KR101286603B1 - Jang food such as Doenjang containing Spirulina and the method of preparing same - Google Patents

Abstract

The present invention relates to a method for producing spirulina-containing intestinal foods and fermented foods produced by fermenting Spirulina with soybeans to produce traditional intestinal foods such as soybean paste and soy sauce. (A) inoculating Spirulina platensis into a culture medium for spirulina, incubating the culture medium at 20 to 35 ° C under aerobic conditions for 15 to 30 days; (b) after completion of the spirulina culture in step (a), boiling soybeans are placed in the incubator and the conditions are adjusted to a salinity (PSU) of 32 to 33 and a pH of 10 to 11; And (c) incubating the incubator with Bacillus subtilis after adjusting the salinity and pH conditions in the above step, and culturing the suspension at 30 to 35 ° C under aerobic conditions for 20 to 50 days. A method for producing a soybean-containing food is provided. The present invention relates to a fermentation technique of traditional fermented foods such as miso in the cultivation process of spirulina, thereby fermenting the spirulina without destroying the nutrients, thereby obtaining a fermented food containing spirulina in the form of live bacteria. The present invention relates to the use of Spirulina, a high-nutritional food material, which can improve the nutritional value and functionality of traditional intestinal foods, and which is difficult to handle due to its ease of decay, despite its superior nutritional value, .

Description

[0001] The present invention relates to a method for producing spirulina-containing intestinal foods,

The present invention relates to a method for fermenting spirulina with soybeans to produce traditional soybean foods such as soybean paste and soy sauce.

Spirulina is a spiral multicellular microorganism of the cyanobacteria. It has photosynthesis due to chlorophyll and picocyanin pigment. Ethiopia is an original, protein content of more than 60%, along with chlorella and has been attracting attention as a protein source of the future. Approximately 30 species are now known and live in the tropics of the tropics. Spirulina is a type of cyanobacteria that grows in warm, hot water with high alkalinity in seawater and salinity, and is a mixture of plants and animals. Spirulina consists of 60 to 70% protein, 6 to 9% lipid and 15 to 20% carbohydrate. It contains vitamins, minerals, and fiber, and contains carotenoids, chlorophyll and phycocyanin. It contains all the essential amino acids, linolenic acid and gamma linolenic acid are essential fatty acids. It is also advantageous that the digestion rate is 95% or more.

The safety of Spirulina as a health food and its nutritional value as a complete food has been officially recognized by the United Nations, the World Health Organization and the US Food and Drug Administration (FDA) And it was also decided by the emergency food of. In addition to its nutritional value and usefulness as a health food, anticancer effects of spirulina, various immune function enhancing effects, and potential as a functional cosmetic material have been reported.

However, Spirulina has a high perishability due to its high protein content. When it is corroded, ammonia gas is produced with a bad odor. Also, in the case of dry processing, it is necessary to increase the moisture content to about 90% in order to contain the taste at a high density, to add the taste, and to re-dry it for storage. Therefore, Spirulina has been evaluated as a single health food, but not as a general food ingredient.

Fermentation techniques for fermenting Spirulina have been introduced for the purpose of improving such problems or for increasing or effectively extracting physiologically active substances of Spirulina. U.S. Patent No. 7326558 discloses that Spirulina is mixed with sterilized water and fermented with lactic acid bacteria of the genus Pediococcus or Lactobacillus after adding sugar to improve the taste and flavor while preserving the active nutrients of Spirulina, It describes the fermentation technology of Spirulina. Korean Patent Laid-Open No. 10-2008-0079955 discloses a method of obtaining a Spirulina fermented extract having excellent skin fibrosis activity, antioxidative efficacy, skin aging inhibition and skin irritation alleviating effect by fermenting Spirulina extract from lactic acid bacteria isolated from kimchi.

