KR101518106B1 - Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg - Google Patents
Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg Download PDFInfo
- Publication number
- KR101518106B1 KR101518106B1 KR1020120122711A KR20120122711A KR101518106B1 KR 101518106 B1 KR101518106 B1 KR 101518106B1 KR 1020120122711 A KR1020120122711 A KR 1020120122711A KR 20120122711 A KR20120122711 A KR 20120122711A KR 101518106 B1 KR101518106 B1 KR 101518106B1
- Authority
- KR
- South Korea
- Prior art keywords
- meju
- bacillus amyloliquefaciens
- soybean
- aspergillus oryzae
- soybeans
- Prior art date
Links
- 241000193744 Bacillus amyloliquefaciens Species 0.000 title claims abstract description 36
- 240000006439 Aspergillus oryzae Species 0.000 title claims abstract description 22
- 235000002247 Aspergillus oryzae Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title description 20
- 244000068988 Glycine max Species 0.000 claims description 50
- 235000010469 Glycine max Nutrition 0.000 claims description 49
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000005185 salting out Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 244000294411 Mirabilis expansa Species 0.000 description 19
- 235000015429 Mirabilis expansa Nutrition 0.000 description 18
- 235000013536 miso Nutrition 0.000 description 18
- 235000002639 sodium chloride Nutrition 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 15
- 230000000694 effects Effects 0.000 description 14
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 12
- 108091005804 Peptidases Proteins 0.000 description 12
- 235000013555 soy sauce Nutrition 0.000 description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 11
- 241000193830 Bacillus <bacterium> Species 0.000 description 10
- 239000004365 Protease Substances 0.000 description 10
- 244000005700 microbiome Species 0.000 description 10
- 235000019419 proteases Nutrition 0.000 description 10
- 238000012163 sequencing technique Methods 0.000 description 9
- 241000193755 Bacillus cereus Species 0.000 description 7
- 241000233866 Fungi Species 0.000 description 7
- 108020004465 16S ribosomal RNA Proteins 0.000 description 6
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 238000005336 cracking Methods 0.000 description 6
- 229960001340 histamine Drugs 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000002609 medium Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 241000228212 Aspergillus Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000021107 fermented food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 108020004463 18S ribosomal RNA Proteins 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000007315 Satureja hortensis Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000035755 proliferation Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001412 amines Chemical class 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000000035 biogenic effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 125000000740 n-pentyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000001965 potato dextrose agar Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000005956 quaternization reaction Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FWMNVWWHGCHHJJ-SKKKGAJSSA-N 4-amino-1-[(2r)-6-amino-2-[[(2r)-2-[[(2r)-2-[[(2r)-2-amino-3-phenylpropanoyl]amino]-3-phenylpropanoyl]amino]-4-methylpentanoyl]amino]hexanoyl]piperidine-4-carboxylic acid Chemical compound C([C@H](C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N1CCC(N)(CC1)C(O)=O)NC(=O)[C@H](N)CC=1C=CC=CC=1)C1=CC=CC=C1 FWMNVWWHGCHHJJ-SKKKGAJSSA-N 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228257 Aspergillus sp. Species 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
- 108090000489 Carboxy-Lyases Proteins 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010011906 Death Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000741 diarrhetic effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000002895 emetic Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000028070 sporulation Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Images
Classifications
-
- 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
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Detergent Compositions (AREA)
Abstract
본 발명은 전통메주에서 분리한 단백질 분해효소(protease) 활성이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens ) CJ 3-27 및 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 이용한 한식 메주된장의 제조방법에 대한 것이다.The present invention relates to a strain of Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) amyloliquefaciens ) CJ 3-27 and Aspergillus oryzae ) CJ KG.
Description
본 발명은 전통메주에서 분리한 단백질 분해효소(protease) 활성이 이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27 및 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 이용한 한식 메주된장의 제조방법에 대한 것이다.The present invention relates to a novel strain of Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) amyloliquefaciens ) CJ 3-27 and Aspergillus oryzae ) CJ KG.
전통적으로 채식 위주의 식생활을 하는 우리 민족에게 대두는 높은 단백질과 지방함량으로 인하여 단백질 및 필수지방산의 급원 식품으로서 사용되어 왔다. 특히, 발효식품인 된장은 대두를 사용하여 발효시킨 메주를 주원료로 하여 제조한 발효식품으로서, 발효과정을 거치면서 생성된 다양한 생리활성 물질에 의해 항암, 혈당 강하, 돌연변이 억제, 혈전 용해능 등의 다양한 생리활성을 나타내며, 대두로부터 전이된 토코페롤(tocopherol), 이소플라본(isoflavones) 및 페놀산(phenolic acids) 등의 항산화 성분을 함유하는 영양학적으로 우수한 우리 고유의 전통 발효식품이다.Soybean has been used as a source of protein and essential fatty acid due to its high protein and fat content in Korean people who traditionally eat vegetarian diet. Especially, fermented food, fermented food, is a fermented food produced by using fermented meju as a main raw material by using soybean. It is a fermented food which is produced by various physiologically active substances produced during fermentation process, and has anticancer, hypoglycemia, mutation inhibition, It is a nutritionally excellent traditional fermented food containing various antioxidants such as tocopherol, isoflavones and phenolic acids transferred from soybean.
전통 재래식 된장은 대두로 메주를 쑤어 벽돌형 또는 구형으로 빚어 자연발효시킨 후, 식염수에 침지시켜 6 내지 12개월 숙성한 다음 간장을 분리하고 고형분을 숙성시켜 제조된다.Traditional traditional doenjang is made by fermenting meju with soybean, brick or spherical shape, fermenting it naturally, immersing it in saline, aging for 6 to 12 months, separating the soy sauce and aging the solid.
전통 재래식 된장은 상기와 같은 우수한 영양과 생리활성 등의 기능적인 면에도 불구하고, 지역에 따라 약간씩 그 제조방법에 차이가 있으며, 토착 미생물에 의해 발효가 진행되기 때문에 품질의 편차가 심할 뿐만 아니라, 여러 위해 미생물들이 발효에 영향을 미쳐 맛품질이 일정하지 않다는 문제점이 있다.Despite the functional aspects such as excellent nutrition and physiological activity as described above, the conventional traditional doenjang has slightly different production methods depending on the region, and fermentation proceeds by the indigenous microorganisms, , Many harmful microorganisms affect the fermentation and the quality of the taste is not constant.
상기 위해 미생물의 예로, 아스퍼질러스 플라버스(Aspergillus flavus)는 인체에 유해한 곰팡이 독소(mycotoxin)인 아플라톡신(aflatoxin)을 생성하며, 바실러스 세레우스(Bacillus cereus)는 구토형 독소(Emetic toxin) 또는 설사형 독소(Diarrhetic toxin)를 생성한다. 또한, 단백질 함유 식품 속에서 발효 과정 중 미생물에 의해 발생할 수 있는 대표적인 바이오제닉 아민(Biogenic amines)인 히스타민(histamine)은 일정 수준 이상의 농도로 섭취 시 호흡곤란, 발열홍조, 발한, 두통, 설사, 경련, 혈압상승 및 강하, 두드러기를 유발할 수 있다.As an example of such a microorganism, Aspergillus flavus produces aflatoxin, a mycotoxin harmful to the human body, and Bacillus cereus is a toxic substance such as Emetic toxin or diarrhea To produce a diarrhetic toxin. In addition, histamine (histamine), which is a typical biogenic amines that can be generated by microorganisms during fermentation process in protein-containing foods, may cause dyspnea, fever redness, sweating, headache, diarrhea, convulsions , Blood pressure rise and fall, and urticaria.
전통 재래식 된장을 글로벌한 식품으로 성장시키기 위해서는 표준화된 제조방법의 확립으로 식품의 안전성, 맛품질의 편차 최소화 및 관능상 우수한 품질의 제품을 확보하기 위한 공정개발이 필수적이라 할 수 있다.In order to grow traditional traditional doenjang as a global food, it is necessary to develop a process to secure safety of food, minimization of deviation of taste quality, and securing superior quality products with establishment of standardized manufacturing method.
최근 한식의 세계화를 위해 된장의 우수성을 알리고자 된장의 제조방법의 표준화 및 된장의 영양성분과 기능성 효과에 대한 많은 연구가 진행되고 있다.Recently, many efforts have been made to standardize the preparation method of doenjang and the nutritional components and functional effects of doenjang in order to inform the excellence of doenjang for the globalization of Korean food.
