KR102225000B1 - Process for Preparing Soy Protein Powder Using Aspergillus oryzae - Google Patents

Abstract

The present invention provides a method for manufacturing soy protein powder using Aspergillus oryzae, which comprises the following steps: (a) removing fat of soybeans to prepare skimmed beans; (b) steaming the skimmed beans of the step (a) to prepare steamed beans; (c) inoculating the steamed soybeans of the step (b) with Aspergillus oryzae to prepare soybeans inoculated with Aspergillus oryzae; (d) preparing fermented soybeans by fermenting the soybeans inoculated with Aspergillus oryzae of the step (c); (e) drying the fermented soybean of the step (d) to manufacture dried soybean; and (f) pulverizing the dried soybean of the step (e) to manufacture soy protein powder. According to the present invention, the manufactured protein powder provides advantages of having an excellent protein absorption rate, rich content of 18 essential amino acids, rich content of three types of bacteria-generated and grown branched chain amino acids (BCAA), and significantly rich content of proteases and carbohydrases.

Description

Process for Preparing Soy Protein Powder Using Aspergillus oryzae}

The present invention relates to a method for producing a soy protein powder using Hwangguk bacterium, and more particularly, to a step of preparing skim soybeans, inoculating a specific Aspergillus oryzae strain to the skim soybeans to proceed with a fermentation process, and drying the same It relates to a method for producing a soy protein powder using Hwangguk bacteria, including the step of pulverizing.

Soybean (Glycine max L.) protein is a representative plant protein that supplies most of the proteins used by humans. It is relatively inexpensive compared to animal proteins and provides high-quality proteins and essential amino acids to enhance immunity, antithrombosis, and It is widely known to be effective in lowering blood pressure, promoting calcium absorption, and anti-cholesterol.

In particular, soy protein has high solubility when ingested in the form of low-molecularized peptide rather than ingested as it is, and does not generate precipitates due to acid alkali, low viscosity in solution, rapid absorption rate in the human body, and possibility of causing allergies. Due to its low level, it is used for health food, hospital food, baby food, and cosmetic materials.

In particular, low-molecular peptides with a size of 1,000 Da or more are released by binding with bile acids and cholesterol in the small intestine, so they have a greater effect on lowering serum cholesterol levels and physiologically active effects such as anti-tumor, anti-hypertension, and immunity compared to when ingested in protein form. Is known.

In general, low-molecularized soy protein is hydrolyzed with a strong acid or strong alkali, or a soy protein is reduced to a low molecular weight using a degrading enzyme and then extracted and used. However, in the method of reducing molecular weight using strong acids or strong alkalis, proteins are coagulated during high-temperature treatment for a long time, resulting in deterioration of the physicochemical quality characteristics due to protein denaturation and a decrease in production yield.

The method using enzymes takes a long time to process, and the activity of the enzyme varies depending on the combination of enzymes, reaction conditions (soy protein input amount, temperature, pH, etc.), protein components and pretreatment conditions, and a strong bitter taste that occurs during enzyme decomposition. In the process of selective extraction using activated carbon or alcohol to remove (bitterness), chromatographic removal using several different matrices, etc., useful peptides are removed together or the production yield is reduced, It contains various problems such as necessity and high cost. Therefore, there is a need to develop a method for safely reducing the molecular weight of soybean protein without changing the useful components.

On the other hand, doenjang and soy sauce, which are Korean soy sauce foods, are foods that our ancestors have consumed for hundreds of years and have no special side effects, and contain various beneficial physiologically active substances that cause antioxidant effects, thrombolytic effects, and blood pressure lowering effects. It is known to be. Currently, the industrial production of paste in Korea is mostly mass production of improved paste using Aspergillus oris.

Related prior art is Patent Registration No. 10-1284580 "A method for producing yeast and fermented wine using the yeast by inoculating Aspergillus orris as a strain in red beans", No. 10-1056546 "Korean tradition using bean almeju. It is known to have a flavored paste and a method for producing the same" and Patent No. 10-0597953 "a method for producing a paste with improved off-flavor and flavor".

