KR101349242B1 - making method of soybean paste using microorganism - Google Patents

Abstract

The present invention relates to a method for producing soybean paste using microorganism, and more particularly, after inoculating strains superior in meso fermentation to boiled soybeans, forming and fermenting meju; Drying the fermented meju; The present invention relates to a method for producing doenjang using microorganisms, including the step of adding brine to the dried meju and mixing the same, followed by aging.

Description

Manufacturing method of soybean paste using microorganism

The present invention relates to a method for producing soybean paste using microorganism, and more particularly, after inoculating strains superior in meso fermentation to boiled soybeans, forming and fermenting meju; Drying the fermented meju; The present invention relates to a method for producing doenjang using microorganisms, including the step of adding brine to the dried meju and mixing the same, followed by aging.

Soybean paste is a soybean paste made by dipping soybean paste with meju. Pour salt water into meju and cook it. Doenjang is a seasoned food of Korea that has been passed along with soy sauce, and it is the basic food to match and taste the food.

Doenjang has the effect of removing fishy smell (矯 臭 效果), because the protein is the main component of the doeneunde has a property of adsorbing many odors. Mixing fishy fish such as mackerel or crab with some miso-based soy sauce can help eliminate the fishy smell and enhance the taste.

There are various methods of manufacturing soybean paste according to the local, family traditions, etc., but there are three ways to do it. First, pour salted water into meju and soy sauce soak the soy sauce. Improved soybean paste that can be poured appropriately without scooping up the stolen food, and third, an eclectic miso which is a compromise between the above two methods.

In general, doenjang prepared by natural fermentation method or artificial fermentation method in the preparation of doenjang requires a long fermentation time of 3 months or more. In addition, deep flavors require more than six months or one to two years. However, some people like miso that has a long fermentation period due to individual preferences. However, many people prefer a lighter and clearer taste, although the fermentation period is short.

The inventor of the present invention focuses on the consumer's preference as described above, Bacillus licheniformis LS02 (KFCC11482P), Bacillus subtilis LS (Bacillus subtilis LS, KFCC11483P), Lactobacillus Forming and fermenting meju after inoculation of any one or more selected from Bacillus fermentum JS (KCCM 10499) and aspergillus Aspergillus oryzae in boiled soybeans; Drying the fermented meju; The brine is added to the dried meju and mixed and then aged to provide a method for producing doenjang which can be prepared in a short time compared to the conventional doenjang manufacturing period.

On the other hand, there are a number of prior arts related to the present invention, and as an example of such a number of prior arts, doenjang is prepared by adding Zymomonas mobilis culture solution at the beginning of the doenjang manufacturing process in Korean Patent No. 10-0457354. As a result, the flavor of the miso is improved, and the miso containing Zymomonas mobilis culture solution which can improve the discoloration delay and shelf life of miso, and its manufacturing method are shown.

In addition, the Korean patent No. 10-0369841 and starch was added to the Empire and departure; Increase in soybeans; And mixing salt in a constant ratio, and adding the mixture to a aging tank to mature, adding various additives to the mixture, and then sterilizing and packaging the mixture, and then inserting the mixture into a aging tank to mature. 100 parts by weight of a mixture of soybeans and Aspergillus oryzae or Aspergillus sojae spawned in the process of mixing at 1400: 1 to 1500: 1 5 to 30 parts by weight is added to the fermentation tank by adding more to 30 parts by weight, which effectively suppresses the production of gourd components during the insertion process of doenjang, eliminating the taste and heterogeneity of doenjang prepared in Korea. It has a taste and aroma and shows how to make miso to suit the taste of modern people.

However, the prior art has different technical features compared with the technical features of the present invention, the present invention is an invention that is different from the configuration of the invention compared with the prior art.

It is an object of the present invention to provide a method for preparing miso using microorganisms.

Another object of the present invention is to provide a doenjang prepared by the method for producing doenjang using the above-mentioned microorganisms.

The present invention comprises the steps of molding and fermenting meju after inoculation of strains superior to meju fermentation in boiled soybeans; Drying the fermented meju; It is to provide a method of manufacturing doenjang which can be prepared in a short time compared to the conventional doenjang manufacturing period by adding a brine to the dried meju and mixing and then aging.

The strains superior to meju fermentation were Bacillus licheniformis LS02, KFCC11482P, Bacillus subtilis LS, KFCC11483P, Lactobacillus fermentum JS, and KCCM 10499. Phosphorus Aspergillus duck (Aspergillus oryzae) at least one selected from.