그 연구의 일환으로서 전통 장류에서 우수 균주들을 스크리닝하여 개발하고 있으며, 이러한 우수 균주를 스타터(starter)로 접종하여 전통 장류에서 나타나는 문제점들을 극복하는 제조공법을 개발하고 있다. 그러나, 덩어리 형태의 전통 한식메주의 방식 연구보다는 콩알메주 형태의 개량된장 제조방법에 대한 연구가 거의 대부분이다. 개량된장은 발효 및 숙성기간 단축과 품질관리 측면에서 유리한 면도 있지만, 전통 메주된장에서 발현되는 전통된장의 풍부하고 깊은 구수한 맛을 구현해 내지 못하는 기술적 한계가 존재한다.As a part of this research, we have developed excellent strains from traditional strains, and have developed a manufacturing method to overcome the problems in traditional strains by inoculating these excellent strains with starters. However, most studies on the preparation of modified soybean paste soybean form soybean meal rather than the traditional method of meju soybean meal. Improved soybean paste has advantages in terms of shortening of fermentation and ripening period and quality control, but there are technical limitations that can not achieve abundant and deep savory flavor of traditional miso produced in traditional meju doenjang.
본 발명은 종래 전통 재래식 된장에서 가지고 있던 품질적 문제점들의 해결 및 개량된장이 가질 수 없는 관능상 우수한 맛품질을 가지는 한식 메주된장을 제조하는 기술을 개발하고 제조방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a method of manufacturing a Korean traditional meju doenjang which has a problem of quality problems inherent in conventional traditional doenjang, and which has an excellent taste quality which can not be obtained by the modified soy sauce.
따라서, 본 발명은 전통메주에서 분리한 단백질 분해효소(protease) 활성이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27 및 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 제공하는 것이다.Therefore, the present invention relates to a method for producing Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) amyloliquefaciens ) CJ 3-27 and Aspergillus oryzae CJ KG.
본 발명의 목적은 또한 상기 신규한 균주를 이용한 한식 메주된장의 제조방법을 제공하는 것이다.It is also an object of the present invention to provide a method for preparing Korean meju doenjang using the novel strain.
상기 목적을 달성하기 위하여, 본 발명은 전통메주에서 분리한 단백질 분해효소(protease) 활성이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27 및 분해효소(protease) 활성이 우수한 균주인 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 제공한다.In order to accomplish the above object, the present invention provides a method for producing Bacillus amyloliquefaciens CJ 3-27, a strain having excellent protease activity isolated from a traditional meju, and a strain having excellent protease activity Aspergillus oryzae CJ KG.
본 발명은 또한 대두를 선별 및 세척하고 침지하는 단계; 상기 대두를 증자한 후 냉각시키는 단계; 바실러스 아밀로리쿼페이션스 CJ 3-27을 배양하여 배양액을 제조하는 단계; 상기 냉각 대두에 상기 바실러스 아밀로리쿼페이션스 CJ 3-27의 배양액을 접종한 후 쵸핑하는 단계; 상기 쵸핑된 냉각 대두를 성형하는 단계; 상기 성형된 메주를 겉말림하는 단계; 아스퍼질러스 오리재 CJ KG를 배양하여 종국을 제조하는 단계; 상기 성형된 메주에 상기 종국을 분사 접종한 후 발효하는 단계; 상기 발효된 메주를 염지하여 염수분리하는 단계; 및 염수분리된 된장을 숙성시키는 단계를 포함하는, 관능상 품질이 우수한 한식 메주된장을 제조하는 방법을 제공한다.The present invention also relates to a process for the selective fermentation of soybeans comprising the steps of selecting, washing and soaking soybeans; Growing the soybeans and cooling the soybeans; Culturing Bacillus amyloliquefaciens CJ 3-27 to prepare a culture; Inoculating the cooled soybean with the culture medium of Bacillus amyloliquefaciens CJ 3-27 and chopping it; Molding the chopped cooled soybeans; Exposing the shaped meju; Aspergillus oryzae Culturing CJ KG to produce a final cell; Injecting the final seed into the molded meju, and then fermenting the seed meal; Salting out the fermented meju with saline; And a step of aging the salt-free doenjang, wherein the method comprises the steps of:
본 발명은 종래의 전통 한식된장의 제조에 있어 메주 발효기간 및 숙성기간을 단축시키고, 병원성 미생물에 대한 안전성도 확보하면서 균일한 맛품질을 갖는 한식 메주된장을 만드는데 뛰어난 효과가 있다.The present invention has an excellent effect in shortening the fermentation period and aging period of traditional meju, and securing the safety against pathogenic microorganisms and making a Korean meju doenjang having uniform taste quality in the conventional preparation of Korean soybean paste doenjang.
도 1은 본 발명의 한식 메주된장의 제조를 위한 공정별 다이어그램이다.
도 2는 증자대두의 냉각 여부에 따른 메주 외부의 갈라짐 정도를 나타낸 것이다.
도 3은 발효 과정 중 메주 외부의 갈라짐 정도에 따른 수분 감소량을 나타낸 것이다.
도 4는 각 된장의 세부 맛속성 및 강도에 대한 묘사분석 결과를 나타낸 것이다.FIG. 1 is a process-specific diagram for the preparation of a Korean-style meju doenjang of the present invention.
Fig. 2 shows the degree of cracking of the outer part of the meju according to whether or not the steamed soybean was cooled.
Fig. 3 shows the amount of water decrease according to the degree of cracking of the outer part of the meju during the fermentation process.
FIG. 4 shows a descriptive analysis result of the detailed taste attribute and strength of each doenjang.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 전통메주에서 단백질 분해효소(protease) 활성이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27 및 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 제공한다.The present invention relates to a strain of Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) amyloliquefaciens ) CJ 3-27 and Aspergillus oryzae CJ KG.
구체적으로, 본 발명은 우리나라의 전통메주에서 다양한 균주들을 분리한 다음 그 중에서 단백질 분해효소 활성이 탁월한 바실러스 속(Bacillus spp.) 균주를 분리하였다. 16s rDNA 염기 서열분석(16s rDNA sequencing)을 통하여 분리된 바실러스 속 균주의 동정을 진행하였다. 그 결과는 다음과 같다.Specifically, the present invention separates various strains from Korean traditional meju, and then isolates Bacillus spp., Which has excellent protease activity. 16s rDNA sequencing (16s rDNA sequencing) was performed to identify isolated Bacillus spp. Isolates. the results are as follow.
상기와 같은 16s rDNA 서열분석에 기반한 계통수(phylogenetic tree)에 의하여, 분리된 바실러스 속 균주는 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens)로 동정되었다(서열번호 1). 항균활성이 우수한 이 균주를 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27로 명명하고, 이를 2012년 10월 22일에 한국미생물보존센터에 기탁하였다(수탁번호 KCCM11317P).The isolated Bacillus sp. Strain was identified as Bacillus amyloliquefaciens by a phylogenetic tree based on the 16s rDNA sequence analysis as described above (SEQ ID NO: 1). Bacillus is a strain having excellent antibacterial activity amyl Lowry query Patience (Bacillus amyloliquefaciens ) CJ 3-27, which was deposited on October 22, 2012 with the Korean Society for Microbiological Conservation (Accession No. KCCM11317P).
또한, 본 발명은 우리나라의 전통메주에서 다양한 곰팡이(fungi)들을 분리한 다음 그 중에서 단백질 분해효소(protease) 생산효율이 우수한 아스퍼질러스 속 (Aspergillus sp.) 균주를 분리하였다. 18s rDNA 서열분석(18s rDNA sequencing)을 통하여 분리된 아스퍼질러스 속 균주의 동정을 진행하였다. 그 결과는 다음과 같다.In addition, the present invention separates a variety of fungi from Korean traditional meju, and then isolates Aspergillus sp. Strain having excellent protease production efficiency. 18s rDNA sequencing (18s rDNA sequencing) was performed to identify the isolates of Aspergillus. the results are as follow.
상기와 같은 18s rDNA 염기서열분석에 기반한 계통수에 의하여, 분리된 아스퍼질러스 속 균주는 아스퍼질러스 오리재(Aspergillus oryzae)로 동정되었다(서열번호 2). 단백질 분해효소(protease) 생산효율이 우수한 이 균주를 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG로 명명하고, 이를 2012년 9월 27일에 한국미생물보존센터에 기탁하였다(수탁번호 KCCM11301P).The isolated Aspergillus strain was identified as Aspergillus oryzae (SEQ ID NO: 2) by the phylogenetic tree based on the above 18s rDNA sequencing analysis. High efficiency of protease production This strain Aspergillus oryzae ) CJ KG, which was deposited on September 27, 2012 at the Korean Society for Microbiological Conservation (Accession No. KCCM 11301P).
