KR102493789B1 - Method for producing vinegared soybean using mushroom mycelium bean - Google Patents

Abstract

The present invention relates to a method for producing vinegared soybeans, which comprises the steps of drying mushroom cultured beans and then roasting the same and immersing the roasted mushroom cultured beans in vinegar and taking the same out, and vinegared soybeans produced by the method. Mushroom mycelium cultured vinegared soybeans of the present invention are high-quality vinegared soybeans by including useful ingredients such as mushroom mycelium-derived beta-glucan and the like.

Description

Method for producing vinegared soybean using mushroom mycelium bean {Method for producing vinegared soybean using mushroom mycelium bean}

The present invention comprises the steps of sterilizing and cooling beans after immersing them in water; Preparing mushroom cultured soybeans by inoculating the cooled soybeans with a mushroom culture solution and culturing; Drying the prepared mushroom cultured beans; roasting the dried mushroom cultured beans; And it relates to a method for producing chobean, characterized in that it is produced by immersing the roasted mushroom cultured soybean in vinegar and taking it out, and to the chobean produced by the method.

Vinegar is traditionally a fermented food with a long history, both in the East and the West, and is one of the important seasonings closely related to our diet along with soy sauce and soybean paste. Vinegar is produced by alcoholic fermentation of various raw materials containing sugars or starches using microorganisms, followed by acetic acid fermentation. It can be said to be a complex acidity seasoning and health food containing ether and various nutrients.

The traditional way to make vinegar beans is to wash the beans in water, drain the water immediately, pour in vinegar in an amount three times the amount of beans, and seal it. After that, leave it at a low temperature for a certain period of time, and if the beans swell and the vinegar is insufficient, make up for it. It is edible after about a week, and it is said that taking 20-30 pills a day at each meal and taking it steadily for 2-3 months is effective. Raw beans are mostly used for vinegar beans. Raw soybeans contain trypsin inhibitors, lipoxygenase that causes the fishy smell of soybeans, and ingredients that cause gas generation in the intestines. Therefore, most soybean products inhibit the activity of these inhibitors by heat-treating soybeans. Vinegar beans use raw soybeans, but the low pH of vinegar makes the nutrient inhibitors inactive, so there is an advantage in that the active ingredients of soybeans can be consumed as they are without loss of nutrients due to heat treatment. However, the vinegar beans prepared by this traditional method have a problem in that the taste of vinegar is too strong to be taken.

Korean Patent No. 0387225 discloses a method for producing seasoned vinegar beans, and Korean Patent Publication No. 2001-0087688 discloses a method for producing persimmon vinegar beans. is different.

The present invention was derived from the above needs, and the present inventors optimized mushroom cultured soybean production, sub-material selection, and immersion conditions to produce soybean processed food in which active ingredients of mushrooms, soybeans, and vinegar were converged. It is to provide a method for producing chobean with excellent palatability while including beneficial ingredients derived from soybeans, sub-materials and vinegar.

In order to solve the above problems, the present invention is (1) sterilizing and cooling after immersing the beans in water; (2) preparing mushroom cultured soybeans by inoculating the cooled soybeans in step (1) with a mushroom culture solution and then culturing the soybeans; (3) drying the mushroom cultured beans prepared in step (2); (4) roasting the dried mushroom cultured beans of step (3); (5) preparing a plant extract by adding water to a mixed plant mixture of upper leaves, barley sprouts and branchlets, followed by extraction and filtration; and (6) immersing the roasted mushroom cultured beans in step (4) in vinegar and the plant extract prepared in step (5) and taking them out.

In addition, the present invention provides chokong prepared by the above method.

The mushroom mycelium cultured chobean of the present invention can provide high-quality chobean, including useful ingredients such as mushroom mycelium-derived beta-glucan. In addition, vinegar is known to be effective in preventing adult diseases such as arteriosclerosis and high blood pressure, sterilizing food poisoning bacteria, lowering cholesterol, reducing body fat, and recovering from fatigue. There is an advantage of having the ingredient, and the soybean-specific off-flavor is removed and the flavor and taste are enhanced, so that chokbean with excellent preference can be provided.

Soybean is very high in protein and contains various physiologically active substances such as vitamins, calcium, lecithin, isoflavones, phytoestrogens, saponin, pinitol, etc. It is known that there is an advantage in that soybeans, known to have such an effect, can be easily consumed without rejection as a health food by processing them into super beans.

