KR101041538B1 - 양조 간장의 제조 방법 - Google Patents
양조 간장의 제조 방법 Download PDFInfo
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- KR101041538B1 KR101041538B1 KR1020100046632A KR20100046632A KR101041538B1 KR 101041538 B1 KR101041538 B1 KR 101041538B1 KR 1020100046632 A KR1020100046632 A KR 1020100046632A KR 20100046632 A KR20100046632 A KR 20100046632A KR 101041538 B1 KR101041538 B1 KR 101041538B1
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- South Korea
- Prior art keywords
- soy sauce
- enterococcus faecium
- enterococcus
- faecium
- acid
- Prior art date
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 241000194031 Enterococcus faecium Species 0.000 claims abstract description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 8
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- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
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- Food Science & Technology (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명에 따르면, 풍미가 강화된 재래식 간장을 속성 제조하고 재래식 간장의 90% 이상의 관능적인 품질을 유지하는 간장을 제공할 수 있다.
Description
도 2는 본 발명에 따른 양조 간장의 전체 공정을 나타낸다.
도 3은 청국장으로부터 균 분리시 ENT agar 상에 나타나는Enterococcus spp.의 검정색 집락을 선택하여 Tryptic Soy agar에 순수 분리 후 45℃에서의 생육, 6.5% NaCl 존재하의 생육, catalase 생성 유무 등의 생화학적인 특성을 확인 후 특정 유전자를 증폭을 위한 (primer list) PCR을 수행하여 E. faecium , E. faecalis , E. casseliflavus , E. gallinarum을 최종확인한 사진이다.
도 4는 본 발명에 따른 Enterococcus faecium O24 또는 Enterococcus faecium O11은 protease 활성이 우수한 것을 확인한 것이다.
도 5는 본 발명에 따른 Enterococcus faecium O24 및 Enterococcus faecium O11의 시간에 따른 protease 활성을 나타낸다.
도 6은 본 발명에 따른 Enterococcus faecium O24 및 Enterococcus faecium O11의 간장 내에서의 생장을 나타낸다.
도 7은 본 발명에 따른 후발효 후 간장 내의 환원당 함량의 변화를 나타낸다.
일반 양조 간장 | Enterococcus faecium O24로 분해한 탈지대두분해액으로 만든 간장 | Enterococcus faecium O11로 분해한 탈지대두분해액으로 만든 간장 | |
Reducing sugar(%) | 2.33 | 2.01 | 2.17 |
Amino type nitrogen(mg%) | 41 | 38 | 43 |
Salts concentration(%) | 15% | 12% | 12% |
유기산 | 일반 양조 간장 | Enterococcus faecium O24로 발효된 간장 | Enterococcus faecium O11로 발효된 간장 |
Lactic acid | 0.54 |
0.77 |
0.91 |
Oxalic acid | 0.71 |
0.38 |
0.29 |
Malonic acid | 0.77 |
0.21 |
0.18 |
Succinic acid | 0.84 |
0.19 |
0.33 |
Citric acid | 50.21 |
0.27 |
0.22 |
Glutaric acid | 21.30 |
0.58 |
0.67 |
유기산 | 일반 양조 간장 | Enterococcus faecium O24로 발효된 간장 | Enterococcus faecium O11로 발효된 간장 |
Acetic acid | 10.90 |
51.89 |
63.47 |
Propionic acid | 15.11 |
20.11 |
18.63 |
Butyric acid | 20.05 |
31.00 |
38.77 |
Claims (3)
- 탈지 대두박에 Enterococcus faecium O24(수탁번호 KCCMKCCM11083P) 또는 Enterococcus faecium O11(수탁번호 KCCM11082P)를 접종하여 분해하고,
상기 탈지 대두 분해액에 소맥분을 첨가한 후 Aspergillus oryzae와 Aspergillus. sojae를 접종하여 배양하며,
삶은 콩과 밀가루의 혼합물에 삶은 콩과 밀가루 혼합물 중량 대비 10%의 상기 배양액을 혼합한 후 식염수를 붓고, 45~50℃에서 4~5일간 분해하고 압착, 여과하여 양조 간장을 제조하고,
상기 양조 간장에 멸치 분말과 홍합 분말을 각각 간장 중량 대비 4중량부를 첨가하고, Aspergillus. oryzae를 접종하여 배양하고,
상기 배양액에 Enterococcus faecium O24과 Enterococcus faecium O11를 각각 간장 중량 대비 5중량부를 접종한 후 37℃, 상대 습도 70~80%에서 2~3일간 발효하는 것을 특징으로 하는 양조 간장의 제조 방법. - 삭제
- 제 1 항에 있어서,
상기 양조 간장을 건조하여 분말화하는 단계를 더 포함하는 것을 특징으로 하는 양조 간장의 제조 방법.
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