본 발명은 또한 상기 전통메주에서 분리한 단백질 분해효소(protease) 활성이 우수한 균주인 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27 및 분해효소(protease) 생산효율이 우수한 균주인 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG를 이용한 한식 메주된장의 제조방법을 제공한다.The present invention also relates to a method for producing Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) amyloliquefaciens) and CJ 3-27 Enzyme (protease) of Aspergillus duck material (Aspergillus production efficiency is excellent strain oryzae ) CJ KG.
더욱 구체적으로, 본 발명은 대두를 선별 및 세척하고 침지하는 단계; 상기 대두를 증자한 후 냉각시키는 단계; 바실러스 아밀로리쿼페이션스 CJ 3-27을 배양하여 배양액을 제조하는 단계; 상기 냉각 대두에 상기 바실러스 아밀로리쿼페이션스 CJ 3-27의 배양액을 접종한 후 쵸핑하는 단계; 상기 쵸핑된 냉각 대두를 성형하는 단계; 상기 성형된 메주를 겉말림하는 단계; 아스퍼질러스 오리재 CJ KG를 배양하여 종국을 제조하는 단계; 상기 성형된 메주에 상기 종국을 분사 접종한 후 발효하는 단계; 상기 발효된 메주를 염지하여 염수분리하는 단계; 및 염수분리된 된장을 숙성시키는 단계를 포함하는, 관능상 품질이 우수한 한식 메주된장을 제조하는 방법을 제공한다.More particularly, the present invention relates to a process for the production of soybean milk, comprising the steps of selecting, washing and soaking soybeans; Growing the soybeans and cooling the soybeans; Culturing Bacillus amyloliquefaciens CJ 3-27 to prepare a culture; Inoculating the cooled soybean with the culture medium of Bacillus amyloliquefaciens CJ 3-27 and chopping it; Molding the chopped cooled soybeans; Exposing the shaped meju; Aspergillus oryzae Culturing CJ KG to produce a final cell; Injecting the final seed into the molded meju, and then fermenting the seed meal; Salting out the fermented meju with saline; And a step of aging the salt-free doenjang, wherein the method comprises the steps of:
상기 증자된 대두는 일정 온도 이상으로 냉각시키는 것이 바람직하며, 보다 바람직하게는 50 - 65℃의 온도로 냉각시킨다.The above-mentioned soybean is preferably cooled to a temperature above the predetermined temperature, more preferably to a temperature of 50 to 65 ° C.
상기 냉각 단계는 50℃ 이상에서는 증식하지 못하는 병원성 미생물인 바실러스 세레우스(Bacillus cereus)의 증식 가능성을 차단시킬 뿐만 아니라, 또한 포자 상태의 바실러스 아밀로리쿼페이션스 CJ 3-27 균주의 발아를 촉진시켜 초기균으로 우점화시킴으로써 바실러스 세레우스의 증식을 억제한다. 상기 냉각 단계는 또한 겉말림 공정 중 메주의 외부 갈라짐을 유도한다. 메주의 외부 갈라짐은 발효 단계에서 메주 표층으로부터 메주 내부까지의 공기 유입을 유도함으로써 메주 내부까지 순차적으로 호기성 세균 및 곰팡이의 증식을 가능하게 하고, 이들 균주의 증식으로 인한 효소 분비 작용으로 메주의 효소역가를 상승시켜 메주의 발효기간 및 숙성기간을 단축시킬 수 있다.The cooling step not only inhibits the growth of Bacillus cereus , which is a pathogenic microorganism that can not propagate at 50 DEG C or higher, but also promotes germination of spore-forming Bacillus amyloliquefaciens CJ3-27 strain, And the growth of Bacillus cereus is suppressed by ignition of the bacteria. The cooling step also induces external cracking of the meju during the wrapping process. The external cracking of Meju induces air inflow from the surface of Meju to the interior of Meju, thereby enabling the growth of aerobic bacteria and fungi in succession to the interior of Meju, and the enzymatic activity of Meju, due to the proliferation of these strains, The fermentation period and the fermentation period of meju can be shortened.
상기 바실러스 아밀로리쿼페이션스 CJ 3-27 균주는 포자상태로 전환시켜 배양한 배양액으로 사용하는 것이 바람직하다. 상기 균주의 배양액은 냉각된 증자대두에 대두 원곡 중량대비 0.1~5%를 접종하는 것이 바람직하다.The above-mentioned Bacillus amyloliquefaciens CJ 3-27 strain is preferably used as a culture solution after culturing in the spore state. It is preferable that the culture medium of the strain is inoculated with 0.15% to 5% by weight of soybean crude soybean milk.
상기 세균을 배양하는 배양배지는 간장배지인 것이 바람직하다. 상기 간장배지는 한식간장, 양조간장 또는 혼합간장으로부터 선택된 간장 1~10% 및 글루코스(glucose), 수크로스(sucrose), 갈락토스(glactose) 또는 말토오스(maltose) 로 이루어진 군으로부터 선택된 당원 0.1~10%를 혼합하여 제조될 수 있다.The culture medium for culturing the bacterium is preferably a soy sauce medium. Wherein the soy sauce medium comprises 1 to 10% of liver selected from Korean soy sauce, brewed soy sauce or mixed soy sauce and 0.1 to 10% of a sugar source selected from the group consisting of glucose, sucrose, glactose or maltose, . ≪ / RTI >
본 발명의 바람직한 구현에 있어서, 본 발명은 순수 분리하여 보관한 바실러스 아밀로리쿼페이션스 CJ 3-27 균주를 간장배지(양조간장+글루코스)에 접종하고, 30℃ 내지 42℃의 온도범위에서 포자가 생성될 때까지 20 내지 42시간 배양하여 바실러스 아밀로리쿼페이션스 CJ 3-27 균주의 배양액을 제조하였다.In a preferred embodiment of the present invention, the present invention relates to a method for producing Bacillus amyloliquefaciens CJ 3-27, which is prepared by inoculating a Bacillus amyloliquefaciens CJ 3-27 strain isolated and stored in pure water into a soy sauce medium (brewed soy sauce + glucose) And cultured for 20 to 42 hours until the cells were cultured to produce a culture of Bacillus amyloliquefaciens CJ 3-27.
본 발명에서, 쵸핑(Chopping)은 대두를 작은 크기로 분쇄하는 공정을 의미하며, 그 크기는 특별히 제한되지 않는다.In the present invention, chopping means a process of pulverizing soybeans to a small size, and the size thereof is not particularly limited.
메주의 성형 형태는 직육면체, 정육면체, 원기둥 모양, 도너츠 모양, 둥근 타원형, 공모양 등 덩어리 형태의 입체적인 모양을 모두 포함하는 형태로부터 선택될 수 있다. 바람직하게는, 상기 메주는 2×2cm3 내지 30×30cm3 의 크기를 가지고, 100g 내지 5kg의 중량을 가지는 직육면체일 수 있다.The shape of the meju may be selected from a shape including all three-dimensional shapes such as a rectangular parallelepiped, a cube, a cylinder, a donut shape, a round oval shape, and a ball shape. Preferably, the meju is 2 x 2 cm < 3 > To 30 x 30 cm < 3 > and having a weight of 100 g to 5 kg.
본원에서, 상기 용어 겉말림은 성형된 메주를 건조시키는 것을 의미한다.In the present application, the term outer surface means to dry the molded meju.
상기 겉말림은 5~24 시간 동안 50℃ 내지 65?의 온도에서 열풍건조로 수행되는 것이 바람직하다. 상기 겉말림 공정은 메주 외부의 수분을 단시간에 건조킴으로써 발효기간 중 공기 중의 위해 미생물의 외부 오염 및 증식을 억제하는 효과가 있다.The outer surface is preferably subjected to hot air drying at a temperature of 50 ° C to 65 ° C for 5 to 24 hours. The above-mentioned surface drying process has an effect of inhibiting external contamination and proliferation of harmful microorganisms in the air during the fermentation period by drying moisture outside the Meju in a short time.
상기 아스퍼질러스 오리재 CJ KG의 종국은 대두 원곡중량대비 0.01 내지 1%를 접종하는 것이 바람직하다.The aspergillus oryzae The end of CJ KG is preferably inoculated with 0.01 to 1% by weight of the original soybean curd weight.
발효는 10℃ 내지 45℃의 온도에서 7 내지 30일간 수행하는 것이 바람직하다.The fermentation is preferably carried out at a temperature of from 10 캜 to 45 캜 for 7 to 30 days.
상기 발효 후, 발효된 메주에 18 내지 25% 염농도의 염수를 메주 중량의 1.8 내지 2.5배로 첨가하여 10 내지 50일간 염지하고 염수를 분리하였다.After the fermentation, the fermented meju was added with 1.8 to 2.5 times as much meju weight of salt water having a salt concentration of 18 to 25%, followed by dipping for 10 to 50 days, and the brine was separated.