In addition, the remaining vinegar solution after manufacturing the soybean can be diluted and used for drinking or salad sauce, and also can be manufactured as processed soybean food such as tofu through a processing process such as drying the soybean, This is high tech.

In order to achieve the object of the present invention, the present invention

(1) sterilizing and cooling the beans after soaking in water;

(2) preparing mushroom cultured soybeans by inoculating the cooled soybeans in step (1) with a mushroom culture solution and then culturing the soybeans;

(3) drying the mushroom cultured beans prepared in step (2);

(4) roasting the dried mushroom cultured beans of step (3);

(5) preparing a plant extract by adding water to a mixed plant mixture of upper leaves, barley sprouts and branchlets, followed by extraction and filtration; and

(6) It provides a method for producing super beans, characterized in that the preparation includes the step of immersing the roasted mushroom cultured beans in step (4) in vinegar and the plant extract prepared in step (5) and taking them out.

In the method for producing super beans of the present invention, step (1) is preferably immersed in water at 18 to 22 ° C. for 10 to 15 hours, then sterilized at 110 to 130 ° C. for 50 to 70 minutes and cooled. More preferably, the beans can be immersed in water at 18 to 22 ° C. for 10 to 15 hours, then sterilized at 121 ° C. for 60 minutes and cooled.

The beans are soybeans, black beans, small beans, green beans, mung beans, peas, lentil beans, chickpeas, kidney beans, lima beans, coffee beans, panto beans, red beans, peanuts, almonds, white kidney beans, cacao beans, amaranth, quinoa , but may be at least one soybean selected from the group consisting of oat, kamut, black malt, and corn, but is not limited thereto.

In addition, in the method for producing super beans of the present invention, the mushroom cultured beans in step (2) are preferably prepared by inoculating the cooled beans with the mushroom culture solution and culturing at 18 to 22 ° C for 15 to 25 days, , More preferably, it can be prepared by inoculating the cooled soybean with a mushroom culture solution and culturing at 18-22 ° C for 20 days.

Mushroom mycelium used in manufacturing the mushroom cultured soybeans is deer eric, shiitake mushroom, situation mushroom, ganoderma lucidum, bokryeong mushroom, agaricus mushroom, cordyceps sinensis, fingerling, jeoryeong, oyster mushroom, enoki mushroom, king oyster mushroom, cauliflower mushroom, maitake mushroom , but may be at least one mushroom mycelium selected from the group consisting of chaga mushroom, longevity mushroom, wood ear mushroom, willow pine mushroom, nodular ganoderma mushroom, matsutake mushroom, champignon mushroom, white throat mushroom and truffle, but is not limited thereto.

In addition, in the method for producing super beans of the present invention, step (3) can preferably dry mushroom cultured beans at 35 to 45 ° C until the moisture content is within 12 to 18% (v / w), , More preferably, mushroom cultured beans can be dried at 40 ° C until the moisture content is within 15% (v / w).

In addition, in the method for producing chokong of the present invention, the roasting in step (4) is preferably roasted at 160 to 180 ° C for 5 to 15 minutes, more preferably roasted at 160 to 180 ° C for 10 minutes. can do.

In addition, in the method for producing green bean of the present invention, the plant extract in step (5) is preferably watered with a plant mixture in which upper leaves, barley sprouts and branchlets are mixed in a weight ratio of 4 to 6:2 to 3:2 to 3 It can be prepared by adding 10 to 14 times (v / w), extracting at 80 to 90 ° C for 1 to 3 hours, and filtering. It can be prepared by adding water 12 times (v/w) to the mixed plant mixture, followed by extraction at 86° C. for 2 hours and filtration. Preparing the plant extract under the above conditions was able to produce an extract suitable for producing high-quality soybeans in harmony with soybeans.

In addition, in the method for producing chobean of the present invention, step (6) preferably has a ratio of 4.5 to 5.5: 3.5 to 4.5: 0.5 to 1.5 (w: v: v) of roasted mushroom cultured soybeans in vinegar and plant extract. It can be immersed at 18 to 22 ℃ for 7 to 10 days and taken out. More preferably, roasted mushroom cultured beans are mixed with vinegar and plant extract at a ratio of 5: 4: 1 (w: v: v) at 20 ℃ for 7 to 10 days. It can be soaked for 10 days and taken out. Immersion and aging under the above mixing ratio and immersion conditions sufficiently contained vinegar and extract components to produce high-quality soy beans.

The type of vinegar may be selected from fermented vinegar such as fruit vinegar, grain vinegar, balsamic vinegar, fruit vinegar, kombucha, etc., but is not limited thereto.

