KR100947908B1 - Manufacturing method of enzymatic hydrolysed seasoning with enhancing umami prepared by using fermented soybean sauce and paste and seasoning prepared by the same method - Google Patents

Abstract

PURPOSE: A method for making enzymatic hydrolysed seasoning is provided to improve savory tastes after removing the specific smell and the savory taste in fermented soy products by mixing salt, purified water, wheat gluten and cone gluten etc with the fermented soy products. CONSTITUTION: A method for making enzymatic hydrolysed seasoning includes the following: steaming one or more component among rice, Glycine max, and wheat; inoculating at least one or more aspergillus selected between Aspegillus oryzae and Aspegillus sojae with the weight ratio of 0.01~0.08; making water by storing cereals in 20~60°C for 24 ~ 72 hours; mixing 1~50 parts by weight of the water with one or more component selected among wheat gluten, cone gluten, defatted soybean, rice gluten, 0.01~3 parts by weight of protease and 10~30 parts by weight of purified water; aging and fermenting a mixture for 1 ~ 10 days in 30~60°C; making liquid by filtering fermented materials.

Description

Manufacturing method of enzymatic hydrolysed seasoning with enhancing umami prepared by using fermented soybean sauce and paste and seasoning prepared by the same method}

The present invention relates to a method for preparing an enzyme-degradable natural seasoning with enhanced flavor using Jangjang.

More specifically, a method for preparing fermented seasonings by mixing empires, which are rice, wheat, and soybeans, as cultivars, and vegetable protein, protease, and salt of wheat gluten or corn gluten at an optimum ratio, and the preparation therefrom. Natural seasonings.

UMAMI is the fifth taste other than sweet, sour, salty, and bitter taste that tongue can feel. 'Umi' means 'feel good' in Japanese. The fifth doctrine of taste is that since 1908, Dr. Kikunae Ikeda of the Imperial University of Tokyo, Japan, discovered the unique taste of seaweed soup based on kelp and isolated sodium glutamate, the molecule that causes this taste, Systemic ingredients (sodium inosinate / sodium guanylate) were found to give special flavors to foods and began by calling them flavors. Dr. Ikeda argued that this is another primary taste because it can't be mixed in any way. Meanwhile, in 1997, Nirupa Chaudhary and Steven Loafer of the University of Miami, USA, discovered that some taste buds on the tongue of the animal responded only to toxic monosodium glutamate (MSG), and the taste was described above. The taste was called 'umami'. Sodium glutamate (MSG) is typically used as a way to improve the taste of food through the discovery of the umami.

In addition to these tastes, peptide materials having the characteristics of kokumi (濃厚 風味, kokumi), which keeps the taste of foods continuously and gives a rich taste and harmonizes with salty and sour tastes, are attracting attention. Kokumi (ko 風 유래, kokumi) is a word originated from Japanese, and it is probable that the word originated from Koku (濃 く or 의) in Japanese, and it is also expressed as 'mouthfulness' in English, and there is no suitable word to express it in Korean. To express it, 'taste', 'thick', 'taste in the mouth', 'thick' and 'taste aftertaste' are appropriate expressions.

The enteric products of the seasonings, which have been widely used in the past by using the seasoning components of proteins, are empires (processes fermented into strains of molds) using Korean bacteria. During the empire process using Korean bacteria, plant proteins contained in cereals are broken down into peptides and amino acids, the amount of protease is increased in itself, rice flakes are generated, and starch is broken down into monosaccharides to increase sweetness. In addition, useful microorganisms such as lactic acid bacteria, yeast, etc. grow during the empire and fermentation and ripening process, the lactic acid, alcohol, fragrance components are made by the action of these microorganisms, these components are produced when the protein is broken down peptides and amino acids Combines with net ingredients to give a good taste. The taste component refers to a substance that exhibits sourness, sweetness, saltiness, bitterness, and umami (UMAMI or Jimmy). The process of decomposing proteins as in the imperial process proceeds through a wide variety of actions under the influence of amylase, proteinase and peptidase produced and secreted by the action of the bacterium.

The intestines are inoculated with grains such as Aspergillus dust or Aspergillus duck in grains such as rice, wheat, and soybean, and then empire (process fermented with mold). It is prepared by pressing the fermented product. As strains mainly used as a bacterium, Aspergillus oryzae or Aspergillus sojae were mainly used. Aspergillus aurise and Aspergillus cleanse are recognized as safe strains that have been proven for a long time and are widely used in the brewing industry, the meat industry, and the feed additive industry. The reason why Aspergillus aurise or Aspergillus cleansers are highly industrially available is that the starch glycation and amylose degrading ability of amylase produced by the strain are superior to other strains.