염수분리된 된장은 최대한 공기와 직접 접촉하는 표면을 최소화하여 실온에서 4 내지 6개월간 숙성시킨다.
Salt-free doenjang is matured at room temperature for 4 to 6 months, minimizing the surface that comes into direct contact with the air.
이하 본 발명의 내용을 실시 예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시한 예로 한정되어지는 것으로 해석되어져서는 아니된다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
[ [ 실시예Example ] ]
실시예Example 1 : 전통메주로부터 균주의 분리 및 동정 1: Isolation and Identification of Strain from Traditional Meju
균주를 분리하기 위하여 경기, 강원, 충남, 충북, 경북, 전남 소재의 전통 식품 제조 업체에서 수거한 전통메주를 시료로 사용하였다.To isolate strains, traditional meju collected from traditional food manufacturers in Gyeonggi, Gangwon, Chungnam, Chungbuk, Kyungpook and Chonnam was used as a sample.
전통 메주를 멸균수에 희석한 다음, 세균은 PCA(Plate counting agar)배지에 도말하여 37℃에서 배양하고, 약 30~50여개의 콜로니가 나타나는 플레이트(plate)를 선택하고, 백금이를 사용하여 3단 분리를 행하여 순수분리하였다. 곰팡이는 PDA(potato dextrose agar)에 도말하여 28℃에서 배양하면서 나타나는 집락을 무균적으로 분리하였다. 세균은 773 균주, 곰팡이는 120 균주 등 총 893 균주를 분리하였다.Traditional meju was diluted in sterilized water, and the bacteria were plated on PCA (plate counting agar) medium, cultured at 37 ° C., plates having about 30 to 50 colonies were selected, Followed by three-step separation and pure separation. The fungi were aseptically separated from the colonies which were cultured at 28 ° C on PDA (potato dextrose agar). 773 strains of bacteria and 120 strains of fungi were isolated.
상기 분리 균주 중에서 단백질 분해효소 활성이 높은 균주를 선별하기 위하여 1% 스킴 밀크(Skim milk)를 함유한 대두 경사 한천배지(Soybean slurry agar)에 접종 후 세균은 37℃에서, 곰팡이는 28℃에서 3일~7일 배양하였다. 그 후 나타나는 클리어 존(Clear zone)의 크기를 측정하여 효소 활성이 높은 균들 증 세균 1종과 곰팡이 1종을 선별하였다. 균주 동정은 순수분리 균주를 대상으로 세균은 16s rDNA 염기 서열분석(16s rDNA sequencing)과 곰팡이는 18s rDNA 염기 서열분석(16s rDNA sequencing)을 통하여 각각 동정을 진행하였다.
In order to screen out strains with high protease activity among the isolates, bacteria were inoculated at 37 ° C in a soybean slurry agar medium containing 1% skim milk, For 7 days. The size of the clear zone that appeared afterwards was measured to select one species of fungus-bacterium with high enzyme activity and one species of fungus. Bacterial isolates were identified by 16s rDNA sequencing (16s rDNA sequencing) and 18s rDNA sequencing (16s rDNA sequencing).
실시예Example 2: 2: 바실러스Bacillus 아밀로리쿼페이션스Amylorium quaternization CJ3CJ3 -27 균주 배양액의 제조-27 Production of Culture Medium
간장(1%~10%)과 글루코스(0.1%~5%)를 혼합한 후, 식용 수산화나트륨으로 pH를 중성으로 보정하고, 120℃에서 15분간 멸균하여 간장배지를 제조하였다. 영양 한천배지(Nutrient agar)에 순수 분리하여 보관해 놓은 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ3-27 균주 콜로니를 1 백금이 취하여 상기 멸균된 간장배지에 접종하였다. 이를 30℃~42℃ 온도 범위에서 포자가 생성될 때까지 20시간 내지 42시간 동안 배양하여 바실러스 아밀로리쿼페이션스 CJ3-27 배양액을 제조하였다. 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ3-27 균주의 배양 시간별 균수 및 포자수 변화결과를 하기 표 1에 나타내었다.After mixing the liver (1% ~ 10%) with glucose (0.1 ~ 5%), the pH was neutralized with edible sodium hydroxide and sterilized at 120 ℃ for 15 min. Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens) ( Bacillus amyloliquefaciens) amyloliquefaciens CJ3-27 strain colony was inoculated on the sterilized soy sauce medium. This was incubated for 20 hours to 42 hours until spores were generated in the temperature range of 30 ° C to 42 ° C to produce Bacillus amyloliquefaciens CJ3-27 culture was prepared. Bacillus Amylori Quapages amyloliquefaciens ) CJ3-27 strain of the present invention is shown in Table 1 below.
(660nmx10)Absorbance
(660 nm x 10)
(cfu/ml)Total number of bacteria
(cfu / ml)
(cfu/ml)Porosity
(cfu / ml)
실시예Example 3 : 3: 아스퍼질러스오리재Aspergillus oryzae CJCJ KGKG 균주 종국의 제조 End-of-life manufacturing
밀기울에 정수를 첨가하여 수분함량을 40%~60% 범위로 가수하고, 121℃에서 15분~30분간 멸균하여 40℃ 이하로 냉각시키고, PDA배지에서 순수배양한 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG 균주를 일 백금이 접종하여, 25℃~40℃ 범위에서 5일에서 10일 정도 정치배양 한 후 포자 생성한 후에 무균상태에서 분쇄하여 종국을 제조하였다.
The water content was added to the bran in a range of 40% to 60%, sterilized at 121 ° C for 15 minutes to 30 minutes, cooled to 40 ° C or lower, and aspergillus ( Aspergillus oryzae ) CJ KG strain was inoculated with one platinum and incubated for 5 to 10 days in the range of 25 ° C to 40 ° C, followed by sporulation, followed by pulverization in an aseptic state.
실시예Example 4 : 한식 메주된장의 제조 4: Manufacture of Korean Meju miso
(1) 대두 선별 및 세척(1) Soybean screening and washing
대두의 이물질을 제거하는 정선단계를 거쳐 대두를 세척하고, 대두 중량의 3배의 물을 가수한 후 침지하였다.The soybeans were washed through a rectifying step to remove foreign substances from the soybeans, and three times as much water as the soybeans was added thereto and then immersed in water.
(2) 대두 증자 및 냉각(2) Soybean growth and cooling
수침한 대두의 물을 빼고 증자한 다음, 송풍기를 이용하여 30분 이내로 50 내지 65℃의 온도로 냉각하였다.
The soaked water of the soaked soybeans was removed, and the mixture was cooled to a temperature of 50 to 65 ° C within 30 minutes using a blower.
(3) 바실러스 아밀롤리쿼파시엔시스 CJ3-27 균주 접종 및 메주 성형(3) Inoculation of Bacillus amyloliquefaciensis CJ3-27 strain and meju molding
상기 냉각된 증자대두에 상기 실시예 2에서 제조된 균주 배양액을 대두 원곡 중량대비 0.1 내지 5%가 되도록 접종 혼합하고 쵸핑하여, 중량 1.2~2kg 직육면체의 형태로 메주를 성형하였다.
The cooled culture broth was inoculated with the culture medium prepared in Example 2 so as to have a concentration of 0.1-5% based on the weight of the soybean raw material, chopped, and meju was formed in the form of a 1.2-2 kg cereal body.
(4) 성형된 메주의 겉말림 및 아스퍼질러스 오리재 CJ KG 균주 접종(4) Inoculation of Molded Meju and Aspergillus oryzae CJ KG Inoculation
상기 성형된 메주를 열풍건조기를 이용하여 50~65℃의 온도에서 10~24시간을 겉말림 하였다. 겉말림한 메주를 건조기에서 꺼내어, 상기 실시예 3에서 제조된 균주 배양액을 대두 원곡 중량대비 0.01 내지 1%가 되도록 접종하였다.
The molded meze was sieved at a temperature of 50 to 65 ° C for 10 to 24 hours using a hot air drier. The above-mentioned meju was taken out from the dryer, and the culture broth prepared in Example 3 was inoculated at 0.01 to 1% of the soybean crude weight.
(5) 메주의 발효, 염지, 숙성(5) fermentation of Meju, dirt, aging
상기 제조된 메주를 10~45℃ 온도에서 약 7~30일간 발효를 진행한 후, 메주 중량의 1.8~2.5배의 18%~25%의 염농도를 갖는 염수를 첨가하고, 10 내지 50일간 염지한 후 염수분리 하였다.The prepared meju was fermented at a temperature of 10 to 45 ° C for about 7 to 30 days and then added with salt water having a salt concentration of 18% to 25% of 1.8 to 2.5 times of the meju weight, followed by dying for 10 to 50 days Followed by brine separation.