[references]

[1] Huttunen, E ,. K. Noro, and Z. Yang. 1995. Purification and identification of antimicrobial substances produced by two lactobacillus casei strains. Int. Dairy J. 5: 503-513

[2] Dieuleveux, V., D. Van der Pyl, J. Chataud, and M. Gueguen. 1998. Purification and characterization of anti-Listeria compounds produced by Geotrichum candidum. Appl. Environ Microbiol. 64: 800-803

[3] Dieuleveux, V., S. Lemariner, and M. Gueguen. 1998. Anti-microbiol spectrum and target site of D-3 phenyllactic acid Intl. J. Food Microbiol. 40: 177-183

[4] Lavermicocca, P., F Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, and M. Gobbetti. 2000. Purification of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 66: 4084-400

[5] Bhatia, S. J., N Kochar, P. Abraham. N.G. Nair. and A. P. Mehta. 1098. Lactobacillus acidophilus inhibits growth of Campylobacter pylori. J. Clin. Microbiol. 27: 2328-2330

[6] Lee, Y., E. Shin, J. Lee, and J. H. Park. 1999. Lactobacillus acidophilus inhibits the Helicobacter pylori adherence. J. Microbiol. Biotechnol. 9: 794-797

[7] Energy and Chemical from feed stocks by food Microorganism Lactobacillus brevis and Lactobacillus pento JH5XP5: Jae-Han Kim, Dacid E. Block, Sharon P. Shoemaker, David A Mils, Department of viticulture and Enology. Department of Food Science and Technology and California Institute of Food and Agricultural Research, University of California, Davis, USA

The present invention focuses on the fact that the main component of Spirulina is suitable for fermentation with protein foods such as soybean (soybean, white rice, etc.) as a protein. In addition, fermentation technology such as soybean paste, which is a traditional food, Without spirulina, and to provide a food product containing spirulina in the form of a biocompatible product. The present invention provides a new method of using Spirulina by fermenting Spirulina together with a fermented soybean in a process of manufacturing fermented food, and also aims at enhancing nutritional value by combining traditional soup foods such as miso with health functional food Spirulina Respectively.

To this end, in the present invention,

(a) inoculating Spirulina platensis with a medium for Spirulina in an incubator, and culturing at 20 to 35 ° C under aerobic conditions for 15 to 30 days;

(b) after completion of the spirulina culture in step (a), boiling soybeans are placed in the incubator and the conditions are adjusted to a salinity (PSU) of 32 to 33 and a pH of 10 to 11; And

(c) incubating the incubator with Bacillus subtilis after adjusting the salinity and pH conditions in the above step, and culturing the suspension at 30 to 35 ° C under aerobic conditions for 20 to 50 days. There is provided a method for producing a southern food.

Further, in the present invention, there is provided a process for producing Spirulina containing Chungkukjang, further comprising the step of isolating and obtaining a solid from the culture obtained in the step (c).

The method for producing a spirulina-containing baked goods of the present invention may further comprise the step of separating and forming a solid from the culture obtained in the step (c) to make meju and drying it. In order to make soy sauce or miso soy sauce, the solids are separated and the remaining culture liquid is put into a container, and the salt is added into the container to adjust the concentration to 32 ~ 33 PSU. The dried meju obtained in the above step is added, . In addition, the method may further include a step of extracting meju after being aged for use as a miso, and further including a step of extracting meju and separating and storing only the soy sauce liquid after the aging is finished for use as a soy sauce can do.

In addition, the present invention provides a spirulina-containing baked goods prepared by the above-mentioned method. In the present invention, "glutinous food" means a conventional fermented food using soybean, and is defined to include both soybean paste, soy sauce, chongkukjang, kochujang, soybean paste, In the present invention, particularly, doenjang, soy sauce, and chungkukjang produced by the above-described method are provided.

The present invention relates to a fermentation technique of traditional fermented foods such as miso in the cultivation process of spirulina, thereby fermenting the spirulina without destroying the nutrients, thereby obtaining a fermented food containing spirulina in the form of live bacteria. Unlike the simple mixing of one kind of soy sauce such as miso, soy sauce, and spirulina, the nutrients contained in the soybean are provided as nutrients necessary for growth of the spirulina, thereby fermenting the spirulina so that the mycelium of the spirulina is effectively applied to the soybean itself. The nutrients of Spirulina itself can be preserved and the fermentation of soy beans can be effectively increased.