The prior art relates to improved soy sauce produced using the existing Aspergillus orise strain, but a situation in which protein foods using the soybean and Aspergillus oryze strain are not disclosed.

Throughout this specification, a number of papers and patent documents are referenced and citations are indicated. The disclosure contents of the cited papers and patent documents are incorporated by reference in this specification as a whole, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly described.

The inventors of the present invention have made intensive research efforts to develop a protein food using soy that has excellent protein absorption, rich in 18 essential amino acids, and rich in 3 types of mycobacterial amino acids (BCAA). As a result, when the skim soybeans are inoculated with a specific Aspergillus oleracea strain to proceed with the fermentation process, and then dried and powdered, the protein absorption rate is excellent, the content of 18 essential amino acids is abundant, and 3 kinds of fungal growth are produced. The present invention was completed by discovering that the content of amino acids (BCAA) is rich, as well as the content of protease and carbohydrate degrading enzymes are significantly high.

Accordingly, an object of the present invention is to provide a method for producing a soy protein powder using Hwangguk.

In addition, another object of the present invention is to provide a soy protein powder prepared using the above manufacturing method.

Other objects and advantages of the present invention will become more apparent by the following detailed description, claims and drawings.

The present invention provides a method for producing a protein powder.

The inventors of the present invention have made intensive research efforts to develop a protein food using soy that has excellent protein absorption, rich in 18 essential amino acids, and rich in 3 types of mycobacterial amino acids (BCAA). As a result, when the skim soybeans are inoculated with a specific Aspergillus oryzae strain and then fermented, dried and powdered, the absorption rate of protein is excellent, the content of 18 essential amino acids is abundant, and 3 kinds of fungal growth are produced. It was confirmed that the content of amino acid (BCAA) was abundant, as well as the content of proteolytic enzyme and carbohydrate-degrading enzyme was remarkably high.

According to one aspect of the present invention, the present invention provides a method for producing a soy protein powder using H. guk bacterium comprising the following steps: (a) preparing skim soybeans by removing fat from soybeans; (b) preparing steamed beans by steaming the skim beans of step (a); (c) inoculating the steamed beans of step (b) with Hwangguk-gyun ( Aspergillus oryzae ) to prepare soybeans inoculated with Hwang-guk-gyun; (d) fermenting the beans inoculated with Hwangguk bacteria in step (c) to prepare fermented soybeans; (e) drying the fermented beans of step (d) to prepare dried beans; And (f) pulverizing the dried beans of step (e) to prepare a soy protein powder.

The term “Hwangguk-gyun” used in the present specification is a representative bacteria of yeast fungus, and may mean a fungus for producing yeast used in the production of sake, soybean paste, and soy sauce.

The term “degreasing” as used herein may mean a state in which all or part of fat contained in an object is discharged.

The term “steaming” used herein may mean any method of heating using steam.

The term "branched-chain amino acid" used herein may mean valine, leucine, and isoleucine among essential amino acids.

The term “carbohydrate degrading enzyme” used herein may mean any enzyme that decomposes polysaccharides into smaller polysaccharides or polysaccharides.

The term “proteolytic enzyme” as used herein may refer to any enzyme that directly acts on a protein to hydrolyze a peptide bond to form an amino acid or a peptide mixture.

According to a preferred embodiment of the present invention, the beans of the step (a) of the present invention may be preferably washed and dried beans.

According to a preferred embodiment of the present invention, the beans of the step (a) of the present invention may be preferably selected from the group comprising soybeans, seoritae, lentils, peas, kidney beans, mung beans, and mixtures thereof, more preferably It may be selected from the group including soybeans, seoritae, lentils, and mixtures thereof, more preferably soybeans or seoritae, and most preferably soybeans.