염수분리한 후 분리된 된장을 숙성 용기에 담고, 된장 윗쪽에 덧소금과 누름판을 이용하여 공기와 직접 접촉하는 표면을 최소화하여 실온에서 숙성시켰다. 이 때 사용하는 소금은 정제염, 구운소금, 죽염, 암염, 제제염 및 토판염 중 어느 것을 사용하여도 좋다.After separating salt water, the separated doenjang was put into aging container, and the surface which directly contact with air was minimized by using salt and press plate above the doenjang and aged at room temperature. The salt to be used at this time may be any one of a purified salt, roasted salt, bamboo salt, rock salt, decontamination salt and topsoil salt.
실온에서 숙성시키면서 된장의 숙성된 정도(아미노태 질소 함량, mg%)를 측정하고 맛을 보아 품질을 확인하여 숙성을 종료시켰다. 숙성기간에 따른 한식메주된장 아미노태 질소함량(mg%) 변화를 하기 표 2에 나타내었다.The fermented soybean paste was aged at room temperature, and the degree of aging (amino nitrogen content, mg%) was measured. Table 2 shows changes in amino acid nitrogen content (mg%) of Korean meju doenjang during fermentation.
(mg%)Amino nitrogen content
(mg%)
비교예Comparative Example 1 : 전통 재래식 된장의 제조 1: Manufacture of traditional traditional miso
증자대두를 냉각시키는 단계 및 실시예 2와 3에서 제조된 균주를 접종하는 단계를 제외하고는, 실시예 4에 기재된 것과 동일한 방법에 따라 전통 재래식 된장을 제조하였다. 이를 대조구로 사용하였다.
Traditionally traditional doenjangs were prepared according to the same method as described in Example 4 except for cooling the soybeans and inoculating the strains prepared in Examples 2 and 3. This was used as a control.
실시예Example 5: 5: 증자대두Soybean soybeans 냉각여부에Whether it is cooling 따른 메주 외부의 갈라짐 정도 및 수분 감소량 비교 Comparison of Degree of Degradation and Water Reduction in Meju
증자대두를 냉각하는 단계를 거치지 않고 성형한 메주와 증자대두를 송풍기를 이용하여 50~65℃ 범위로 냉각시키고 성형한 메주를 각각 제조하였다. 상기 각각 제조된 메주를 열풍건조기에서 50~65℃에서 10~24 시간 건조시켰다.Meju and soy sauce were cooled to 50 ~ 65 ℃ by using a blower and processed meju was prepared. The meju thus prepared was dried in a hot air drier at 50 to 65 ° C for 10 to 24 hours.
그 결과, 증자대두의 냉각 여부에 따라 메주의 외부 갈라짐 정도에 차이가 발생함을 알 수 있었다. 증자대두 냉각 후 성형한 메주의 경우 냉각 단계를 거치지 않은 메주에 비하여 갈라짐이 현저히 많고, 색상도 좀더 밝은 것을 관찰할 수 있었다. 이를 도 2에 나타내었다.As a result, it was found that there was a difference in the degree of external cracking of Meju depending on whether or not the steamed soybean was cooled. In the case of meju prepared after cooling the soybeans, cracks were more remarkable than those of meju without cooling, and the color was also brighter. This is shown in FIG.
또한, 발효과정 중 증자대두를 냉각시켜 외부 갈라짐을 유도하여 성형한 메주의 수분 감소량이 큰 것을 알 수 있었으며, 그 결과를 도 3에 나타내었다. 발효 과정 중 초기 한식메주 무게의 감소율을 측정한 결과, 증자대두 냉각 후 성형한 한식메주의 수분 감소율이 냉각하지 않고 성형한 대조구에 비해 무게 감소량이 많은 것을 알 수 있었다. 이는 메주 외부의 갈라짐 형성으로 내부 수분의 증발량이 많아졌기 때문에 나타난 결과이다. 메주 외부의 갈라짐 현상은 메주 내부에 공기를 유입시켜 호기적 미생물인 세균과 곰팡이의 증식에 도움을 준다. 또한, 이는 수분을 감소시켜 메주 내부의 수분 구배(water gradient)를 형성하여 외부에서는 낮은 수분함량을 요구하는 곰팡이가 증식을 하게 하고, 수분이 상대적으로 높은 메주 내부에서는 세균과 유산균의 증식을 도모하여 메주 한 덩어리에서 다양한 미생물의 복합발효가 일어나게 해 주는 효과가 있다.
In addition, it was found that the reduced water content of meju formed by inducing external cracking by cooling the sugar bean during fermentation was large, and the result is shown in FIG. As a result of measuring the decrease rate of the weight of the initial meju during the fermentation process, it was found that the water reduction rate of the Korean meju after the cooling of the soybean was not cooled and the weight reduction was larger than that of the control. This result is due to the fact that the amount of evaporation of internal moisture is increased due to crack formation outside the meju. The cracks in the outer part of the meju promote the growth of aerobic microorganisms such as bacteria and fungi. In addition, it decreases the water content to form a water gradient inside the meju, which causes the growth of fungi requiring a low moisture content in the outside, and the propagation of bacteria and lactic acid bacteria in the meju which is relatively high in moisture It has the effect of causing the combined fermentation of various microorganisms in the meju lumps.
실시예Example 6 : 6: 바실러스Bacillus 아밀로리쿼페이션스Amylorium quaternization (( BacillusBacillus amyloliquefaciensamyloliquefaciens )) CJCJ 3-27과 3-27 and 아스퍼질러스Aspergillus 오리재( Duck AspergillusAspergillus oryzaeoryzae )) CJCJ KGKG 균주 접종 여부에 따른 발효 후 품질 비교 Comparison of quality after fermentation according to whether or not strain was inoculated
바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) CJ 3-27과 아스퍼질러스 오리재(Aspergillus oryzae) CJ KG 균주의 접종여부에 따른 발효 후 한식 메주된장의 품질지표 항목인 미생물 및 pH, 단백질 분해효소역가(protease activity), 바이오제닉 아민의 한 성분인 히스타민(Histamin)의 함량을 분석하였으며, 그 결과를 하기 표 3에 나타내었다.Bacillus Amylori Quapages amyloliquefaciens ) CJ 3-27 and Aspergillus oryzae) after fermentation in accordance with the inoculation if the CJ KG strains were analyzed for quality index entry of micro-organisms and pH, the content of the protease activity (protease activity), Bio ingredients of histamine (Histamin of transgenic amine) of Korean Meju paste, The results are shown in Table 3 below.
(cfu/g)Lactobacillus
(cfu / g)
분해효소
역가protein
Lytic enzyme
Potency
세레우스
(cfu/g)Bacillus
Cereus
(cfu / g)
(ppm)Histamine
(ppm)
(비교예 1)Control
(Comparative Example 1)
발효 후의 한식 메주 품질분석 결과, 실시예 4에 따라 제조된 한식메주가 대조구인 비교예 1에 따라 제조된 한식메주에 비하여 pH가 낮게 측정이 되었으며, 이는 유산균의 수와도 상관관계가 있다. 즉, 이는 초기 메주 성형온도가 낮아질수록 유산균의 증식이 유도되는 것으로 분석되었으며, 단백질 분해효소 역가도 대조구인 비교예 1에 비해 2.9배 높게 분석되었다. 이는 실제 메주 내부에 곰팡이 증식이 더 많이 된 것을 관찰할 수 있었으며, 그 영향으로 판단된다.As a result of the analysis of the quality of Korean meju after fermentation, the pH of Korean meju prepared according to Example 4 was lower than that of Korean meju prepared according to Comparative Example 1, which is a control, and this correlation is also correlated with the number of lactic acid bacteria. That is, as the initial meju forming temperature was lowered, the proliferation of lactic acid bacteria was induced, and the protease level was 2.9 times higher than that of
바실러스 세레우스(Bacillus cereus)의 경우는 대조구와 실시예 4의 한식메주가 모두 초기에 50℃ 이상의 높은 온도에서 발효를 시작하여 온도 제어의 영향으로 증식이 일어나지 않았으며, 바이오제닉 아민의 일종인 히스타민을 측정한 결과 대조구보다 실시예 4에 따라 제조된 한식메주가 더 낮게 분석되었다. 한식메주 제조시 적용한 바실러스 아밀로리쿼페이션스( Bacillus amyloliquefaciens) CJ 3-27 균주는 바이오제닉아민 중 특히 히스타민 생성에 관여하는 탈탄산효소 활성이 매우 낮은 균으로 보여진다.In the case of Bacillus cereus , both the control and the Korean Meju of Example 4 started to ferment at an initial temperature higher than 50 ° C., and no proliferation was caused by the temperature control, and histamine, a kind of biogenic amine, The results are as follows. Korean Meju prepared according to Example 4 was lower than that of the control. Applied during manufacture Korean Meju Bacillus amyl Lori query Patience (Bacillus amyloliquefaciens ) CJ 3-27 is a bacterium having a very low decarboxylase activity, particularly in histamine production.