The method for producing chobean of the present invention is more specifically

(1) immersing beans in water at 18-22 ° C for 10-15 hours, sterilizing at 110-130 ° C for 50-70 minutes and cooling;

(2) preparing mushroom cultured soybeans by inoculating the cooled soybeans in step (1) with the mushroom culture solution and culturing at 18 to 22 ° C for 15 to 25 days;

(3) drying the mushroom cultured beans prepared in step (2) at 35 to 45 ° C until the moisture content is within 12 to 18% (v / w);

(4) roasting the dried mushroom cultured beans of step (3) at 160 to 180 ° C for 5 to 15 minutes;

(5) After adding 10 to 14 times (v/w) of water to a plant mixture in which upper leaves, barley sprouts and branching plants were mixed in a weight ratio of 4 to 6:2 to 3:2 to 3, 1 to 1 at 80 to 90 ° C. Preparing a plant extract by extracting and filtering for 3 hours; and

(6) Add the roasted mushroom cultured beans in step (4) to vinegar and the plant extract prepared in step (5) at a ratio of 4.5 to 5.5:3.5 to 4.5:0.5 to 1.5 (w:v:v) It may include immersing at 22 ° C. for 7 to 10 days and taking it out,

more specifically

(1) immersing the beans in water at 18 to 22 ° C for 10 to 15 hours, then sterilizing and cooling at 121 ° C for 60 minutes;

(2) preparing mushroom cultured beans by inoculating the cooled soybeans in step (1) with the mushroom culture solution and culturing at 18-22 ° C for 20 days;

(3) drying the mushroom cultured beans prepared in step (2) at 40 ° C until the moisture content is within 15% (v / w);

(4) roasting the dried mushroom cultured beans of step (3) at 160 to 180 ° C for 10 minutes;

(5) After adding 12 times (v/w) of water to a plant mixture in which upper leaves, barley sprouts and eggplants were mixed in a weight ratio of 5:2.5:2.5, extracting at 86 ° C. for 2 hours and filtering to prepare a plant extract step; and

(6) Immerse the roasted mushroom cultured beans in step (4) in vinegar and the plant extract prepared in step (5) at a ratio of 5:4:1 (w:v:v) at 20°C for 7 to 10 days. It may include the step of making and taking out.

The present invention also provides chocolate beans prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Hericium erinaceus culture solution

(1) Cut three parts of the tip of the mycelium of ericium erinaceus with a platinum ear, put 200 mL of PDB liquid medium in a 500 mL Erlenmeyer flask, and pure culture at 25 ° C for 8 to 12 days to obtain liquid spawn.

(2) Put 20 L of PDB liquid medium in a continuous circulation incubator, inoculate the liquid spawn obtained in step (1) into the PDB liquid medium sterilized for 30 minutes at 120 ° C and 1.2 atmospheric pressure, and then inoculate at 25 ° C for 8 to 12 days. cultured.

(3) Only the cultured mycelium of step (2) was recovered, a little culture medium was added, and then pulverized with a grinder, added to the original culture medium, and filtered to prepare a culture medium of Hericium erinaceus.

Manufacturing Example 2. Chobean

(1) Beans (soybeans) were immersed in water at 18 to 22 ° C for 10 to 15 hours. The soybeans from which the immersed foreign substances were removed were adjusted to 25-50% (v / w) in water content in a 400 g PP container, sterilized at 121 ° C. for 60 minutes, and cooled in a cooling chamber at 18-22 ° C.

(2) Cut three parts of the tip of the mycelium of ericium erinaceus with a platinum ear, put 200 mL of PDB liquid medium in a 500 mL Erlenmeyer flask, and pure culture at 25 ° C for 8 to 12 days to obtain liquid spawn. 20 L of PDB liquid medium was put into a continuous circulation incubator, and the obtained liquid spawn was inoculated into the PDB liquid medium sterilized for 30 minutes at 120 ° C. and 1.2 atmospheric pressure, and then cultured at 25 ° C. for 8 to 12 days. Only the cultured mycelium was collected, a little culture medium was added, and then pulverized with a grinder, added to the original culture medium, and filtered to prepare a culture medium of ericium erinaceus.

(3) After inoculating the cooled soybeans in step (1) with the ericium ericium culture solution prepared in step (2) at a weight ratio of 9:1, cultured at 18-22 ° C for 20 days to prepare mushroom cultured beans (After 10 days of inoculation, the container was shaken to create an air gap so that the entire culture was evenly distributed at the bottom of the container and adjusted).