Through this process, the present invention can improve the nutritional value and functionality of the traditional soup foods. The spirulina-containing intestinal products prepared according to the present invention contain the high-protein spirulina in the form of viable microorganisms in traditional intestinal foods such as doenjang, soy sauce, and chungkukjang, so that they can be used as nutritional functional traditional fermented foods. Especially, KI (potassium iodide) among the ingredients containing spirulina has recently been noted as a very important ingredient for pregnant women, lactating women, and adults over 18 years old. According to the present invention, these ingredients can be supplied through traditional herbs.

In addition, the present invention can greatly increase the utilization of spirulina, which is a high-nutritional food material, which is difficult to handle due to easy decomposition and poor taste, despite its excellent nutritional value.

The method for producing the spirulina-containing baked goods according to the present invention will be described in detail in each step.

1. Spirulina culture step

Spirulina platensis is inoculated into the medium for Spirulina in a Bio-Reactor, and incubated at 20 ~ 35 ℃ for 15 ~ 30 days under aerobic conditions. The medium can be used as long as it is commercially available as a medium for Spirulina. In the examples of the present invention, SOT medium (Ogawa and Ferui, 1972) was used. The medium for Spirulina is preferably placed at about 60 to 70% of the capacity of the incubator. The air is filled in an incubator to form aerobic conditions during the culture, preferably air is filled at a rate of 0.5 to 1 L / m3 per minute.

Spirulina platensis was inoculated with Spirulina platensis KMMCC-56 in the example of the present invention. However, the usable strains are not limited thereto , and those skilled in the art can choose among commercially available Spirulina platensis . Spirulina platensis is preferably inoculated at about 10-20% of the total weight of the medium (SOT medium (Ogawa and Ferui, 1972)). In culturing, the spirulina platensis is cultured until the chlorophyll is visually observed, preferably at a light intensity of 300 to 400 Lux. More preferably, when the culture is started at a size (쨉 m) of 56.2 占 120.8 (50-100) based on the length of the Spirulina platensis, the growth is 357 占 538 (300-500) when viewed under a microscope , Culturing is started at a size (쨉 m) of 4.3 ± 0.8 (3 to 5) on the basis of the culture width and cultured to 7.5 ± 0.3 (7-8). When cultured in the same conditions as described above, the density of the total amount does not change to about 1 ppm even after the final culture.

2. Steps to set up incubation conditions with soybeans

After the spirulina is cultured in the above step, boiled soybeans are placed in the incubator, and the conditions are adjusted to a salinity (PSU) of 32 to 33 and a pH of 10 to 11. Soybeans (soy sauce) and soy sauce (seaweed), which are used to make meju, are all available. It is advisable to add boiled soy beans at 15 to 45 w / v% of the total culture vessel. For example, if the size of the incubator is 18 liters, it is recommended to add 3 ~ 8kg.

3. Mixing step of Spirulina and soybean

After the salinity and pH conditions are set as described above, Bacillus subtilis is inoculated into the incubator and cultured at 30 to 35 ° C under aerobic conditions for 20 to 50 days. Bacillus subtilis , Bacillus subtilis KCCM: 11316, ATCC: 6633, IFO: 3134, DSM: 347 and NRRL: B-209 can be used. However, the usable strains are not limited thereto, Bacillus < / RTI > subtilis strains. Bacillus subtilis is inoculated with about 0.5 to 0.6ppm of the bacterium at about 5 to 10% of the total weight of the medium. The air is filled in the incubator to form aerobic conditions during the culture, preferably air is filled at a rate of about 1 to 2 L / m3 per minute. Preferably, the Bacillus subtilis is cultured until the pH falls below 9 at a light intensity of 300 to 400 Lux. At this time, charcoal, red pepper, jujube and the like can be added to the incubator as required, as in the case of the conventional conventional fermentation method of meju.

4-1. Cheonggukjang manufacturing stage

When the solids are separated and obtained from the mixed culture of spirulina and soybean obtained in the above step, chungkukjang is obtained. It is already fermented, so if you remove the solids, you can use it in the form of chungkukjang. As for the separation of the solid matter, a method of squeezing water using a conventional method may be used. As in the case of a conventional method of producing a cheonggukjang, seasonings such as salt, garlic, persimmon and red pepper can be added to the separated solids as needed.