한식 메주된장의 숙성 완료 후 품질 지표인 pH, 및 아미노태 질소 함량(mg%)을 측정하였으며, 그 결과를 하기 표 4에 나타내었다.PH, and amino nitrogen content (mg%) after the fermentation of Korean meju doenjang were measured. The results are shown in Table 4 below.
(cfu/g)Bacillus cereus
(cfu / g)
(mg%)Amino nitrogen content
(mg%)
(비교예 1)Control
(Comparative Example 1)
숙성완료 후 한식 메주된장의 분석결과, 실시예의 한식 메주된장이 메주를 냉각시키지 않고 겉말림 공정을 거쳐 균주를 접종하지 않고 발효한 대조구의 한식 메주된장보다 발효 완료 단계의 메주에서와 같이 pH 가 상대적으로 낮았으며, 바실러스 세레우스도 일관성 있게 적게 나오는 결과를 보였다. 또한, 아미노태 질소의 함량은 단백질 분해효소 역가가 높았던 실시예 4의 한식 메주된장이 대조구에 비해서 약 1.6배 높은 것으로 분석되었다.
As a result of the analysis of Korean beef doenjang after the fermentation, it was found that the pH was relatively higher than that of the fermented meju bean paste in the fermented soybean meal of the control fermented without the strain being inoculated with the fermented soybean paste, , And Bacillus cereus was consistently lower. In addition, the content of amino nitrogen was analyzed to be about 1.6 times higher than that of the control in the case of Example 4 in which the proteinase activity was high.
실험예Experimental Example 1 : 본 발명에 따른 한식 메주된장의 관능 검사 1: Sensory evaluation of Korean-style Meju miso according to the present invention
비교예 1에 따라 제조된 대조구와 실시예 4에 따라 제조된 한식 메주된장의 관능평가를 진행하였다. 대상은 서울 거주 만 25~39세 기혼여성으로 가정 내 식료품 주구입자 총 70명이었으며, 그 결과를 하기 표 5에 나타내었다.The sensory evaluation of the control prepared according to Comparative Example 1 and the doenjang of Korean Meju prepared according to Example 4 were carried out. The subjects were married women aged 25 to 39 who reside in Seoul. The total number of household purchasers was 70, and the results are shown in Table 5 below.
한식메주된장 existing
Korean-style meju miso
한식메주된장 Invention
Korean-style meju miso
그 결과, 본 발명에 따른 한식 메주된장이 전반적인 맛에서 더 높은 선호도를 나타냈다. 특히, 된장의 가장 중요한 맛 속성인 구수함 기호도와 감칠맛 기호도가 높은 것으로 나타났으며(p<0.05), 쓴맛 강도가 약한 경향을 보여(p<0.1), 전반적인 맛 품질에 긍정적으로 작용한 것으로 생각된다. 보다 상세하게는, 실시예 4에 따른 한식 메주된장은 대조구에 비하여 '뒷맛/구수함/짠맛/단맛/감칠맛 기호도'가 좋은 것으로 나타났으며(p<0.05), 특히 구수함 기호도는 3.9 수준으로 매우 높게 평가되었다. 대조구 제품의 경우 시큼한 냄새가 나서 좋지 않다는 응답이 나타났다.As a result, the Korean traditional meju miso according to the present invention showed a higher preference in overall taste. Especially, the most important taste attributes of miso were high (p <0.05), low bitterness (p <0.1), and overall taste quality . More specifically, the soybean paste miso according to Example 4 showed better aftertaste / savory / salty / sweet / savory taste preference than the control (p <0.05) Respectively. In the case of the control product, a sour smell appeared, indicating that it was not good.
오픈 응답에서도 실시예 4에 따른 한식 메주된장은 구수함과 감칠맛이 좋은 것으로 언급되었으며, 집된장 같다는 응답이 높게 나타나(20%이상), 집된장 특유의 맛이 잘 구현된 것으로 분석되었다.In the open response, the Korean traditional meju miso according to Example 4 was mentioned as having good salty taste and good taste, and the response of being domesticated was high (more than 20%).
또한, 각 된장의 세부 맛속성 및 강도를 도출하기 위해 훈련된 전문패널 20명을 대상으로 묘사분석을 진행하였으며, 그 결과를 도 4에 나타내었다.In addition, descriptive analysis was conducted on 20 expert panel trained to derive the detailed taste attribute and strength of each miso. The results are shown in FIG.
두 제품의 관능적 특성 강도를 측정한 결과, '탄 향' 특성을 제외한 나머지 특성에서 제품간 통계적으로 차이가 있는 것으로 나타났다(p<0.05).As a result of measuring the sensory strengths of the two products, there were statistically significant differences among the products except for the 'tan' characteristic (p <0.05).
대조구 제품의 경우는 미소된장 향, 단향 특성과 단맛, 쓴맛, 탄맛, MSG 느끼, 무청삶은 향미, 미소된장 향미와 떫은, 텁텁함, 가루끼 특성, 외관의 갈색 정도, 침전물, 탁한 정도의 특성이 강하였다. 실시예 4에 따른 제품의 경우는 재래된장 향, 간장향, 메주향, 짠향, 신향, 쓴향 특성과 짠맛, 신맛, 감칠맛, 간장 향미, 메주 향미, 재래된장 향미 특성이 강한 것으로 분석되었다.In the case of control products, the characteristics of miso miso, unbalance, sweetness, bitter taste, taste of MSG, taste of boiled boiled rice, boiled rice flavored with miso, smell of bean paste, powdery pungency, brownishness of appearance, sediment, Respectively. In the case of the product according to Example 4, it was analyzed that the characteristics of traditional miso, soy sauce, meju, salted, creped, sorghum, salty, salty, sour, rich, liver flavor, meju flavor and traditional miso flavor were strong.
상기 결과로부터, 신규한 균주 바실러스 아밀롤리쿼파시엔스(Bacillus amyloliquefaciens) CJ 3-27 및 아스퍼질러스 오리재(Aspergillus oryzae ) CJ KG를 접종하고 두 균주가 잘 증식할 수 있는 메주의 물리적 구조 공정 개선 및 발효온도 최적화로 단백질 분해 효소 역가가 개선이 되었으며, 숙성기간 중 아미노태 질소함량 증가됨에 따라 대조구 대비 된장의 가장 중요한 속성인 구수함과 감칠맛이 향상 되었으며 된장 전반의 맛이 향상됨을 알 수 있었다.From the above results, the novel strain Bacillus amyloliquefaciens, CJ 3-27 and Aspergillus oryzae ) CJ KG, and the protease enzyme activity was improved by the optimization of the fermentation temperature and the amino acid nitrogen content during the fermentation period. As a result, It was found that the salty and savory taste, which is an important attribute, was improved and the taste of the whole miso was improved.
