KR100911755B1 - Producing Method for Natto using Roasted Bean and the Natto - Google Patents

Abstract

The present invention relates to a method for producing a soybean fermented product produced by solid fermentation of roasted beans with Bacillus strain ( Bacillus sp.), Cheonggukjang is reported to have a physiological activity function, such as immuno-stimulating effect, anti-cancer effect and adult disease prevention But it has the disadvantage of peculiar smell and troublesome manufacturing. Therefore, the present invention in the method of producing a cheongukjang more easily and simply by eliminating the time-consuming immersion and the process of increasing the production of Cheonggukjang, the production of Cheonggukjang without the disgusting smell of roasted soybean peculiarity and hygienic spawn fermentation It is about.

Bacillus sp.

Description

Producing Method for Natto using Roasted Bean and the Natto}

The present invention relates to a method for producing soybean fermented product, ie, cheonggukjang, prepared through fermentation using Bacillus sp. Useful for roasted beans.

Cheonggukjang is a soybean fermented food of Korea. The enzymes produced by Bacillus sp. Strain during fermentation ripening process produce enzymes and various physiologically active substances, which are not found in soybean, and soy protein is decomposed. It gives off a delicious taste and smell and at the same time produces a sticky slime.

Bacillus subtilis reduces the production of carcinogens, such as ammonia, indole and amines, and adsorbs these harmful substances and excretes them with stools. It also acts as an antimicrobial against pathogens, and produces organic acids that help intestine digestion.

In addition to the nutritional ingredients of soybeans, Cheonggukjang contains dietary fiber, phospholipids, isoflavones (isoflavones: genistein, daidzein, etc.), phenolic acids, and saponins. , Phytic acid and other ingredients, including arteriosclerosis, heart disease, diabetes prevention effect, senile dementia prevention effect, anti-cancer effect (breast cancer, colon cancer, lung cancer, etc.), osteoporosis prevention, etc. It became. In addition, Cheonggukjang has been reported to produce bioactive substances such as functional peptides during the fermentation process by microorganisms, thereby suppressing blood pressure increase and improving lipid metabolism, antimutagenic and anticancer effects, and antibacterial activity.

In addition, vitamin B ₂ enriched in Cheonggukjang helps the liver detoxification, and various enzymes are produced during fermentation of soybean by Bacillus subtilis. There are also research reports.

Until now, the research on fermentation of Bacillus subtilis was mainly made of soybeans as a main ingredient, and according to the classical method of making soybean paste, the soybeans were washed thoroughly, soaked in water, and then boiled in boiling water, and then cooked sufficiently. Put clean boiled straw and put boiled soybeans on it. This traditional recipe can cause a lot of disgusting smell due to the mixing of various bacteria, long soaking time of beans, and the inconvenience of boiling beans for several hours, it is a lot of trouble to manufacture in modern homes. In other words, the existing production of Cheonggukjang is made by soybean washing-> immersion (12-15 hours)-> Capital increase (3-5 hours)-> Fermentation process-> Cheonggukjang, so much time is required for immersion and increase The procedure was cumbersome.

The fermentation of Cheonggukjang is usually done by boiling the soybeans used and inoculating it with the seed. On the other hand, in fields other than Cheonggukjang, soybeans can be processed and used in various ways. For example, Korean Patent Publication No. 2007-0068563 describes a method of preparing butter-grimi, which is a fermentation of fermented soybean powder by technically mixing vegetable butter and vegetable cured oil emulsifier by ratio, which method is completely different from the fermentation of Cheonggukjang. The field is different and its composition is completely different from Cheonggukjang. In addition, Korean Patent Publication No. 2005-0047231 describes a technique for adding roasted soybean powder to Cheonggukjang.

The present inventors inoculate Bacillus strains roasted with beans as seed spawn to perform fermentation without boiling soybeans to provide a simple and hygienic high quality Cheonggukjang.

An object of the present invention is to remove the inconvenience of the conventional traditional method of producing cheonggukjang and odor peculiar to Cheonggukjang produced during fermentation, the present invention can omit the process of dipping and increase the production of Cheonggukjang more easily The present invention was completed by reducing the odor peculiar to Cheonggukjang by the manufacturing method and processing of raw soybean and pure seed spawn fermentation.

The present invention provides a simple and hygienic high-quality Cheonggukjang by inoculating Bacillus strains in the roasted beans as seed.