4-2. Meju manufacturing stage

The solids are separated from the mixed culture of the spirulina and soybean obtained in the above step 3, and the meju is formed and dried. The process of separating and shaping the solids and making meju and drying is the same as the traditional meju production method. Drying is usually adequate for about 2 to 10 days, but can be suitably adjusted depending on the weather, the state of the separated solids, and the like. The thus prepared meju can be used for the same purpose as meju made by the conventional method. For example, it can be made into miso and soy sauce through an additional process, or it can be used to produce various kinds of soup foods such as kochujang, sashimi, chungjang, kangjang, and so on.

5-1. Soybean paste and / or soy sauce stage

To make doenjang and / or soy sauce, the solids were separated from the mixed culture of spirulina and soybean obtained in the above step 3, and the remaining culture solution was placed in a container, and the concentration was adjusted to about 32 to 33 PSU by adding sun-salt, Meju is added and aged for 10 months or more, more preferably for 10 months to 3 years. The container preferably uses pottery in a conventional manner.

5-2. Doenjang manufacturing stage

For use as miso, after the fermentation of step 5-1 is completed, the meju is taken out and placed in a container. At this time, as in the conventional method of producing miso, if necessary, the salt is sprinkled evenly in an appropriate amount, and then the salt is sprinkled in the container. The container preferably uses pottery in a conventional manner.

5-3. Soy sauce stage

For use as a soy sauce, after aging in step 5-1 is completed, the meju is removed and only the soy sauce liquid is separated and stored. Appropriate seasonings, including salt, may be added as needed.

Unlike the simple mixing of spirulina with one kind of soybean paste such as miso, soy sauce, etc., the nutrients contained in the soybean are supplied as the nutrients necessary for the growth of the spirulina so that the spirulina mycelium is effectively applied to the soybean itself through the fermentation process . Through this process, it is possible to preserve the nutrients of Spirulina itself and to effectively increase the fermentation of soybean by blocking the oxidative action that can be caused by active oxygen in the fermentation of Spirulina.

[Example]

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these embodiments are only for explaining the present invention more specifically, and the scope of the present invention is not limited by these embodiments.

Preparation Example 1 Preparation of soybean paste

(1) About 70% (12 L) of the culture medium (18 L) was added to the SOT medium (Ogawa and Ferui, 1972) spirulina medium to the Bio-Reactor and the Spirulina platensis KMMCC- Respectively. The incubator (Bio-Reactor) was equipped with an air feeder, a thermostat and a light adjuster in an 18 liter capacity. The composition of the medium is shown in Table 1 below. The inoculation amount was about 15% by weight of the total weight of the SOT medium. Air was filled at a rate of 0.5 ~ 1 L / ㎥ per minute and then Spirulina platensis was cultivated under the condition of 25 ± 5 ℃ until the chlorophyll was visually observed under the condition of 300 ~ 400 lux. The culture was started at a size (쨉 m) of 56.2 ± 120.8 (50-100) based on the length of the Spirulina platensis, and the growth width was 357 ± 538 (300-500) The culture was started in size (㎛) 4.3 ± 0.8 (3 ~ 5) and cultured until 7.5 ± 0.3 (7 ~ 8). Culture took 23 days. The final density after incubation was not changed to about 1 ppm.

(2) After the cultivation of Spirulina in (1) above, 5 kg of boiled soybeans prepared separately was added. Then, the conditions were set to a salinity (PSU) of 32 to 33 and a pH of 10 to 11.

(3) After setting salinity and pH conditions as described above, Bacillus subtilis KCCM: 11316 was inoculated in an incubator and cultured. Bacillus subtilis was inoculated with about 0.5% of the bacterium at about 8% of the total weight of the medium. Bacillus subtilis was cultured at 30 ~ 35 ℃ under the condition of 1 ~ 2ℓ / ㎥ per 1 minute after inoculation until the pH was lowered to 9 or less under the condition of 300 ~ 400Lux of light. Culture took 42 days.

(4) The solids were separated from the mixed cultures of spirulina and soybeans obtained above and block-shaped to form meju. The resulting meju was dried in the sun for 7 days.