(4) The mushroom cultured beans prepared in step (3) were dried at 40 ° C or less until the moisture content was less than 15% (v / w).

(5) The dried mushroom cultured beans of step (4) were roasted at 160-180 ° C. for 10 minutes.

(6) 100 g of brown rice flour, 250 mL of purified water, and 0.4 g of liquefaction enzyme (α-amylase 30,000-40,000 BAU (Bacterial Amylase Unit/g)) were mixed, allowed to stand at 35℃ for 1 hour, and allowed to stand at 85-90℃ for 4 hours. It was heated and liquefied. Saccharification was prepared by adding 15 g of malt powder to 300 mL of the filtrate obtained by filtering the liquefied liquid 2-3 times through a non-woven fabric and saccharifying it in a saccharifier at 55° C. for 6 hours. Yeast ( Saccharomyces cerevisiae ) was inoculated with 0.05% (w / v) in the prepared saccharification solution, pre-cultured at 23 ° C. for 12 hours, and 2% (v / v) was inoculated and alcoholic fermentation was performed at 25° C. for 3 days. Brown rice vinegar was prepared by inoculating 10% (v/v) of Acetobacter aceti in the alcoholic fermented product and fermenting it in acetic acid at 32° C. for 14 days.

(7) After adding 12 times (v/w) of purified water to a plant mixture in which upper leaves (mulberry leaves), barley sprouts, and eggplants were mixed in a weight ratio of 5:2.5:2.5, extraction was performed at 86°C for 2 hours, followed by filtration to obtain plant extracts. was manufactured.

(8) The brown rice vinegar prepared in step (6) and the plant extract prepared in step (7) were added to the roasted mushroom cultured beans in step (5) in a ratio of 5:4:1 (w:v:v) It was aged by immersion at 18 to 22 ° C for 7 to 10 days.

(9) The aged chobean in step (8) was taken out and pulverized.

Comparative Example 1. Cho bean

(1) Beans (soybeans) were roasted at 160-180 ° C for 10 minutes.

(2) Mix 100 g of brown rice flour, 250 mL of purified water, and 0.4 g of liquefying enzyme (α-amylase 30,000-40,000 BAU (Bacterial Amylase Unit/g)), let stand at 35℃ for 1 hour, and leave at 85-90℃ for 4 hours. It was heated and liquefied. Saccharification was prepared by adding 15 g of malt powder to 300 mL of the filtrate obtained by filtering the liquefied liquid 2-3 times through a non-woven fabric and saccharifying it in a saccharifier at 55° C. for 6 hours. Yeast ( Saccharomyces cerevisiae ) was inoculated with 0.05% (w / v) in the prepared saccharification solution, pre-cultured at 23 ° C. for 12 hours, and 2% (v / v) was inoculated and alcoholic fermentation was performed at 25° C. for 3 days. Brown rice vinegar was prepared by inoculating 10% (v/v) of Acetobacter aceti in the alcoholic fermented product and fermenting it in acetic acid at 32° C. for 14 days.

(3) The brown rice vinegar prepared in step (2) was immersed in the roasted beans in step (1) at a ratio of 5:5 (w:v) at 18 to 22 ° C. for 7 to 10 days and aged.

(4) The aged chobean in step (3) was taken out and pulverized.

Comparative Example 2. Cho bean

Prepare super beans in the same way as in Preparation Example 2, but omit the step of preparing the plant extract in step (7), and add brown rice vinegar to the roasted beans in step (8) at a ratio of 5: 5 (w: v) 18 It was immersed for 7 to 10 days at ~22 ° C and matured to prepare chokong.

Comparative Examples 3 to 7. Cho bean

Chobean was prepared in the same manner as in Preparation Example 2, but each chobean was prepared using a plant extract prepared by varying the plant mixture material mixing ratio in step (7).

