48시간에 최대 활성을 보이다가 그 이후에는 활성이 떨어졌다. 산성 단백질분해효소는 발효 초기에 증자 직후보다 활성이 약간 떨어지다가 그 후 활성이 증가하여 48시간에서 최대 활성을 보였으나 그 이후 활성이 감소하였다. 알칼리성 단백질분해효소도 산성 단백질분해효소와 같이 발효 초기에 활성이 떨어졌다가 그 후 증가하여 36시간에 최대 활성을 나타내다가 그 이후 감소하였는데, 대체로 산성 또는 중성 단백질분해효소보다 활성이 감소하였다.In the present invention, 10 g of Cheonggukjang added Bacillus licheniformis strain was added, distilled water was added to 100 mL, shaken and extracted at room temperature for 1 hour, and the filtrate was used as a coenzyme solution. . As shown in FIG. 1, the neutral protease increased in activity from the beginning of fermentation, showing maximum activity at 48 hours, and then decreased in activity. The acidic protease was slightly lower in activity than in the early stage of fermentation and then increased in activity, showing maximum activity at 48 hours, but then decreased. Alkaline protease, like acidic protease, decreased in activity at the beginning of fermentation, then increased to show maximum activity at 36 hours, and then decreased, but was generally less active than acidic or neutral protease.
실험예Experimental Example 4. 단백질분해효소의 최적 pH 및 온도 4. Optimum pH and Temperature of Protease
바실러스 리체니포미스 균주를 첨가한 후 일정시간 배양시킨 청국장 메주 10 g을 삼각플라스크에 취하여 25 mM citrate buffer(pH 3.0), 25 mM acetate buffer(pH 6.0~8.0), 25 mM boric acid-borax buffer(pH 9.0), 25 mM borax-NaOH buffer(pH 10.0)를 100 mL씩 가하여 실온에서 24시간 진탕 추출한 후 그 액을 여과하여 그 여액의 단백질분해효소 활성을 측정하여 단백질분해 용출을 위한 최적 pH를 측정하였다. 본 발명 청국장 제조시 바실러스 리체니포미스 균주 첨가 후 20℃, 30℃, 35℃, 40℃, 50℃ 및 60℃의 각각 다른 온도의 정온기에서 일정 시간 배양 후 상기 정해진 pH의 buffer를 가해 진탕 추출하여 여과한 다음 상기 여액의 단백질분해효소 활성을 측정하여 최적의 온도를 확인하였다.10 g of Cheonggukjang meju, which was incubated for a certain period of time after the addition of the Bacillus licheniformis strain, was taken in a Erlenmeyer flask. pH 9.0), 25 mM borax-NaOH buffer (pH 10.0) was added at 100 mL each, shake-extracted at room temperature for 24 hours, and the solution was filtered to measure the protease activity of the filtrate to determine the optimal pH for proteolytic elution. It was. In the preparation of the present invention Cheonggukjang after adding Bacillus richeniformis strain after incubation for a certain time in a constant temperature of 20 ℃, 30 ℃, 35 ℃, 40 ℃, 50 ℃ and 60 ℃, respectively, by adding a buffer of the predetermined pH to extract the shaking After filtration, the protease activity of the filtrate was measured to determine the optimum temperature.
청국장 발효 과정 중 단백질의 분해 용출 정도에 영향을 미치는 요인 중 pH에 따른 효소의 상대적인 활성을 측정한 결과 도 2와 같다. 본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효 과장 중 단백질분해효소의 최적 pH는 6.5에서 최고의 분해율을 나타내었다. As a result of measuring the relative activity of the enzyme according to pH among the factors influencing the degree of decomposition elution of the protein during the fermentation process. The optimum pH of the protease in Cheonggukjang fermentation with added Bacillus Richenomyces strain showed the highest degradation rate at 6.5.