According to the invention, preparing a roasted beans; Adding water and Bacillus genus fermentation bacteria to the roasted beans; And it is provided a method of producing a cheongukjang consisting of fermentation.

Specifically, the present invention comprises the steps of preparing the roasted beans in a container; Adding 0.5 to 2 times the amount of water relative to the weight of the beans and 0.1 to 3% by weight of the fermentation bacteria of the genus Bacillus relative to the weight of the beans; It provides a method of manufacturing a Chungkookjang consisting of the fermentation step and the Chungkookjang prepared therefrom. The amount of water, for example, may be added 0.75, 1.0, 1.25, 1.5 times the water relative to the soybean raw material.

The water may be a normal temperature, but is preferably 37 ~ 90 ℃, preferably sterilized water, such as water cooled after heating to 70 ℃ or more if possible. Sterilized water reduces the contamination of various germs to improve the flavor of Cheonggukjang. In particular, it has the effect of removing the undesirable odor in Cheonggukjang. Since Bacillus forms spores, in the case of spawns in the form of powder and cultures in which spores are formed, there is a low possibility that spawns are killed even if the water temperature is a little high.

The Bacillus genus fermentation bacteria can be any conventionally known fermentation bacteria, Bacillus seed culture medium or lyophilized Bacillus seed powder may be used. The fermentation bacteria may be added together with water or before or after the addition of water. In the case of adding hot water, it is preferable to add the water after the water has cooled down to some extent after the addition of water (see FIG. 1 or 2).

The fermentation step is a fermentation at a general Cheonggukjang fermentation temperature and time 16-48 hours at 37 ~ 45 ℃ It is preferable to ferment. Cheonggukjang was fermented with Cheonggukjang fermentation function in the market of Cheonggukjang fermenter in the market.

The legumes usable in the present invention are not particularly limited as long as the white alleles, white rot neutral species, white baek small grains, black tae small grains, black taemoktae and the like are possible. In addition, the seed which can be used in the present invention is also known in the conventional fermented soybeans.

A method commonly used for roasting soybeans is used, and may be roasted by applying heat at normal pressure, or by heat and pressure of 4-7 kgf / cm ² .

Cheonggukjang according to the method of the present invention is to use the roasted beans. Since roasted beans are used, the fermentation of Cheonggukjang is possible in a simple process without having to go through the long immersion or increase of the conventional steps.

In addition, the use of roasted beans was found to be excellent in flavor compared to the production of Cheonggukjang by the conventional increase. It seems that the savory taste and aroma generated by roasting beans remain after the fermentation of Cheonggukjang to offset the smell of Cheonggukjang by Cheonggukjang.

Furthermore. Roasted soybeans were used for fermentation of Cheonggukjang, and thrombolytic enzyme, viscous substance production and hydrolase activity were excellent.

As described in detail above, the cheongukjang prepared using the roasted beans of the present invention is greatly improved in flavor and the manufacturing method is simple.

Cheonggukjang produced by the conventional method has a disadvantage that a lot of peculiar smell occurs, takes a lot of time to manufacture, and has a cumbersome process such as soaking of soybeans, increase in steam. Therefore, since the present invention can omit the process of immersion and increase of steam, it is possible to more easily produce Cheonggukjang, and completed the present invention by reducing the smell of Cheonggukjang by the uniqueness of roasted beans and pure spawn fermentation.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

< Example  1> Bacillus  Preparation of Cheonggukjang Using Starter Culture

< Experimental Example  1> Fermented Cheonggukjang with Roasted Soybeans by Type

1-1. Bacillus  Starter production

Bacillus subtilis HA (KCCM10775P) and Bacillus subtilis KCCM-10839P were activated on a MRS agar plate for 24 hours using a 42 ° C thermostat, and then inoculated in a colony (sterile) 5% soybean powder solution. After shaking culture at 150rpm for 24 hours at 42 ℃ thermostat was used as starter spawn.

1-2. Raw material processing and fermentation of Cheonggukjang

30g of each roasted beans (white baek allele, white baek neutral, white baek minor, black tae jong, black tae moktae) was placed in a container, and boiling water was added to the weight of the beans in proportion to the weight of the raw material, After cooling to some extent, each of the two kinds of Bacillus spawn cultures described above was inoculated by 1% by weight (based on soybean weight), and fermented at 40 ° C. for 40 hours to prepare Cheonggukjang. Cheonggukjang was well made for each legume.