Plant mixture mixing ratio (weight ratio) Kinds Preparation Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Upper lobe 5 10 - - 2.5 7 sprout barley 2.5 - 10 - 2.5 1.5 cellar 2.5 - - 10 2.5 1.5 green tea - - - - 2.5 -

Example 1. Beta glucan (β-glucan) content of soybean

Beta-glucan (β-glucan) content analysis was obtained by calculating the total glucan (total glucan), then alpha-glucan (α-glucan) content was subtracted to measure the beta-glucan (β-glucan) content. 0.1 g of pulverized soybean was added to 1.5 ml of 37% (v/v) HCl in a tube and reacted in a water bath at 30° C. for 40 minutes to decompose total glucan. After that, 10 ml of distilled water was added, vortexed, reacted at 100 ° C for 2 hours, 10 ml of 2N KOH was added at room temperature, and 200 mM sodium acetate buffer was added to 100 ml, and then thoroughly mixed. . Then, 0.1 ml of exo-1,3-beta-glucanase plus beta-glucosidase dissolved in 200 mM sodium acetate buffer was added to 0.1 ml of the above-mentioned mixture. , 0.2 ml of acetate buffer was added to the reagent blank, 0.1 ml of D-glucose standard and 0.12 ml of acetate buffer were mixed, and reacted at 40° C. for 60 minutes. Then, after adding 3 ml of GOPOD (Glucose oxidase/peroxidase mixture) and reacting at 40° C. for 20 minutes, absorbance was measured at 510 nm.

Next, alpha-glucan is prepared by mixing 0.1 ml of sample and 2 ml of 2M KOH for 20 minutes, adding 8 ml of 1.2M sodium acetate buffer, mixing, and then adding 0.2 ml of amyloglucosidase plus invertase ) was added, mixed well, and reacted in a constant temperature water bath at 40° C. for 30 minutes. 0.1 ml of 200 mM sodium acetate buffer and 3 ml of GOPOD were added to 0.1 ml of the reaction mixture, reacted at 40° C. for 20 minutes, and then absorbance was measured at 510 nm.

Beta glucan content of soybean division Content (mg%) Preparation Example 2 2.12±0.2 Comparative Example 2 1.28±0.0 Comparative Example 3 1.62±0.3 Comparative Example 4 1.87±0.1 Comparative Example 5 1.40±0.2

As a result, as compared to Table 2, it was found that the soybean of Preparation Example 2 contained the most beta-glucan, and among the comparative examples, the soybean of Comparative Example 2 showed a low content. It is believed that beta-glucan is contained in cultured soybeans of ericium ericium used in the production of soybeans.

Example 2. Sensory test of soybean

In the sensory test, a total of 35 sensory test agents were instructed to consume choy beans prepared by the methods of Preparation Example 2 and Comparative Examples, and 1 point: very bad, 4 points: bad, 3 points by classifying aroma, taste, and overall acceptability. : average, 4 points: good, 5 points: very good, the average was calculated after 3 repetitions using a 5-point hedonic scale method.

Soybean sensory test Kinds incense taste Comprehensive Symbol Preparation Example 2 4.4 4.5 4.6 Comparative Example 1 3.2 3.3 3.2 Comparative Example 2 3.6 3.9 3.7 Comparative Example 3 3.7 4.0 3.8 Comparative Example 4 3.8 4.0 3.9 Comparative Example 5 3.7 3.9 3.8 Comparative Example 6 3.9 4.0 4.0 Comparative Example 7 4.0 4.1 4.1

As a result of the sensory test of the chocolate beans, the chocolate beans of Preparation Example 2 showed the highest score in aroma, taste and overall acceptability, confirming that the chocolate beans of Preparation Example 2 were most suitable for consumers' taste and had excellent quality.

Claims (5)

(1) immersing beans in water at 18-22 ° C for 10-15 hours, sterilizing at 110-130 ° C for 50-70 minutes and cooling;
(2) preparing mushroom cultured beans by inoculating the cooled soybeans in step (1) with the cultured broth of ericium erinaceus and incubating them at 18 to 22 ° C for 15 to 25 days;
(3) drying the mushroom cultured beans prepared in step (2) at 35 to 45 ° C until the moisture content is within 12 to 18% (v / w);
(4) roasting the dried mushroom cultured beans of step (3) at 160 to 180 ° C for 5 to 15 minutes;
(5) After adding 10 to 14 times (v/w) of water to a plant mixture in which upper leaves, barley sprouts and branching plants were mixed in a weight ratio of 4 to 6:2 to 3:2 to 3, 1 to 1 at 80 to 90 ° C. Preparing a plant extract by extracting and filtering for 3 hours; and
(6) Add the roasted mushroom cultured beans in step (4) to vinegar and the plant extract prepared in step (5) at a ratio of 4.5 to 5.5:3.5 to 4.5:0.5 to 1.5 (w:v:v) A method for producing super beans, characterized in that produced by immersing at 22 ° C. for 7 to 10 days and taking out. delete delete delete Chobean prepared by the method of claim 1.