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효 과정 중 단백질분해효소의 최적 온도를 얻기 위하여 온도를 변화시키면서 반응시켰을 경우 효소의 상대적인 활성을 측정한 결과를 도 3에 나타내었다. 온도가 높아짐에 따라 점차 증가하여 35℃에서 최고의 용출율을 보였으나 그 이상 온도가 상승함에 따라 활성은 감소하였다.Figure 3 shows the results of measuring the relative activity of the enzyme when reacted with varying the temperature in order to obtain the optimal temperature of the proteolytic enzyme during the fermentation process of Cheonggukjang added Bacillus licheniformis strain. It gradually increased with increasing temperature and showed the highest dissolution rate at 35 ° C., but its activity decreased with increasing temperature.
실험예Experimental Example 5. 5. 단밸질Protein 분리 및 정량 Separation and Quantification
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장을 Wang의 분류방법에 따라 수용성 단백질과 염용해성 단백질을 분리한 후, 단백질의 정량을 Lowry 등의 방법에 의하여 측정하였다.Cheonggukjang added Bacillus licheniformis strain of the present invention was separated from the water-soluble protein and the salt-soluble protein according to Wang's classification method, and the quantification of the protein was measured by Lowry et al.
수용성 단백질과 염용해성 단백질의 함량 변화를 표 3과 같이 나타내었다. 발효 시간의 경과에 따라 수용성 단백질과 염용해성 단백질의 함량은 계속 증가하는 경향을 보였다.The contents of the water-soluble protein and the salt-soluble protein are shown in Table 3. As the fermentation time passed, the contents of water-soluble protein and salt-soluble protein tended to increase.
실험예Experimental Example 6. 주단백질의 분자량 측정 6. Determination of Molecular Weight of Main Protein
주단백질의 분자량 측정은 sodium dodecyl sulfate polyacrylamide gel 전기영동으로 Weber와 Osborn의 방법에 따라 실시하여 전개한 후 Rm치에 따라 표준곡선을 이용하여 분자량을 측정하였다. 이때 표준으로 보빈시럼알부민(bovine serum albumin,M.W.34,700), 에그알부민(egg albumin, M.W.45,000), 펩신(pepsine, M.W.34,700), 트립시노겐(trypsinogen, M.W.24,000), 베타-락토글로부린(β-lactoglobulin, M.W.18,400), 라이소자임(lysozyme, M.W.14,300)을 사용하였다.Molecular weight of main protein was measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis and developed according to the method of Weber and Osborn. The molecular weight was measured using standard curve according to Rm value. As standard, bovine serum albumin (MW34,700), egg albumin (egg albumin, MW45,000), pepsin (pepsine, MW34,700), trypsinogen (trypsinogen (MW24,000), beta-lactoglobulin (β- lactoglobulin, MW18,400), lysozyme (MW14,300) were used.
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효 시간 경과 중 주단백질의 분자량을 측정한 결과 발효 48시간째의 수용성 단백질의 분자량은 19,000정도로 확인되었다(도 4 참조).As a result of measuring the molecular weight of the main protein during the fermentation time of the Cheonggukjang added Bacillus lynchiniformis strain of the present invention, the molecular weight of the water-soluble protein at 48 hours of fermentation was about 19,000 (see FIG. 4).
실험예Experimental Example 7. 아미노산 조성의 변화 분석 7. Analysis of changes in amino acid composition
수용성 및 염용해성 단백질의 아미노산 분석은 5mL 크기의 유리관에 20 ㎎의 각각의 단백질을 넣은 후 6 M HCl로 24시간 동안 가수분해하였다. 상기 가수분해한 분해액을 여과하여 40℃ 이하에서 회전증발기를 사용하여 염산을 완전히 증발시킨 다음 10 mL sodium citrate buffer(pH 7.0)에 용해시킨 것을 아미노산 자동분석기로 분석하였다.Amino acid analysis of water soluble and soluble protein was performed by placing 20 mg of each protein in a 5 mL glass tube and hydrolyzing with 6 M HCl for 24 hours. The hydrolyzed digest was filtered and hydrochloric acid was completely evaporated using a rotary evaporator at 40 ° C. or lower, and then dissolved in 10 mL sodium citrate buffer (pH 7.0).