The method of manufacturing miso using the microorganism of the present invention has a disadvantage in that the fermentation period is short, resulting in a limited taste. However, (1) the cost of manufacturing miso can be prepared in a short time compared to the conventional method of preparing miso. And time, and (2) the strains of microorganisms inoculated in Meju are excellent in fermentation during the manufacture of doenjang, so the quality of doenjang, the final product, is excellent, and (3) It can satisfy the taste, (4) the method of manufacturing doenjang has the advantage that can be easily prepared doenjang.

The present invention shows a method for producing miso using microorganisms.

The present invention comprises molding and fermenting meju after inoculating strains on boiled soybeans; Drying the fermented meju; It shows a method of producing doenjang using microorganisms comprising the step of adding brine to the dried meju and mixing and aging.

The boiled beans in the above can be used to obtain the process of washing, dipping, draining, steaming, steaming, cooling.

Beans boiled in the above can be used through the process of washing to cooling below.

1. Wash

Clean the beans by flushing them with water to remove any foreign objects.

2. Immersion

Put the washed beans in purified water and soak for 8 to 12 hours at room temperature (20 ~ 25 ℃).

Adding soybeans with a short soaking time may cause dark brown color of the soybeans, resulting in poor miso color. Therefore, soaking soybeans in purified water for 18 to 12 hours, preferably about 10 hours, is a suitable time for discharging the water-soluble components in the pigment and is effective for soybean cooking.

3. Drainage

After dipping, drain out any water.

4. Capital increase

After draining, increase beans. At this time, the soybean can be put in the drained soybeans in a pressure vessel for 30 to 60 minutes at a pressure of ⁴ ~ 5kg / cm ² , preferably for 40 minutes at a pressure of 4.5kg / cm ² .

5. Cooling

The soybeans that have been cooked are rapidly cooled to 30-35 ° C to obtain boiled soybeans, which are raw materials for making miso. At this time, when the increased soybean is maintained at a high temperature of more than 45 ℃ lactic acid fermentation occurs in the soybean soybean is produced sour taste results in a drop in the quality of miso when making miso.

In the above strain may be used Bacillus rickeniformis LS02 (Bacillus licheniformis LS02, KFCC11482P).

The strain may be used Bacillus subtilis LS (KFCC11483P).

The strain may be used Lactobacillus fermentum JS (KCCM 10499).

In the strain may be used aspergillus duck material (Aspergillus oryzae).

The strain is Bacillus licheniformis LS02, KFCC11482P, Bacillus subtilis LS, KFCC11483P, Lactobacillus fermentum JS, KCCM 10499, and Aspergillus sp. Mixed strains in which duck materials (Aspergillus oryzae) are mixed in a weight ratio of 7: 1: 1: 1-1: 7: 1: 1-1: 1: 1: 7: 1-1: 1: 1: 7 can be used. .

The strain is Bacillus licheniformis LS02, KFCC11482P, Bacillus subtilis LS, KFCC11483P, Lactobacillus fermentum JS, KCCM 10499, and Aspergillus sp. Duck strains (Aspergillus oryzae) can be used mixed strains each mixed in the same weight ratio.

Among the above strains, Bacillus licheniformis LS02 (Bacillus licheniformis LS02, KFCC11482P) may use a microorganism deposited by the inventor of the present invention with the deposit number KFCC11482P at the Korea Microorganism Conservation Center on February 25, 2010.

Among the strains, Bacillus subtilis LS (KFCC11483P) may use microorganisms deposited by the inventor of the present invention with the deposit number KFCC11483P at the Korea Microorganism Conservation Center on February 25, 2010.

Among the strains, the strain Lactobacillus fermentum JS (KCCM 10499) strain may use the microorganisms deposited by the inventor of the present invention with the accession number KCCM 10499 to the Korea Microorganism Conservation Center June 13, 2003.

In the above strain can be molded meju after inoculation to boiled soybeans of 0.05 to 0.5% of the weight of boiled soybeans.

In the above strain can be molded meju after inoculation to boiled soybeans 0.1% of the weight of the boiled soybeans.

The molding of the meju can be molded to the size of the meju to prepare a doenjang, for example, a hexahedral shape of 8 to 10 cm wide, 11 to 13 cm long, 7 to 9 cm high, preferably 9 cm wide and 12 cm long. It can be shaped into a cube of 8 cm in height.

The boiled soybean is inoculated with the strain and molded meju and then the meju can be fermented for 2 to 4 days at a temperature of 30 to 33 ° C. and a relative humidity of 45 to 55%.