< Experimental Example  2> When fermented Cheonggukjang with different amount of water Consistency  change

The consistency of Cheonggukjang prepared according to the method described in Example 1 is shown in Table 1. However, it was prepared by varying the amount of water added.

When fermented by varying the amount of water in roasted soybean (Baektae neutral species), it showed the highest consistency when the amount of water of 1 weight was added, and when less than 1 time of water was added, it was difficult to mix due to less water, and the immersion was properly On the other hand, when more than 1 wt. Of water was added, all of the water was not absorbed and water remained on the bottom even after fermentation. Therefore, the best fermentation conditions were obtained when water was added in 1 weight times.

Volume of water (pear) Consistency (Pas ⁿ ) 0.75 0.3357 1.0 0.7371 1.25 0.1911 1.5 0.1539

< Experimental Example  3> Production of Cheonggukjang using roasted beans Consistency  change

The consistency of the fermented soybeans prepared by the method described in Experimental Example 1, roasted soybeans is shown in Table 2. As a result, all of the strains showed good viscosity, and especially in the neutral soybean fermented with Bacillus subtilis HA strain, the highest viscosity was 0.74 Pa · s ⁿ .

Therefore, regardless of the roasted beans and Bacillus strain was shown to be effective in the fermentation of Cheonggukjang according to the production method of the present invention.

Bacillus subtilis HA KCCM 10775P Bacillus subtilis KCCM 10839P various phases Allele 0.0068 0.2192 Neutral species 0.7371 0.3338 Small species 0.3081 0.0128 Black Tae Small species 0.4379 0.2342 Seomoktae 0.8424 0.4988

< Example  2> Bioactive substance of Cheonggukjang according to the present invention

Roasted soybean (white baek allele, white baek neutral species, white baek small grain, black tae small grain, black tae seomoktae) fermented Cheonggukjang by the method described in Example 1 and fermented bacteria were prepared by using lyophilized Bacillus seed powder. Cheonggukjang prepared as shown in Table 3 measured the consistency, thrombolytic enzyme, tyrosine content and protease activity.

Experimental results showed that all activity was excellent in small white granules, and especially the thrombolytic ability was 73.54%.

Consistency (Pas ⁿ ) Thrombolytic enzyme (%) Tyrosine content (mg%) Protease activity (unit / g) various phases Allele 0.056 26.99 78.67 13.05 Neutral species 0.030 29.82 73.93 8.11 Small species 0.057 73.54 115.47 185.31 Black Tae Small species 0.027 31.09 89.27 15.96 Seomoktae 0.035 37.27 185.13 22.29

< Evaluation1 > Cheonggukjang's analysis of bioactive substances

The analysis method used in the present invention is as follows.

end. Consistency

The viscosity of Cheonggukjang extract was measured by using a measuring cup DG43 by mounting a spindle (Rotor DG43 DIN 53544 Titan) on a rheometer system (HAAKE RheoStress 1, Germany). The consistency value is represented by the shear rate (1 / s) and the shear stress (Pa) to measure the effect of increasing the laminar strain as the consistency increases. Shear velocity was measured in the range of 1 ~ 100 s ^-1 at the measurement temperature of 20 ℃, and the viscosity index and the flow index were measured by the power law model (τ = ar ^b ).

I. Thrombolytic enzyme

For thrombolytic activity, 2 g of Cheonggukjang was mixed with 8 mL of 0.1 M phosphate buffer (pH 7.5), and the supernatant obtained by centrifugation was used as a crude enzyme solution.

Thrombolytic enzyme activity was measured using the Astrup and Mullertz method, a kind of fibrin plate method. Fibrin plates were dissolved in 0.5% fibrinogen in 0.067M sodium phosphate buffer (pH 7.4) and 10 mL was added to a petri dish 9 cm in diameter.

0.1 mL of thrombin (100 NIH / mL) dissolved in 0.067M sodium phosphate buffer was added thereto, mixed rapidly, and a uniform plate was prepared and used for 30 minutes at room temperature. Sample drop position was indicated on the fibrin plate, and 20 µl of the culture supernatant (coenzyme solution) was added to each marked position for 2 hours at 37 ° C. incubator, and enzyme activity was determined by dissolution area.

To obtain the standard curve of thrombolytic enzymes, standard plasmin solution was prepared in Tris-lysine buffer (pH 9.0) to 0.6, 1.6, 2.6, 5 unit / mL, and then fibrin plates. A standard curve of plasmin enzyme activity was prepared from the dissolved area formed by adding 20 µl to the fibrin plate.