Jangjang has been used as a traditional base seasoning in Korea, Japan, and China, and soy sauce, miso, and red pepper paste are used in Korea. Jangjang is a complete seasoning prepared through a long-term fermentation and aging process, but on the other hand, when it is processed food containing jangjang due to its strong odor, bitter taste, dark color, etc. There is this.

Recently, new types of natural seasonings have been spotlighted to improve the shortcomings of these jangjangs. Enzymatic digestion seasoning prepared by treating protease is used. However, because of the high price of purified enzymes, seasonings using only the enzymes are not widely used. In addition, products that process enzymes are used in the manufacturing method of general soy sauce, such as enzymatic soy sauce, which is commercially available, but the taste and quality are not improved as compared to general soy sauce.

On the other hand, jangjang is a fermented food rich in protein sources, sweet, salty, sour, bitter and umami is a seasoning food with a harmonious taste. It is made by fermenting and fermenting rice, wheat, and soybean as main ingredients using Korean bacteria, and is used as a nutritious food derived from plants that can supply protein and fat contained in raw materials as well as the function of seasonings to taste food. come. On the other hand, the taste of Jangjang is saved by protease produced by the bacterium, which breaks down the protein into peptides and amino acids, and has a unique taste.It is produced by sugar, lactic acid bacteria and yeast produced by amylase, a starch enzyme. The organic acids combined with the flavors create a unique taste and aroma.

In addition, since Jangjang is a fermented food by various microorganisms, it is known that a variety of healthy substances are produced by generating metabolites and microbial intracellular components of microorganisms in addition to rice, wheat, and soybean components that are decomposed into microorganisms. Peptides are involved in various bioregulatory functions, such as the function of supplying various kinds of amino acids that are the main ingredients of umami, sweet, bitter and sour taste and sensory functions related to taste, solubility and emulsification. , Immune enhancing, calcium absorption promoting function, etc. (Hyung-Ju Lee; Health functional peptides of soybean food; Korean Soybean Research Society, 15-16, 1998). Among the recently reported functional peptides, peptides having the effect of preventing and treating arteriosclerosis caused by lowering blood cholesterol, reducing LDL and fat by inhibiting the resorption of bile acids in the digestive tract, angiotensin converting enzyme (ACE) ) Blood pressure lowering peptides with inhibitory activity, antithrombotic peptides with platelet aggregation activity, and antitumor peptides (Dong Hwa Hwa; Health Functional Food Peptides and their Applications, Food Science and Industry, 30, 22, 1997) The development of health-oriented foods, functional foods, medicines and cosmetics (Motoki, K; Trends in soy protein research INFORM, 5, 308, 1984) has been reported.

Peptides are known to give the characteristics of sweet, salty, sour, bitter and umami (Umami, Jimmy), which are basic tastes in food. It is reported that it is paying attention to 'peptide' as a subject having the characteristic of Kokumi, which gives a rich feeling of taste and harmonizes salty and sour taste (M. Yamashita, S. Arai etal J. Agr. Chem. 23, 27 1975).

The method of the present invention is a seasoning made by pressuring filtration of aging enzymes and vegetable proteins mixed with imperial empires using Korean bacterium. Korean Patent No. 0326333 has a doenjang prepared by filtrate Although a method for preparing a peptide seasoning is known, it is different in that a filtrate filtered under pressure after fermentation using only Korean bacteria is used. Korean Patent No. 0879378 and Korean Patent No.0242940 disclose a technique for preparing seasonings and enzymatically digested soy sauce mixed with degreased soybean and wheat gluten, respectively. It differs from the method of the present invention in that it is used. In addition, Korean Patent Publication No. 195-0066334 discloses a method for adding enzymatic plant protein when preparing doenjang, red pepper paste or cheonggukjang, but is also different from the method of the present invention.

As described above, fermented foods such as jang are excellent functional foods containing seasonings such as various amino acids and functional peptides, but they are edible only in a few Asian countries including Korea due to their unique off-flavor and flavor. In order to remedy these shortcomings, existing methods of improving the soy sauce have been attempted, and the method of using the purified protease which has been improved as a method has an economic problem at a high price. It was introduced.

In the present invention, by improving the disadvantages, utilizing the principles of the production of soy sauce and the method of adding enzymes to the vegetable protein, when used as a seasoning, while keeping the flavor and taste components of the intestines as strong odor, bitter taste, dark color, etc. A new type of seasoning that was reduced was prepared.