The boiled soybean is inoculated with the strain and molded meju and then the meju can be fermented for 3 days at a temperature of 33 ° C. and a relative humidity of 50%.

Meju fermented above may be dried for 13 to 18 days at 35 to 37 ℃.

Meju fermented above may be dried at 35 ° C. for 15 days.

The dried meju can be prepared by adding 1 to 1.5 times the brine having a salt concentration of 13 to 17% to the meju weight, mixing, and then aging at 22 to 25 ° C. for 7 to 12 days.

The dried meju can be prepared by adding brine having a salt concentration of 15% to the same weight as the meju and mixing, and then aged at 25 ° C. for 10 days.

The method for producing doenjang using microorganisms of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for preparing doenjang using microorganisms under the above-mentioned conditions.

The present invention includes a doenjang prepared by the method for producing doenjang using the above-mentioned microorganisms.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

Boiled soybean Bacillus licheniformis LS02 (KFCC11482P), Bacillus subtilis LS (KFCC11483P), Lactobacillus fermentum JS (KCCM 10499) Fermented ducks (Aspergillus oryzae) mixed in the same weight ratio, respectively, inoculated 0.1% by weight of boiled beans, and then shaped meju into a cube shape of 9cm wide, 12cm long and 8cm high, and had a temperature of 33 ° C and a relative humidity of 50. Fermentation was carried out in% for 3 days.

The fermented meju was dried at 35 ° C. for 15 days, and then, brine having a salt concentration of 15% was added to the dried meju at the same weight as the dried meju, mixed, and aged at 25 ° C. for 10 days to prepare miso. .

The boiled beans are washed while removing the foreign matters of the beans while sending the beans with water, and then immersed for 10 hours at 25 ° C. and drained out of the water. Then, the drained beans were placed in a pressure vessel, and the mixture was steamed at a pressure of 4.5 kg / cm ² for 40 minutes, and the beans were rapidly cooled to 35 ° C.

<Test Example>

The doenjang prepared in Example 1 was used as a test sphere, and a commercial doenjang product (product name: Cheong-Won Meju Soybean Paste, manufacturer: Daesang Co., Ltd.), which was 12 months after manufacture, was used as control 1, and 24 months after manufacture Sensory tests were performed on the experimental and control groups 1 and 2 using doenjang (product name: multicolored yakgol doenjang, manufacturer: multicolored traditional soybean) as control 2, and the results are summarized in Table 1 below.

In the above sensory evaluation, 25 panelists (12 males, 13 females) with more than 3 years of experience in the food field were selected for their sensory preferences such as appearance, aroma, sweetness, salty taste, deep taste and overall taste. Indicated.

Sensory Test Results of Doenjang and Commercial Products Doenjang of Examples Item Sensuality (unit: person) Exterior incense sweetness Salty taste Deep flavor Overall flavor Example 1 miso
(After organization) 11
(44%) 12
(48%) 15
(60%) 11
(44%) 5
(20%) 11
(44%) Commercial miso
(12 months after manufacture) 9
(36%) 8
(32%) 6
(24%) 8
(32%) 7
(28%) 6
(24%) Traditional miso
(24 months after manufacture) 5
(20%) 5
(20%) 4
(16%) 6
(24%) 13
(52%) 8
(32%) Sum 25
(100%) 25
(100%) 25
(100%) 25
(100%) 25
(100%) 25
(100%)

As shown in Table 1, immediately after the preparation of doenjang prepared in Example 1 of the present invention, the functional miso product after 12 months of manufacture was prepared as control 1, and most excellent sensory properties compared to traditional doenjang after 24 months of manufacture. It can be seen that it represents.

That is, the soybean paste prepared in Example 1 of the present invention showed better results than commercial miso and traditional soybean paste, and it was judged that industrialization is possible because it shows palatable results despite short-term production.

<Example 2>

Bacillus licheniformis LS02 (KFCC11482P) strains in boiled soybeans were inoculated 0.1% of the weight of soybeans and shaped into meso cubes of 9 cm, 12 cm and 8 cm in height, and the temperature and relative humidity of 33 ° C. Fermentation was carried out at 50% for 3 days.

The fermented meju was dried at 35 ° C. for 15 days, and then, brine having a salt concentration of 15% was added to the dried meju at the same weight as the dried meju, mixed, and aged at 25 ° C. for 10 days to prepare miso. .