(5) The solids were separated from the mixed culture of spirulina and soybean obtained in the above (3), and the remaining culture solution was placed in Onggi (20 L), and the mixture was adjusted to about 32 to 33 PSU by adding sun- And aged for a year.

(6) After the above-mentioned aging, Meju was taken out for use as miso and put in a pot. The prepared soybean paste had a dark brown color with a purple light, a slight seaweed odor (KI: potassium iodide), and a sweet taste stronger than a conventional soybean paste.

≪ Preparation Example 2 > Preparation of soy sauce

(1) to (5) of Production Example 1 were carried out in the same manner. Then, Meju was extracted for use as a soy sauce, and only the soy sauce liquid was separated and stored separately.

≪ Preparation Example 3 > Preparation of Chungkukjang

(1) to (3) of Production Example 1 were carried out in the same manner. Then, a mixed culture of spirulina and soybean obtained in (3) was squeezed in a gum (30-40 hands) to separate solid matter. The separated solids were stored separately for use as chungkukjang.

≪ Test Example 1 >

The soybean paste of the present invention obtained in Example 1 was compared with commercially available soybean paste to evaluate the degree of preference. The evaluation was made by sensory evaluation, and the smell, taste and color were evaluated and evaluated two times. The sensory test was carried out by 10 panelists, and a 5 - step evaluation was performed with three points in the comparative example. The scores were evaluated by averaging the two evaluation points of 10 panels (5 points: good, ~ 3 points: normal, ~ 1 point: bad). The odor is evaluated as to whether or not it has an unpleasant smell due to the spirulina content. The results are shown in Table 2 below. Smell, color and the like, and the taste was almost similar to that of general doenjang, and it was judged to be competitive even in a symbol drawing considering spirulina and nutrition.

The spirulina-containing intestinal food of the present invention can be used as a new type of food for supplying spirulina having nutritive value because spirulina can be contained in traditional intestinal foods such as doenjang and chungkukjang in the form of viable bacteria without destroying nutrients . The spirulina-containing baked goods provided in the present invention can be utilized for simultaneously using spirulina and traditional baked goods in various food fields.

Claims (12)

(a) inoculating Spirulina platensis with a medium for Spirulina in an incubator, and culturing at 20 to 35 ° C under aerobic conditions for 15 to 30 days;
(b) after completion of the spirulina culture in step (a), boiling soybeans are placed in the incubator and the conditions are adjusted to a salinity (PSU) of 32 to 33 and a pH of 10 to 11; And
(c) incubating the incubator with Bacillus subtilis after adjusting the salinity and pH conditions in the above step, and culturing the suspension at 30 to 35 ° C under aerobic conditions for 20 to 50 days. (JP) METHOD FOR MANUFACTURING. The method according to claim 1,
Wherein the step (a) comprises culturing the spirulina platensis until the chlorophyll is visible to the naked eye at a light intensity of 300 to 400 Lux. 3. The method of claim 2,
Wherein the step (c) comprises culturing Bacillus subtilis until the pH is lowered to 9 or less at a light intensity of 300 to 400 Lux. 4. The method according to any one of claims 1 to 3,
Further comprising the step of isolating and obtaining a solid from the culture obtained in the step (c). 4. The method according to any one of claims 1 to 3,
Further comprising the step of separating and molding the solid material from the culture obtained in the step (c) to make meju and drying the spirulina. 6. The method of claim 5,
Containing solubilized supernatant is added to the container, the concentration of the supernatant is adjusted to 32 to 33 PSU by adding sun-salt, and then the dried meju obtained in the above step is added and aged for 10 months or more. ≪ / RTI > The method according to claim 6,
Further comprising the step of bringing the meju into a container after the aging is finished, so as to use it as a doenjang. The method according to claim 6,
Further comprising the step of extracting meju and separating and storing only the soy sauce liquid after the above aging for use as a soy sauce. A spirulina-containing intestinal food product prepared by the method of claim 1. A spirulina containing chungkukjang produced by the method of claim 4. A spirulina-containing miso prepared by the method of claim 7. A spirulina-containing soy sauce prepared by the method of claim 8.