<110> CJ Cheiljedang Corporation <120> MANUFACTURING METHOD OF THE KOREA TRADITIONAL MEJU-DEONJANG BY USING A NOVEL STRAINS, BACILLUS AMYLOLIQUEFACIENS CJ 3-27 AND ASPERGILLUS ORYZAE CJ KG <130> PA12-0447 <160> 2 <170> KopatentIn 2.0 <210> 1 <211> 537 <212> DNA <213> Bacillus amyloliquefaciens CJ 3-27 <400> 1 gcgagcccaa cctcccaccc gtgtttactg taccttagtt gcttcggcgg gcccgccatt 60 catggccgcc gggggctctc agccccgggc ccgcgcccgc cggagacacc acgaactctg 120 tctgatctag tgaagtctga gttgattgta tcgcaatcag ttaaaacttt caacaatgga 180 tctcttggtt ccggcatcga tgaagaacgc agcgaaatgc gataactagt gtgaattgca 240 gaattccgtg aatcatcgag tctttgaacg cacattgcgc cccctggtat tccggggggc 300 atgcctgtcc gagcgtcatt gctgcccatc aagcacggct tgtgtgttgg gtcgtcgtcc 360 cctctccggg ggggacgggc cccaaaggca gcggcggcac cgcgtccgat cctcgagcgt 420 atggggcttt gtcacccgct ctgtaggccc ggccggcgct tgccgaacgc aaatcaatct 480 ttttccaggt tgacctcgga tcaggtaggg atacccgctg aacttaagca tatcaaa 537 <210> 2 <211> 537 <212> DNA <213> Aspergillus Oryzae CJ KG <400> 2 gcgagcccaa cctcccaccc gtgtttactg taccttagtt gcttcggcgg gcccgccatt 60 catggccgcc gggggctctc agccccgggc ccgcgcccgc cggagacacc acgaactctg 120 tctgatctag tgaagtctga gttgattgta tcgcaatcag ttaaaacttt caacaatgga 180 tctcttggtt ccggcatcga tgaagaacgc agcgaaatgc gataactagt gtgaattgca 240 gaattccgtg aatcatcgag tctttgaacg cacattgcgc cccctggtat tccggggggc 300 atgcctgtcc gagcgtcatt gctgcccatc aagcacggct tgtgtgttgg gtcgtcgtcc 360 cctctccggg ggggacgggc cccaaaggca gcggcggcac cgcgtccgat cctcgagcgt 420 atggggcttt gtcacccgct ctgtaggccc ggccggcgct tgccgaacgc aaatcaatct 480 ttttccaggt tgacctcgga tcaggtaggg atacccgctg aacttaagca tatcaaa 537 <110> CJ Cheiljedang Corporation <120> MANUFACTURING METHOD OF THE KOREA TRADITIONAL MEJU-DEONJANG BY USING A NOVEL STRAINS, BACILLUS AMYLOLIQUEFACIENS CJ 3-27 AND ASPERGILLUS ORYZAE CJ KG <130> PA12-0447 <160> 2 <170> Kopatentin 2.0 <210> 1 <211> 537 <212> DNA <213> Bacillus amyloliquefaciens CJ 3-27 <400> 1 gcgagcccaa cctcccaccc gtgtttactg taccttagtt gcttcggcgg gcccgccatt 60 catggccgcc gggggctctc agccccgggc ccgcgcccgc cggagacacc acgaactctg 120 tctgatctag tgaagtctga gttgattgta tcgcaatcag ttaaaacttt caacaatgga 180 tctcttggtt ccggcatcga tgaagaacgc agcgaaatgc gataactagt gtgaattgca 240 gaattccgtg aatcatcgag tctttgaacg cacattgcgc cccctggtat tccggggggc 300 atgcctgtcc gagcgtcatt gctgcccatc aagcacggct tgtgtgttgg gtcgtcgtcc 360 cctctccggg ggggacgggc cccaaaggca gcggcggcac cgcgtccgat cctcgagcgt 420 atggggcttt gtcacccgct ctgtaggccc ggccggcgct tgccgaacgc aaatcaatct 480 ttttccaggt tgacctcgga tcaggtaggg atacccgctg aacttaagca tatcaaa 537 <210> 2 <211> 537 <212> DNA <213> Aspergillus Oryzae CJ KG <400> 2 gcgagcccaa cctcccaccc gtgtttactg taccttagtt gcttcggcgg gcccgccatt 60 catggccgcc gggggctctc agccccgggc ccgcgcccgc cggagacacc acgaactctg 120 tctgatctag tgaagtctga gttgattgta tcgcaatcag ttaaaacttt caacaatgga 180 tctcttggtt ccggcatcga tgaagaacgc agcgaaatgc gataactagt gtgaattgca 240 gaattccgtg aatcatcgag tctttgaacg cacattgcgc cccctggtat tccggggggc 300 atgcctgtcc gagcgtcatt gctgcccatc aagcacggct tgtgtgttgg gtcgtcgtcc 360 cctctccggg ggggacgggc cccaaaggca gcggcggcac cgcgtccgat cctcgagcgt 420 atggggcttt gtcacccgct ctgtaggccc ggccggcgct tgccgaacgc aaatcaatct 480 ttttccaggt tgacctcgga tcaggtaggg atacccgctg aacttaagca tatcaaa 537
Claims (12)
상기 대두를 증자한 후 50℃ 내지 65℃의 온도에서 냉각시키는 단계;
바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens)를 배양하여 배양액을 제조하는 단계;
상기 냉각대두에 상기 균주 배양액을 접종한 후 쵸핑하는 단계;
상기 쵸핑된 냉각대두를 성형하는 단계;
상기 성형된 메주를 겉말림하는 단계;
아스퍼질러스 오리재(Aspergillus oryzae)를 배양하여 종국을 제조하는 단계;
상기 성형된 메주에 상기 종국을 분사 접종한 후 발효하는 단계;
상기 발효된 메주를 염지하여 염수분리하는 단계; 및
염수분리된 된장을 숙성시키는 단계
를 포함하는 한식메주된장을 제조하는 방법.Selecting, washing and soaking soybeans;
Heating the soybeans, and then cooling the soybeans at a temperature of from 50 캜 to 65 캜;
Culturing Bacillus amyloliquefaciens to prepare a culture solution;
Inoculating and then chopping the culture broth in the cooled soybean;
Molding the chopped cooled soybeans;
Exposing the shaped meju;
Culturing the Aspergillus oryzae to produce a final product;
Injecting the final seed into the molded meju, and then fermenting the seed meal;
Salting out the fermented meju with saline; And
The step of aging the salt-free doenjang
≪ / RTI >
상기 바실러스 아밀로리쿼페이션스 균주 배양액은 대두 원곡중량대비 0.1-5%가 되도록 접종하는 것을 특징으로 하는 한식메주된장을 제조하는 방법.The method of claim 3,
Wherein the culture medium of the Bacillus amyloliquefaciens strain is inoculated in an amount of 0.1-5% based on the weight of the soybean raw material.
상기 겉말림하는 단계는 50℃ 내지 65℃의 온도에서 5 내지 24시간 동안 수행되는 것을 특징으로 하는 한식메주된장을 제조하는 방법.The method of claim 3,
Wherein the topping step is carried out at a temperature of 50 ° C to 65 ° C for 5 to 24 hours.
상기 아스퍼질러스 오리재 균주의 종국은 대두 원곡중량대비 0.01-5%가 되도록 분사 접종하는 것을 특징으로 하는 한식메주된장을 제조하는 방법.The method of claim 3,
Wherein the end of the Aspergillus oryzae strain is spray-inoculated so as to be 0.01-5% of the weight of the soybean raw material.
상기 발효는 10℃ 내지 45℃의 온도 범위에서 3 내지 30일간 수행되는 것을 특징으로 하는 한식메주된장을 제조하는 방법.
The method of claim 3,
Wherein the fermentation is performed for 3 to 30 days at a temperature ranging from 10 캜 to 45 캜.
상기 염지는 상기 발효된 메주에 18%-25%의 염농도를 갖는 염수를 메주 중량의 1.8-2.5배로 첨가하고 10 내지 50일간 침지함으로써 수행되는 것을 특징으로 하는 한식메주된장을 제조하는 방법. The method of claim 3,
Wherein the salt is added to the fermented meju by adding salt water having a salt concentration of 18% -25% at a ratio of 1.8-2.5 times of the meju weight and immersing the fermented meju for 10-50 days.
상기 바실러스 아밀로리쿼페이션스는 바실러스 아밀로리쿼페이션스(Bacillus amyloliquefaciens) KCCM11317P 인 것인 방법.
The method of claim 3,
The Bacillus amyloliquefaciens may be Bacillus amyloliquefaciens KCCM11317P .
상기 아스퍼질러스 오리재는 아스퍼질러스 오리재(Aspergillus oryzae) KCCM11301P 인 것인 방법.
The method of claim 3,
The Aspergillus oryzae aspergillus oryzae KCCM 11301P .