The boiled beans are washed while removing the foreign matters of the beans while sending the beans with water, and then immersed for 10 hours at 25 ° C. and drained out of the water. Then, the drained beans were placed in a pressure vessel, and the mixture was steamed at a pressure of 4.5 kg / cm ² for 40 minutes, and the beans were rapidly cooled to 35 ° C.

<Example 3>

Bacillus subtilis LS (KFCC11483P) strains in boiled soybeans were inoculated with 0.1% of the weight of soybeans and shaped into meso cubes of 9 cm, 12 cm and 8 cm in height. Fermentation was carried out in% for 3 days.

The fermented meju was dried at 35 ° C. for 15 days, and then, brine having a salt concentration of 15% was added to the dried meju at the same weight as the dried meju, mixed, and aged at 25 ° C. for 10 days to prepare miso. .

The boiled beans are washed while removing the foreign matters of the beans while sending the beans with water, and then immersed for 10 hours at 25 ° C. and drained out of the water. Then, the drained beans were placed in a pressure vessel, and the mixture was steamed at a pressure of 4.5 kg / cm ² for 40 minutes, and the beans were rapidly cooled to 35 ° C.

<Example 4>

Lactobacillus fermentum JS (KCCM 10499) strains in boiled soybeans were inoculated 0.1% of the weight of soybeans and shaped into meso cubes of 9 cm, 12 cm and 8 cm in height, and the temperature and relative humidity were Fermentation was carried out at 50% for 3 days.

The fermented meju was dried at 35 ° C. for 15 days, and then, brine having a salt concentration of 15% was added to the dried meju at the same weight as the dried meju, mixed, and aged at 25 ° C. for 10 days to prepare miso. .

The boiled beans are washed while removing the foreign matters of the beans while sending the beans with water, and then immersed for 10 hours at 25 ° C. and drained out of the water. Then, the drained beans were placed in a pressure vessel, and the mixture was steamed at a pressure of 4.5 kg / cm ² for 40 minutes, and the beans were rapidly cooled to 35 ° C.

<Example 5>

Inoculated with the S. aureus strain Aspergillus oryzae on boiled soybeans, 0.1% inoculated to boiled soybeans, and shaped meju into a cube shape of 9cm, 12cm and 8cm in height, and at a temperature of 33 ° C. and a relative humidity of 50%. It was fermented for 3 days.

The fermented meju was dried at 35 ° C. for 15 days, and then, brine having a salt concentration of 15% was added to the dried meju at the same weight as the dried meju, mixed, and aged at 25 ° C. for 10 days to prepare miso. .

The boiled beans are washed while removing the foreign matters of the beans while sending the beans with water, and then immersed for 10 hours at 25 ° C. and drained out of the water. Then, the drained beans were placed in a pressure vessel, and the mixture was steamed at a pressure of 4.5 kg / cm ² for 40 minutes, and the beans were rapidly cooled to 35 ° C.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The method of manufacturing doenjang of the present invention is not only relatively easy to prepare doenjang, but also can produce short-lived doenjang, which is a long-term fermentation aging process in terms of industrial cost reduction and product productivity. This can provide a miso manufacturing method that is different from the existing doenjang manufacturing method.

Korea Microorganism Conservation Center (Domestic) KFCC11482P 20100225 Korea Microorganism Conservation Center (Domestic) KFCC11483P 20100225 Korea Microorganism Conservation Center (overseas) KCCM10499 20030613

Claims (5)

Bacillus licheniformis LS02 (KFCC11482P), Bacillus subtilis LS (KFCC11483P), Lactobacillus fermentum JS (KCCM 10499) and Kukki bacteria as strains on boiled soybean After inoculating phosphorus aspergillus duck (Aspergillus oryzae), molding and fermenting meju;
Drying the fermented meju; And
A microorganism comprising the step of adding 1 ~ 1.5 times the salt concentration of 13 ~ 17% salt concentration to the dried meju and mixed with the dried meju, and then aged at 22 ~ 25 ℃ for 7 to 12 days How to prepare doenjang. The method of claim 1,
The microorganism is characterized by inoculating the strain to 0.05 to 0.5% of the weight of the boiled soybean, and then molding meju and fermenting for 2 to 4 days at a temperature of 30 to 33 ° C and a relative humidity of 45 to 55%. How to prepare doenjang. The method of claim 1,
Method of producing doenjang using microorganisms characterized in that the fermented meju is dried for 13 to 18 days at 35 ~ 37 ℃. delete Doenjang prepared by the method of any one of claims 1 to 3.