The use of soybeans as the most preferred soybean in the present invention is a very important composition. This is because, as a result of a number of experiments, when protein powder was prepared by inoculating Hwangguk bacteria on soybeans, the content of essential amino acids was significantly higher than when protein powder was prepared using other soybeans such as Seoritae.

According to a preferred embodiment of the present invention, the skim beans of the step (a) of the present invention may preferably be soybeans from which fat has been removed by pressing.

In the present invention, it is a very important composition to prepare a protein powder using skim soybeans. This is because the protein powder produced by inoculating Hwangguk bacteria into soybeans that has undergone a degreasing process and undergoing a fermentation process has a low protein absorption rate compared to the protein powder produced by inoculating Hwangguk bacteria into soybeans that have not undergone the degreasing process and proceeding with the fermentation process. This is because the protein content of molecular weight and the content of 18 essential amino acids were remarkably high.

In the present invention, it is a very important configuration to degrease the beans using the compression method. Because, when the soybean is degreased using the compression method, the 3 kinds of mycobacterial amino acid (BCAA) content, the proteolytic enzyme content, and the carbohydrate degrading enzyme content contained in the finished protein powder are compared with the case of degreasing using the chemical method. This is because this was remarkably high.

According to a preferred embodiment of the present invention, the temperature condition during the steaming is preferably 80-150 degrees Celsius, more preferably 100-130 degrees Celsius, and most preferably 105-115 degrees Celsius.

According to a preferred embodiment of the present invention, the treatment time during the steaming may be preferably 1-120 minutes, more preferably 10-60 minutes, and most preferably 20-40 minutes.

According to a preferred embodiment of the present invention, the Hwanggukbacterium of the step (c) of the present invention may preferably be Aspergillus oryzae (KACC 93210P).

In the present invention, it is a very important configuration that the Hwangguk-gyun is Aspergillus oryzae (KACC 93210P). Because, according to the results of a number of experiments, when Aspergillus oryzae (KACC 93210P) is used as a H. bacterium, the absorption rate of protein is excellent compared to the case of using a general H. ) This is because the content was rich, as well as the content of proteolytic enzymes and carbohydrate-degrading enzymes was remarkably high.

According to a preferred embodiment of the present invention, fermentation conditions during fermentation in step (d) of the present invention may be as follows: (a) temperature: 34-39 degrees Celsius; (b) Humidity: 55-65%; And (c) time: 40-60 hours.

In the present invention, it is very important to perform the fermentation process at a temperature of 36-39 degrees Celsius. Because, as a result of a number of experiments, if the fermentation process is carried out at a temperature of less than 34 degrees Celsius or the fermentation process is carried out at a temperature exceeding 39 degrees, the absorption rate of protein, the content of 18 essential amino acids, and 3 kinds of mycobacterial amino acids (BCAA) This is because it was found to decrease by about 50-70% in the content, proteinase content and carbohydrate content.

According to a preferred embodiment of the present invention, the drying temperature during drying in the step (e) of the present invention may preferably be 40-60 degrees Celsius.

According to a preferred embodiment of the present invention, the drying time during drying in the step (e) of the present invention may preferably be 30-60 hours.

According to a preferred embodiment of the present invention, the content of 18 essential/non-essential amino acids contained in the finished soy protein powder of the present invention may preferably be 1000-2000 mg/100g.

According to a preferred embodiment of the present invention, the content of branched chain amino acids (BCAA) contained in the finished soy protein powder of the present invention may preferably be as follows: (a) valine: 30-40 mg/100g; (b) Isoleucine: 15-25 mg/100g; And (c) leucine: 50-80 mg/100g.

According to a preferred embodiment of the present invention, the content of a low molecular weight protein having a molecular weight of 15 kDa or less among the proteins contained in the finished soy protein powder of the present invention may preferably be 25-35%.