In order to prepare the new type of seasoning, the present inventors apply the conventional soy sauce manufacturing method to increase the soybean, wheat, rice, etc. in advance to sterilize and denature the protein, and then inoculate the bacteria (fermentation process of fungi). The final seasoning was prepared by mixing corn, gluten and wheat gluten, salt, purified water, and the like, followed by a long-term fermentation and aging process.

The present invention is to provide an enzymatic digestion-type natural seasoning with enhanced umami taste that the smell and bitterness inherent in the intestines is removed, but the unique odor and bitter taste is removed by using the fermented soy sauce.

Still another object of the present invention is to provide an enzyme-enriched natural seasoning with enhanced taste that can utilize proteolytic effect at high efficiency and low cost by using proteolytic effects of Bacillus and protease.

Seasonings of the present invention can be prepared through the process of empire put grains in cereals and plant protein, salt, purified water, protease in the empire through a long-term fermentation and aging process.

The grains may be used, such as rice, wheat, soybeans. In addition, the grains may be ground to 100 mesh (mesh) or less, and then heated at 80 to 120 ° C. for 30 minutes to 8 hours, and then cooled to room temperature.

As plant protein, corn gluten or wheat gluten may be used. The gluglucon or wheat gluten is mainly used because of the low cost and high taste ingredients.

The protease may be a commercially available purified food enzyme.

The bacterium is characterized in using at least one selected from aspergillus oryze (Aspegillus oryzae) or Aspergillus sojae (Aspegillus sojae).

When preparing the empire, the bacterium can be produced by incubating at 20-60 ° C. for 24-72 hours under 10-20% moisture condition by adding 0.01-0.08% of the weight of grains. The empire process is preferably empire within 24 to 48 hours at a high temperature of 50 ~ 60 ℃ to prevent the incorporation of various bacteria that induce corruption.

1 to 50 parts by weight of vegetable protein raw material selected from at least one selected from wheat gluten, corn gluten, skim soybean, and rice protein in 1 to 50 parts by weight of the empire, 1 to 20 parts by weight of salt, 0.01 to 3 parts of protease The mixture may be mixed with 10 parts to 30 parts by weight of purified water and fermented and aged at 30 to 60 ° C. for 1 to 10 days. When the total weight of the mixture is 100, 0.01 to 3 parts by weight of glutaminase and / or 0.01 to 3 parts by weight of cellulase may be further mixed as an enzyme. The weight of the vegetable protein raw material is preferably 30% of the total weight. In the manufacturing method, the salt is added to take into account the preservation period and state to be used to use the antiseptic effect.

The activity of the protease is suitably about 10000 to 30000 units. The enzyme is not particularly limited, but is preferably purified by a protease derived from Aspegillus oryzae or Aspegillus sojae. Glutaminase and / or cellulase were also effective as protease.

The seasoning in the liquid form thus prepared may be prepared in a low salt form by electrodesalting or concentrated desalting. Alternatively, it may be used as it is compressed or concentrated under vacuum and filtered. After lyophilization, spray drying or vacuum drying, such as powder can be finally used as a seasoning. The filtration method uses a filter press used in a conventional filtration method and uses a nonwoven fabric as a filter.

Seasoning prepared by the production method of the present invention can be added to a variety of foods 0.01% ~ 10% (w / w). Preferably it is added in the range of 0.1% (w / w) to 1% (w / w). The seasonings of the present invention can be used as a substitute for MSG and are therefore applicable to all foods to which MSG is added. Examples include seasonings, beverages, curry, seasoning soups for noodles, seasonings such as meat or stew sauce, red pepper paste, red pepper paste such as miso or ssamjang, salted seafood such as shrimp or fish sauce, instant ramen soup, soy milk, kimchi, Retort foods such as pouch soup, processed salt with rice, rice balls, and yubu sushi. When added to foods and other kinds of seasonings, the desired taste can be obtained even when added, such as raw materials before manufacture, during manufacture, after completion, before eating food, while eating food, and the like.

The final form and processing state when adding seasoning to food is dry powder, paste, liquid, etc., there is no limitation on the physical properties.

Hereinafter, the configuration 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 the following Examples.

Seasonings prepared using a method of empire and cereals, and then mixed with vegetable protein and protease, like the manufacturing method of the present invention taste better when cooking food than when compared to commercially available soy-degraded soy sauce, etc. In terms of cost, the cost reduction effect was remarkably increased because the proteolytic effect of the bacterium was used instead of using a lot of expensive purified protease.