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효과정에 있어서 시간별 수용성 단백질의 아미노산 조성의 변화를 표 4에 나타내었다. 상기 바실러스 리체니포미스 균주를 증자 직후 수용성 단백질의 아미노산은 총 16종이었으며 이중에서 프로린(proline)이 가장 많았고, 그 다음이 글루타믹산(glutamic acid), 세린(serine) 순이었다. 발효 24시간에는 세린(serine), 프로린(proline), 히스티딘(histidine)이 감소하였으며, 최종 발효시간인 60시간에는 글루타믹산(glutamic acid), 아스파르트산(aspartic acid), 페닐알라닌(phenylalanine) 순으로 그 함량이 많았다. 총 아미노산 함량은 발효 24시간에 102.22 ㎎/g으로 최대치에 도달하였고, 발효 전과정 중 총 아미노산 함량의 변화에는 큰 차이는 없었다.Table 4 shows the changes in amino acid composition of water-soluble protein during the fermentation process of Cheonggukjang added Bacillus Richenomyces strain of the present invention. Immediately after the increase of the Bacillus licheniformis strain, a total of 16 amino acids of the water-soluble protein, proline was the highest, followed by glutamic acid and serine. Serine, proline and histidine decreased at 24 hours of fermentation, and glutamic acid, aspartic acid and phenylalanine at 60 hours of final fermentation. Its content was high. The total amino acid content reached the maximum value of 102.22 mg / g at 24 hours of fermentation, and there was no significant difference in the change of total amino acid content during the whole fermentation process.
본 발명 바실러스 리체니포미스 균주를 첨가한 청국장 발효과정 중 염용성 단백질의 아미노산 조성의 변화는 표 5에 나타내었다. 염용성 단백질의 아미노산은 총 16종이 동정 되었으며, 페닐알라닌(phenylalanine) 함량이 가장 많았고, 그 다음이 글루타믹산(glutamic acid), 아스파르트산(aspartic acid) 순이었다. 수용성 단백질의 아미노산 조성과 같이 발효 전과정에서 시스틴(cystine)은 검출되지 않았으며, 메티오닌(methionine)도 발효 초기에는 극소량이 함유되어 있었는데 이는 산분해에 의해 파괴된 것으로 사료된다.The amino acid composition of the salt-soluble protein during fermentation process of Cheonggukjang added Bacillus licheniformis strain of the present invention is shown in Table 5. A total of 16 amino acids of soluble protein were identified, followed by phenylalanine, followed by glutamic acid and aspartic acid. Like the amino acid composition of water-soluble protein, cystine was not detected during the fermentation process, and very little methionine was contained at the beginning of fermentation, which is thought to be destroyed by acid decomposition.
이상 설명한 바와 같이 본 발명에 따르면 바실러스 리체니포미스(Bacillus licheniformis) 균주를 청국장 제조시 첨가하여 청국장 고유 냄새와 관련된 수용성 아미노산인 시스틴의 함량을 소실시켜 풍미가 개선된 신규한 청국장을 제공할 수 있는 매우 뛰어난 효과가 있으므로 식품산업상 매우 뛰어난 발명인 것이다.As described above, according to the present invention, Bacillus licheniformis strain may be added in the preparation of Cheonggukjang so that the content of cystine, which is a water-soluble amino acid related to Cheonggukjang inherent odor, may be improved, thereby providing a new Cheonggukjang with improved flavor. It is an excellent invention in the food industry because it has an excellent effect.
도 1은 본 발명의 청국장 발효기간 중의 단백질분해효소의 변화를 나타내는 그래프이다.1 is a graph showing the changes of proteolytic enzymes during the fermentation period of Chunggukjang of the present invention.
도 2는 본 발명의 청국장 발효 과정 중 pH에 따른 단백질분해효소의 활성을 나타내는 그래프이다.Figure 2 is a graph showing the activity of the protease according to pH during the fermentation process of Cheonggukjang of the present invention.
도 3은 본 발명의 청국장 발효 과정 중 온도에 따른 단백질분해효소의 활성을 나타내는 그래프이다.Figure 3 is a graph showing the activity of the protease according to the temperature during the fermentation process of Cheonggukjang of the present invention.
도 4는 본 발명의 청국장 발효 과정 중 주단백질의 분자량 측정을 나타낸 그래프이다.Figure 4 is a graph showing the molecular weight measurement of the main protein during the fermentation process of Cheonggukjang of the present invention.
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