According to a preferred embodiment of the present invention, the content of the degrading enzyme contained in the finished soy protein powder of the present invention may preferably be as follows: (a) carbohydrate degrading enzyme: 10,000-15,000 unit/g; And (b) protease: 1,000-3,000 unit/g.

According to another aspect of the present invention, the present invention provides a soy protein powder using Hwangguk bacterium prepared by the above method.

In the present specification, details related to the soybean protein powder using Hwangguk-gyun are omitted in order to prevent the present specification from becoming excessively complicated due to the common relationship with the method for preparing the soy-protein powder using Hwangguk-gyun.

The features and advantages of the present invention are summarized as follows:

The present invention provides a method for producing a soy protein powder using Hwangguk bacterium comprising the following steps: (a) preparing skim soybeans by removing fat from soybeans; (b) preparing steamed beans by steaming the skim beans of step (a); (c) inoculating the steamed beans of step (b) with Hwangguk-gyun ( Aspergillus oryzae ) to prepare soybeans inoculated with Hwang-guk-gyun; (d) fermenting the beans inoculated with Hwangguk bacteria in step (c) to prepare fermented soybeans; (e) drying the fermented beans of step (d) to prepare dried beans; And (f) pulverizing the dried beans of step (e) to prepare a soy protein powder.

The protein powder prepared by the method of the present invention has excellent protein absorption, rich in 18 essential amino acids, and rich in 3 kinds of mycobacterial amino acids (BCAA), as well as the content of proteolytic enzymes and carbohydrate-degrading enzymes. It offers a remarkably high advantage.

1 shows the ratio of a low molecular weight protein having a molecular weight of 15 kDa or less in soy protein powder using Hwangguk bacteria prepared by the method of the present invention.
Figure 2 shows the content of 18 kinds of essential / non-essential amino acids contained in the soy protein powder using Hwangguk bacterium prepared by the method of the present invention.
Figure 3 shows the BCAA content contained in the soy protein powder using Hwangguk bacteria prepared by the method of the present invention.
Figure 4 shows the content of carbohydrate degrading enzyme and protease contained in soy protein powder using Hwangguk bacteria prepared by the method of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and that the scope of the present invention is not limited by these examples according to the gist of the present invention for those of ordinary skill in the art to which the present invention pertains. It will be self-evident.

Example

Throughout this specification, “%” used to indicate the concentration of a specific substance is (weight/weight)% for solids/solids, (weight/volume)% for solids/liquids, and Liquid/liquid is (vol/vol) %.

Preparation Example: Preparation of soy protein powder using Hwangguk bacteria

Preparation Example 1: Preparation of soy protein powder using Example Hwangkuk bacterium

The soybeans were washed and dried, and then compressed to remove oil (fat) to prepare compressed degreased soybeans. The prepared compressed degreased soybeans were steamed for 30 minutes with steam at 100-110 degrees Celsius. After cooling the temperature of the steamed compressed skim soybeans to 50 degrees Celsius or less, the powder of Hwangguk-gyun (KACC 93210P) was mixed with 1-2% by weight based on the weight of the compressed skim soybeans. After laying a cotton cloth on a tray and stacking compressed degreasing soybeans containing Hwangguk bacteria to a height of 4-5 cm, cover the cotton cloth on top, put it in a thermo-hygrostat, and ferment it for 45-50 hours in an environment with a temperature of 36-39 degrees Celsius and a humidity of 55-65%. Proceeded. After fermentation, the cotton cloth cover was removed and dried for 40-48 hours at a temperature of 45 degrees Celsius in a hot air dryer. After drying, it was pulverized into powder to prepare the protein powder of the example.