In addition, the enzyme treatment process has the effect of decomposing most of the proteins that were limited by the use of the bacterium alone. Fermentation with only plant protein and salt in empires made with grains and germs may only partially decompose the protein, but the use of proteases can compensate for these disadvantages by increasing the amination rate to over 80%. The effect was confirmed.

Therefore, by using the technique of the present invention, it was possible to prepare a natural flavor-enzymatically-enriched natural seasoning, and since the enzyme activity remains in the fermentation itself before pressing the fermentation product at the end of the fermentation, it is possible to add the vegetable protein. It has also become possible to produce economically inexpensive seasonings.

As such, the present invention has completed the production of seasonings having a new form and effect by utilizing the process of preparing the enzyme digestion seasoning and the imperial process, which is an enteric preparation method.

Example 1 Preparation of Seasonings Using Wheat Powder and Wheat Gluten

1 kg of wheat flour is heated with steam for 1 hour, cooled to room temperature, 0.5 g of Aspergillus duck, and incubated at 45 ° C. for 48 hours to obtain an empire. After adding 1kg of empire, 600g of wheat gluten, 200g of salt, 40g of purified protease (more than 20000 units), adjusted the total weight to 2kg with purified water, and fermented again at 50 ° C for 72 hours. Only the filtrate was separated through a silver press to prepare the filtrate into a powder using a freeze dryer.

As a result of the fermentation process using the proteolytic method of the bacterium and purified enzyme, the content of the natural glutamic acid was 2-10%. The method was confirmed using conventional HPLC methods to analyze glutamic acid content in food.

<Example 2: Preparation of seasoning using skim soybeans and corn gluten>

The seasoning was prepared in the same manner as in Example 1, but roasted wheat flour skim soybean powder was used, and corn gluten was used instead of wheat gluten.

Example 3 Preparation of Dishes

Using seasonings prepared in Examples 1 and 2, dishes such as feast noodles, soft tofu stew, seafood pancake, and northern soup were prepared. Each dish was prepared by the conventional method and seasoning was added 0.2% of the total dish.

Comparative Example 1 Preparation of Seasoning without Enzyme Treatment

A seasoning was prepared in the same manner as in Example 1, but fermentation was performed without adding purified protease.

<Comparative Example 2: Preparation of seasonings containing no vegetable protein (gluten)>

The seasoning was prepared in the same manner as in Example 1, but the empire was added by the amount without adding wheat gluten.

Comparative Example 3 Production of Enzymatic Soy Powder for Commercial Use

Commercially available enzymatic soy sauce was made into powder through lyophilization.

Comparative Example 4 Preparation of Dishes Using Enzymatic Soy Powder

The same dish as in Example 3 was prepared, but the dish was prepared by replacing the soy sauce powder prepared in Comparative Example 3.

Experimental Example 1 Sensory Evaluation of Seasoning itself

This time, the seasoning prepared by the method of Examples 1 and 2 of the present invention and the seasonings prepared by the methods of Comparative Examples 1 to 3 to measure the overall taste of the taste and aroma compared to 5 points in 30 panels The sensory test was carried out using the method. Each result was divided into excellent (5 points), good (4 points), moderate (3 points), bad (2 points), and very bad (1 point), with an average rating of 30 people. Up to 1 decimal place is shown. Personal preference, taste, mild aroma, umami, bitterness, and visual effects on color were measured and presented. The closer the color is to black, the lower the number (1 point) and the brighter the brighter the color (5 points). Table 1 is a table showing the sensory test for each seasoning. When confirming the results of Table 1, in the flavoring of the present invention was less odor compared to the conventional soy sauce powder, the sweet aroma and umami, sweet taste was significantly increased and bitter taste was found to be small.

Personal symbol Odor reduction Sweet incense Umami Reduce bitterness color Seasoning using wheat powder and wheat gluten (Example 1)  4.5  4.6  4.4  4.6  4.3  4.7 Seasonings using skim soybean powder and corn gluten (Example 2)  4.6  4.5  4.3  4.7  4.3  4.8 Seasonings without enzyme treatment (Comparative Example 1)  3.3  3.2  3.1  3.0  3.3  3.1 Seasonings without added vegetable protein (Comparative Example 2)  3.6  3.7  3.0  3.1  3.2  3.3 Powder prepared using commercially available enzymatic soy sauce (Comparative Example 3)  3.4  3.6  3.2  3.2  3.4  3.2

In addition, the seasoning of Example 1 and Example 1 prepared according to the production method of the present invention was able to confirm a high degree of preference when compared with conventional enzymes (comparative example 3) commercially available. In addition, the seasoning of Comparative Example 1 and Comparative Example 2 prepared without the enzyme treatment step and the vegetable protein corresponding to the preparation step of the present invention was also similar in preference to Comparative Example 3. Therefore, it could be confirmed that the seasoning prepared by the production method of the present invention is a seasoning having a new taste and aroma based on the above results.