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120122711A KR101518106B1 (en) | 2012-10-31 | 2012-10-31 | Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg |
PCT/KR2013/009805 WO2014069922A1 (en) | 2012-10-31 | 2013-10-31 | Method for preparing korean fermented soybean paste using novel strains of bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg |
CN201380040815.6A CN104508119B (en) | 2012-10-31 | 2013-10-31 | Utilize the manufacture method of new strains bacillus amyloliquefaciens CJ 3 27 and aspergillus oryzae CJ KG Korean style sauce song salty sauce |
JP2015526479A JP5944585B2 (en) | 2012-10-31 | 2013-10-31 | Method for producing Korean-style miso tama miso using Bacillus amyloliquefaciens CJ3-27 and Aspergillus oryzae CJKG which are novel strains |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120122711A KR101518106B1 (en) | 2012-10-31 | 2012-10-31 | Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20140057436A KR20140057436A (en) | 2014-05-13 |
KR101518106B1 true KR101518106B1 (en) | 2015-05-07 |
Family
ID=50627735
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020120122711A KR101518106B1 (en) | 2012-10-31 | 2012-10-31 | Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP5944585B2 (en) |
KR (1) | KR101518106B1 (en) |
CN (1) | CN104508119B (en) |
WO (1) | WO2014069922A1 (en) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105639590B (en) * | 2015-12-29 | 2019-03-01 | 江南大学 | A kind of application method of bacillus amyloliquefaciens in soy sauce brewing |
KR101923163B1 (en) | 2015-08-31 | 2018-11-29 | 씨제이제일제당 (주) | Manufacturing method of the Soybeans Doenjang and Soybeans Doenjang thereof |
KR101745784B1 (en) | 2015-09-03 | 2017-06-20 | 씨제이제일제당 (주) | Novel Bacillus amyloliquefaciens CJ 14-6 isolated from the Korean traditional meju and manufacturing method of soybean Koji using this fungi and soybean Koji manufactured therefrom |
KR101766965B1 (en) * | 2015-09-03 | 2017-08-09 | 씨제이제일제당 (주) | Method of rice hot pepper paste and rice hot pepper paste manufactured therefrom |
US11571012B2 (en) | 2015-10-26 | 2023-02-07 | CJ Wellcare Corporation | Strain derived from traditional fermented food and having excellent enzyme productivity, and method for preparing fermented cereal enzyme food by using same |
KR101867952B1 (en) * | 2016-11-11 | 2018-06-15 | 대한민국 | Bacillus amyloliquefaciens HJ5-2 oligotrophic strain with anti Bacillus cereus activity and reduction of biogenic amine and compositions thereof |
KR101926183B1 (en) | 2017-04-21 | 2019-02-26 | 서울대학교 산학협력단 | Safe starter for the production of soybean fermented food and soybean fermented food therefrom |
KR102092851B1 (en) * | 2017-08-31 | 2020-03-24 | 씨제이제일제당 주식회사 | A Novel Bacillus amyloliquefaciens Bacterium strain and Method for Producing Fermented Soy Products using the Same |
WO2019045493A1 (en) * | 2017-08-31 | 2019-03-07 | Cj Cheiljedang Corporation | Novel bacillus amyloliquefaciens strain and method for preparing fermented soy product using the same |
KR102251447B1 (en) * | 2018-11-30 | 2021-05-14 | 대한민국(농촌진흥청장) | Manufacturing method of Meju and Gochujang using red bean |
CN111406896A (en) * | 2020-04-30 | 2020-07-14 | 四川大学 | Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function |
CN111909880B (en) * | 2020-08-27 | 2022-03-29 | 农业农村部规划设计研究院 | Bacillus amyloliquefaciens capable of producing protease in high yield and application thereof |
KR102242535B1 (en) * | 2020-11-27 | 2021-04-19 | 재단법인 발효미생물산업진흥원 | Properties of Bacillus amyloliquefaciens SRCM104466 and Aspergillus oryzae SRCM102487 for producing low-salted flavouring soybean paste |
CN114921367B (en) * | 2022-05-10 | 2023-06-30 | 广东省农业科学院蚕业与农产品加工研究所 | Siamese bacillus for degrading biogenic amine and application thereof |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1165186A (en) * | 1996-03-18 | 1997-11-19 | 第一制糖株式会社 | Industrially mass producible meju |
KR100267185B1 (en) * | 1998-02-18 | 2000-10-16 | 변재형 | Protease producing aspergillus oryzae pf |
KR100401811B1 (en) * | 2000-12-15 | 2003-10-17 | 대상 주식회사 | Manufacturing method of fermented soybean paste |
KR100534660B1 (en) * | 2003-12-30 | 2005-12-08 | 주식회사 해찬들 | Manufacturing Method for High Production of peptidase from Maeju and Soysauce |
KR100738648B1 (en) * | 2005-12-30 | 2007-07-11 | 씨제이 주식회사 | Manufacturing Method of Doenjang by Protease and its processed products |
US20080044501A1 (en) * | 2006-08-16 | 2008-02-21 | Genebiotech Co. Ltd. | Fermented soybean products and methods of producing them |
KR101219572B1 (en) * | 2009-12-31 | 2013-01-11 | 대한민국 | Bacillus amyloliquefaciens B4-4 oligotrophic strain having enzymatic and antibiotic activities |
KR101254057B1 (en) * | 2011-01-12 | 2013-04-12 | 최청 | A method of fermented soybean paste using Aspergillys sp. , and Bacillus sp. and the product thereby |
KR101257039B1 (en) * | 2011-03-30 | 2013-04-19 | 원광대학교산학협력단 | Methods for manufacturing the fermented soybeans containing Aspergillus oryzae, Asp. sojae and Bacillus natto, B. subtilis and processing method the fermented soybeans using thereof |
-
2012
- 2012-10-31 KR KR1020120122711A patent/KR101518106B1/en active IP Right Grant
-
2013
- 2013-10-31 JP JP2015526479A patent/JP5944585B2/en active Active
- 2013-10-31 WO PCT/KR2013/009805 patent/WO2014069922A1/en active Application Filing
- 2013-10-31 CN CN201380040815.6A patent/CN104508119B/en active Active
Non-Patent Citations (2)
Title |
---|
Kor. J. Appl. Microbiol. Bioeng., Vol.11, pp.67-74(1983.)* |
Korean J. Food Preserv., Vol.18, pp.397-406(2011.) |
Also Published As
Publication number | Publication date |
---|---|
JP5944585B2 (en) | 2016-07-05 |
KR20140057436A (en) | 2014-05-13 |
CN104508119B (en) | 2018-01-26 |
JP2015524277A (en) | 2015-08-24 |
WO2014069922A1 (en) | 2014-05-08 |
WO2014069922A8 (en) | 2015-02-12 |
CN104508119A (en) | 2015-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101518106B1 (en) | Manufacturing method of the korea traditional meju-deonjang by using a novel strains, bacillus amyloliquefaciens cj 3-27 and aspergillus oryzae cj kg | |
EP1428440B1 (en) | Seasoning and the process of producing it | |
KR101507658B1 (en) | Method for producing hot pepper paste and the hot pepper paste prepared therefrom | |
KR101766965B1 (en) | Method of rice hot pepper paste and rice hot pepper paste manufactured therefrom | |
KR101455473B1 (en) | Novel Aspergillus oryzae CJ KY isolated from the Korean traditional meju and the manufacturing method of doenjang using this fungi and the doenjang from manufactured thereof | |
US20090258110A1 (en) | Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same | |
KR100815255B1 (en) | Beans paste containing lactobacillus fermentum js and manufacturing method thereof | |
KR102353394B1 (en) | Methods for preparing oat doenjang using a novel Bacillus subtilis TSD | |
KR101302463B1 (en) | A method of preparing soy sauce using a novel microorganism | |
KR101228552B1 (en) | Food material comprising garlic and manufacturing method thereof | |
KR101921795B1 (en) | Manufacturing method of brick-shaped fermented soybean lump by fermentation human microbiome and Aspergillus oryzae | |
KR102240109B1 (en) | A Novel Bacillus subtilis TSD and methods for preparing Doenjang using the same | |
KR100470735B1 (en) | A novel fermented soybeans preparated by three steps fermentation using bacteria and method of preparation thereof | |
KR101264007B1 (en) | Red pepper paste containing lactic acid bacteria and using soybean protein and red pepper powder as main raw material, and process for preparing the same | |
KR101386867B1 (en) | Method for preparing Korean soybean paste with low salt and Korean soybean paste prepared by the same | |
KR101041019B1 (en) | Manufacturing Method for Soybean Paste | |
KR20160063628A (en) | The producing method for high quality coffee of rich taste and smell by fermentation using composite microorganism | |
KR100607159B1 (en) | Microorganisms for producing pepper paste | |
KR100607157B1 (en) | Method for producing pepper paste and pepper paste prepared therefrom | |
KR100429612B1 (en) | Manufacturing method of traditional soy's seed culture using aspergillus oryzae | |
KR100607158B1 (en) | Microorgamisms for producing pepper paste | |
Gayathry et al. | Development of tempeh a value added product from soyabeans and other underutilised cereals/millets using Rhizophus Oryzae PGJ-1 | |
KR20240042287A (en) | Fermented grains containing GABA, method of manufacturing the same and food composition comprising the same | |
KR20120129722A (en) | Bacillus subtilis separated from soy sauce and a korean sauce prepared by using the same | |
KR20170084788A (en) | Method for preparing a soybean paste by using of mixed microbial culture fluid |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
E601 | Decision to refuse application | ||
X091 | Application refused [patent] | ||
AMND | Amendment | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
X701 | Decision to grant (after re-examination) | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20180226 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20190225 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20200225 Year of fee payment: 6 |