Preparation Example 2: Comparative Example Preparation of soy protein powder using Hwangguk bacteria

Comparative Example The protein powder was prepared by a method similar to the method for producing the protein powder of Preparation Example 1 described above, but was prepared by changing some conditions. Specific manufacturing method differences are shown in Table 1 below.

fair Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Whether to degrease pressure Slope Skim Skim Skim Skim Types of Hwangguk bacteria KACC93210P General yeast KACC93210P KACC93210P KACC93210P Fermentation temperature 36-39 Celsius 36-39 31-35 26-30 21-25

Experimental Example: Measurement of active ingredient content

Experimental Example 1: Measurement of active ingredient content in Examples and Comparative Examples

The finished Examples and Comparative Examples 1 to 5 were measured for low molecular weight protein (15 kDa or less) content, 18 essential/non-essential amino acids content, BCAA content, carbohydrate enzyme content, and protease content of the protein powder. The results are shown in Table 2 below.

Small molecule
protein
(%) amino acid
(mg/100g) BCAA
(mg/100g) carbohydrate
Degrading enzyme
(unit/g) protein
Degrading enzyme
(unit/g) Valine Isoleucine Leucine Example 30 1623 34.14 19.86 68.56 12,151 1,807 Comparative Example 1 11 253 7.12 4.18 12.36 5.12 0.321 Comparative Example 2 9 145 6.34 3.32 9.96 3.364 0.012 Comparative Example 3 17 342 11.12 7.72 12.64 5.32 0.502 Comparative Example 4 14 298 9.63 5.97 10.85 4.231 0.489 Comparative Example 5 12 198 6.45 4.32 9.16 3.389 0.326

Experimental Example 2: Measurement of the content of active ingredients in Examples and Controls

The content of low-molecular protein (15 kDa or less), 18 essential/non-essential amino acids, BCAA content, carbohydrate enzyme content, and protease content of the finished Example and control protein powders were measured. As a control, whey protein concentrate (control 1), isolated soy protein (control 2), and general soybean powder (control 3) were used. The results are shown in Table 3 and FIGS. 1 to 4 below.

Small molecule
protein
(%) amino acid
(mg/100g) BCAA
(mg/100g) carbohydrate
Degrading enzyme
(unit/g) protein
Degrading enzyme
(unit/g) Valine Isoleucine Leucine Example 30 1623 34.14 19.86 68.56 12,151 1,807 Control 1 9 134.5 6.07 4.18 11.49 0 0 Control 2 One 109.9 3.53 2.23 5.15 0 0 Control 3 3 427.3 6.06 4.83 4.40 0 0

Claims (10)

(a) preparing skim beans by removing fat from the dried beans by washing;
(b) producing steamed beans by steaming the skim beans of step (a);
(c) inoculating the steamed beans of step (b) with Hwangguk-gyun ( Aspergillus oryzae ) to prepare soybeans inoculated with Hwang-guk-gyun;
(d) fermenting the beans inoculated with Hwangguk bacteria in step (c) to prepare fermented beans;
(e) drying the fermented beans of step (d) to prepare dried beans; And
(f) pulverizing the dried soybean of step (e) to prepare a soy protein powder
In the method for producing a soy protein powder using Hwangguk bacterium comprising a,
The beans of step (a) are selected from the group containing soybeans, seoritae, lentils, peas, kidney beans, mung beans, and mixtures thereof, and the skim beans of step (a) are soybeans with fat removed by pressing,
During the steaming in step (b), the steaming temperature is 100-130 degrees Celsius, and the steaming time is 1-120 minutes,
Hwangguk bacterium of the step (c) is Aspergillus oryzae (KACC 93210P),
During the fermentation of step (d), the fermentation temperature is 34-39 degrees Celsius, the humidity is 55-65%, and the fermentation time is 40-60 hours,
When drying in step (e), the drying temperature is 40-60 degrees Celsius, the drying time is 30-60 hours,
The finished soy protein powder contains 1000-2000 mg/100g of 18 essential/non-essential amino acids, and branched-chain amino acids (BCAA) are valine 30-40 mg/100g isoleucine 15-25 mg/100g and leucine 50- Including 80 mg/100g
Method for producing soy protein powder using Hwangguk bacteria, characterized in that. delete delete delete delete delete delete delete delete delete

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