The thrombolytic enzyme in the culture solution was converted into plasmin units compared to the standard curve, and only strains having excellent thrombolytic activity were selected by calculating the thrombolytic enzyme activity using the following equation.

<Equation 1>

Thrombolytic activity (%) = (sample lysis zone / plasmin lysis zone) * 100

All. Tyrosine content

In order to measure the degree of peptide production of the fermentation, the content of tyrosine in the water extract of fermentation bean was measured using Folin phenol reagent. 0.7 mL of 0.44 M TCA (trichloroacetic acid) was added to 0.7 mL of the sample solution, which was diluted 5 times with distilled water, and reacted at 37 ° C. for 30 minutes, followed by centrifugation at 15,000 rpm for 10 minutes to remove the precipitate. 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of Folin phenol were added and mixed in 1 mL of the recovered supernatant, followed by reaction for 30 minutes in a 37 ° C. constant temperature water bath. After cooling at room temperature, the absorbance of the reaction solution was measured at 660 nm as absorbance.

la. Protease activity

After adding 95 mL of 0.02M phosphate buffer (pH 7.0) to 5 g of fermentation, the mixture was shaken at room temperature and centrifuged (15000 rpm, 15 minutes) to prepare an enzyme solution from the supernatant, and then enzyme activity was measured. Protease activity was measured by modifying Anson's method. Add 0.35 mL of 0.6% casein solution and 0.35 mL of enzyme solution to the e-tube as a substrate, react in a constant temperature water bath (37 ℃, 10 minutes), stop the reaction by adding 0.7mL of 0.44 M TCA solution, and stop at 37 ℃ for 30 minutes. Let it stand. After centrifugation (15,000 rpm, 15 minutes) of the reaction solution, 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of 3-fold diluted Folin reagent were added to 1 mL of the filtrate, and reacted at 37 ° C. for 30 minutes, followed by absorbance at 660 nm. Was measured. Under this reaction condition, the amount of enzyme that liberated 1 μg of tyrosine was 1 unit in 1 minute.

Example 3 Preparation of Instant Cheonggukjang Using Cheonggukjang Fermenter

30 g of roasted beans (Baektae neutral species) and 1% by weight of the seed are added to the germanium cup of the N.C. Chunggukjang fermenter, and then 1.0% of water is added to the weight of the raw material. The water to be added is hot water of the water purifier (temperature 70 ℃), water cooled to 45 ℃ temperature, boiled water to the temperature of about 90 ℃ each to close the lid of the cup and fermented Cheonggukjang in Nyu Cheonggukjang fermenter Cheonggukjang was fermented by (temperature 42 ℃, 16 hours).

Roasted beans Cheonggukjang's sensual characteristics include the savory taste of roasted beans without the peculiar smell of Cheonggukjang, and it is rich in gin (e.g., long stretched like a thread in Cheonggukjang), so you can get natto-shaped Cheonggukjang. there was. The shape of the prepared Cheonggukjang is as shown in FIG.

In the above described and illustrated with respect to the preferred embodiment of the present invention, the present invention is not limited to the specific preferred embodiment described above, in the technical field to which the invention belongs without departing from the spirit of the invention claimed in the claims Various modifications can be made by those skilled in the art, and such changes are within the scope of the claims.

1 and 2 is a flow chart showing a manufacturing method of the Cheonggukjang using roasted beans according to the present invention.

Figure 3 is a photograph of the cheongukjang prepared using roasted beans according to the present invention.

Claims (8)

Preparing roasted beans; Adding to the roasted beans, water of 1 times the weight of the beans and 0.1 to 3% by weight of Bacillus sp. Fermentation method consisting of fermented soybeans. delete The method of claim 1, wherein the Bacillus genus fermentation is Bacillus spawn culture medium or lyophilized Bacillus spawn powder, characterized in that the production method of Chunggukjang. The method of claim 1, wherein the fermentation step of the fermented soybeans, characterized in that for 16 to 48 hours at 37 ~ 45 ℃. The method according to claim 1, wherein the water added to the roasted beans is water cooled after being heated to 70 ° C. or higher. The method according to any one of claims 1, 3 or 4, wherein the Bacillus sp. Fermentor is first added before adding water to the roasted beans. The method of claim 1, wherein the water is first added to the roasted beans before adding Bacillus sp. Cheonggukjang prepared by the method according to any one of claims 1, 3 or 4.

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