Experimental Example 2: Sensory Evaluation of Dishes Prepared with Seasonings

Next, the sensory test was conducted using the seasoning used in Experimental Example 1 directly for cooking. The sensory test was carried out in the same manner as the sensory test items of Experimental Example 1 for the noodle soup, soft tofu stew, seafood pancake, and North Korean soup prepared by the method of Example 3 and Comparative Example 4. Each result was divided into excellent (5 points), good (4 points), moderate (3 points), bad (2 points), and very bad (1 point), with an average rating of 30 people. Up to 1 decimal place is shown. This result also confirmed that the preference was high in the case of using the seasoning of this invention as a whole. Table 2 is a table showing the sensory test for the dishes cooked using each seasoning.

Personal preference Odor reduction Sweet incense Umami Bitter Taste Reduction color Preparation of food using seasoning using wheat powder and wheat gluten (Example 3)  4.5  4.6  4.2  4.7  4.4  4.8 Preparation of food using commercially available enzymatic soy sauce (Comparative Example 4)  3.0  3.3  3.3  3.2  3.1  3.1

When confirming the results of Table 2, the overall preference of the food prepared with the seasoning prepared by the method of the present invention, the taste, the flavor is generally superior to the taste of food made using enzymatic soy sauce sold in the market. In the opinion of investigators for reference, the seasoning of the present invention has a lighter color than conventional soybean or soy sauce, so that the color becomes darker, so that it is possible to make a dish with increased flavor even in a clear soup (North Korean soup, etc.) that cannot use soy sauce.

1 is a flow chart showing a process for preparing a natural flavor enhanced enzymatic digestion using jangjang according to the method of Example 1.

Claims (9)

(a) increasing at least one or more grains of rice, soybean, and wheat; (b) inoculating 0.01 to 0.08 parts by weight of at least one bacterium selected from Aspegillus oryzae or Aspergillus sojae with respect to 1 part by weight of the grains; (c) culturing the grains inoculated with the bacterium at 20-60 ° C. for 24 to 72 hours to obtain an empire; (d) 1 to 30 parts by weight of vegetable protein raw material selected from at least one selected from wheat gluten, corn gluten, skim soybean, and rice protein in 1 to 50 parts by weight of the empire, 1 to 20 parts by weight of salt, and 0.01 to 0.01% of proteinase. Compounding 3 parts by weight and 10-30 parts by weight of purified water; (e) fermenting and aging the blend at 30-60 ° C. for 1-10 days; And (f) filtering the fermentation product to obtain a filtrate; Method of producing a natural flavor enhanced enzymatic digestion using a fermented soy sauce, characterized in that it comprises a. delete The method of claim 1, (d) the total weight of the blend of step 100 is at least one selected from glutaminase 0.01 ~ 3 parts by weight or cellulase 0.01 ~ 3 parts by weight of the rich taste using fermented fermentation, characterized in that it is enhanced Method for producing natural enzymatic digestion seasoning. The method of claim 1, (F) the step of obtaining the filtrate by filtration in the step of producing a nutritious enzyme-enriched natural seasoning enhanced by using the enteric fermentation, characterized in that the filtered under pressure. The method of claim 1, (F) vacuum-condensation of the filtrate prepared in step (c) further comprising the step of producing a rich flavor enhanced enzymatic digestion using seasoning fermentation, characterized in that it comprises a. The method of claim 1, (F) the method of producing an enzyme-degradable natural seasoning with enhanced flavor using an enteric fermentation, characterized in that it further comprises the step of producing a low salt form by electrodesalting or concentrated desalting the filtrate prepared in step (f). Enteric fermentation fermentation comprising the step of preparing the enzyme-degradable natural seasoning prepared using the method of any one of claims 1 or 3 to 6 using lyophilization, vacuum drying or spray drying. Method of producing a natural flavor enhanced enzymatic digestion using umami. Enzymatic digestion-type natural seasoning with enhanced umami taste using enteric fermentation prepared using the method of any one of claims 1 or 3 to 6. Enzymatically degraded natural seasoning with enhanced flavor using fermented soy sauce prepared using the method of claim 7.

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