KR20000031503A - Preparation of meju using bacillus subtilis - Google Patents

Preparation of meju using bacillus subtilis Download PDF

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KR20000031503A
KR20000031503A KR1019980047579A KR19980047579A KR20000031503A KR 20000031503 A KR20000031503 A KR 20000031503A KR 1019980047579 A KR1019980047579 A KR 1019980047579A KR 19980047579 A KR19980047579 A KR 19980047579A KR 20000031503 A KR20000031503 A KR 20000031503A
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meju
bacillus subtilis
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menu
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김구택
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박승재
샘표식품 주식회사
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    • 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
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
    • 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
    • C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus

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  • Engineering & Computer Science (AREA)
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Abstract

PURPOSE: Method of menu(a block of fermented soybeans) inoculating a Bacillus subtilis artificiality, providing flavour and taste of traditional menu. CONSTITUTION: Meju using Bacillus subtilis prepared by steps that inoculating the Bacillussubtilis to steamed soybean; incubating the soybean at 35-45°C for 3¯4 days, content of moisture is 50¯60wt.% and Degree of aging by formal nitrogen is over 1,000mg%,; drying viscous materials of the menu at 35-45°C and the moisture content is to 25¯30wt.%; and after aging the menu at room temperature for 1day. Using this prepared menu and existing menu with fungus can be prepared toenjang (fermented soybean paste) or soy sauce having traditional flavour and taste.

Description

고초균을 이용한 메주의 제조 방법Method of manufacturing meju using Bacillus subtilis

본 발명은 메주의 제조 방법에 관한 것으로서, 특히 고초균을 이용하여 전통적인 맛을 가지는 메주를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing meju, and more particularly, to a method for producing meju having a traditional taste using Bacillus subtilis.

전통적인 방법에 의한 메주의 제조 방법은, 늦은 가을에서 겨울 사이에 대두를 삶은 다음 절구로 찧고, 메주 덩어리를 만들어서 메주 덩어리를 볏짚으로 묶은 후 겨우내 벽에 매달아 말리는 방법이다. 이 과정에서 볏짚의 고초균과 공기 중의 곰팡이들이 자연적으로 접종된다. 숙성이 완료되면 표면의 곰팡이를 물로 씻은 후 말려서 장을 담그는데 사용한다.The traditional method of making meju is a method of boiling soybeans from late autumn to winter, then steaming them with mortar, making meju chunks, tying them together with straw, and hanging them on the wall in winter. This process inoculates rice straw subtilis and fungi in the air naturally. When the maturation is complete, the surface of the fungus is washed with water, dried and used to soak the intestines.

최근에 공장에서 대량으로 메주를 제조하기 위하여 순수한 단일균으로서 곰팡이의 일종인 황곡균(Aspergillus oryzae)을 사용하는 개량식 메주 제조 방법이 소개되었다. 이 방식은 일본의 국제법(麴製法)을 도입한 것으로서, 대두를 삶은 후 황곡균을 인위적으로 접종하여 30℃ 정도의 온도에서 3일간 배양하는 것이다.Recently, in order to manufacture meju in large quantities in a factory, an improved method of producing meju using a fungus of Aspergillus oryzae as a pure single bacterium was introduced. This method introduces Japanese international law. After soybeans are boiled, artificially inoculated with H. bark and incubated at 30 ° C for 3 days.

상기한 바와 같은 전통적인 방법과 개량 방법은 각각 다음과 같은 문제점이 있다.The traditional method and the improvement method as described above have the following problems, respectively.

전통적인 방법에서는 우량한 균주의 선택이 없이 자연 접종에 의한 숙성이므로 강력한 단백질 분해력이 없이 메주의 수율이 떨어지며, 유해한 잡균의 오염이 빈번하여 메주의 풍미가 균일하지 않은 단점이 있다.In the traditional method, since the ripening by natural inoculation without selection of a superior strain, the yield of meju is reduced without strong protein degrading power, and there is a disadvantage that the flavor of meju is not uniform due to frequent contamination of harmful bacteria.

한편, 개량식 방법에서는 곰팡이의 일종인 황곡균만을 사용하므로 단백질 분해력은 우수하나, 전통적인 방법에서 사용된 볏짚의 고초균이 들어가지 않아서 재래식 메주의 고유한 풍미를 느낄 수 없는 단점이 있다.On the other hand, in the improved method, because only the fungus, a type of fungus, which has a high protein degradation ability, but the traditional rice paddy used to eliminate the subtle bacteria of the traditional rice wine has a disadvantage that can not feel the unique flavor.

본 발명은 목적은 상기한 바와 같은 전통적인 방법과 개량식 방법의 단점을 해결하기 위한 것으로서, 재래식 메주의 풍미를 생성하는 균주인 고초균을 인위적으로 접종하여 숙성시켜서 얻어진 고초균을 이용한 메주 제조 방법을 제공하는 것이다.An object of the present invention is to solve the shortcomings of the conventional method and the improved method as described above, and to provide a method for preparing meju using Bacillus subtilis obtained by artificially inoculating and ripening Bacillus subtilis, a strain that produces a flavor of conventional meju. .

본 발명의 또 다른 목적은, 고초균을 이용하여 제조된 메주와 곰팡이를 이용하여 제조된 메주를 혼합하여 사용함으로써 재래식 메주의 풍미를 가지면서도 곰팡이균에 의한 단백질 분해력에 의하여 발효시간이 단축되어 단기간에 대량 제조가 가능하고, 위생적인 메주의 제조 방법을 제공하는 것이다.Still another object of the present invention is to mix the meju prepared using Bacillus subtilis with the meju prepared using the fungus, while having the flavor of the conventional meju while the fermentation time is shortened due to the protein degradation ability by the fungus Mass production is possible, and it is providing the hygienic manufacturing method of meju.

상기한 바와 같은 목적을 달성하기 위하여, 본 발명에 의한 고초균을 이용한 메주의 제조 방법은, 고초균을 증자 대두 또는 삶은 대두에 접종하여 35∼45℃의 온도에서, 대두의 수분 함량이 50 내지 60 중량%인 조건에서 3일 내지 4일을 배양하여 메주의 숙성도가 포르말 나이트로젠(formal nitrogen) 기준 1,000㎎% 이상이 되도록 하는 단계; 상기 단계를 거친 메주를 35∼45℃의 온도에서 메주의 수분 함량이 25 내지 30 중량%가 되도록 건조시켜서 고초균의 배양에 의하여 생성된 점액질을 건조시키는 단계; 및 상기 단계를 거친 메주를 실온에서 하루 이상 보관하여 후숙시키는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the method of producing meju using Bacillus subtilis according to the present invention, inoculate Bacillus subtilis into cooked soybean or boiled soybean at a temperature of 35-45 ° C., so that the water content of soybean is 50-60 weight. Culturing 3 to 4 days in a condition of% so that the maturity of the meju becomes at least 1,000 mg% based on formal nitrogen; Drying the mucosa produced by the culture of Bacillus subtilis by drying the meju through the above step so that the water content of the meju is 25 to 30% by weight at a temperature of 35 to 45 ° C; And meju is characterized in that it comprises the step of storing the meju after the above step at room temperature for at least one day.

또한, 본 발명에서는 상기한 바와 같이 제조된 고초균을 이용한 메주와 곰팡이균을 증자 대두 또는 삶은 대두에 인위적으로 접종하여 30℃ 정도의 온도에서 3일간 배양시켜서 얻어지는 곰팡이를 이용한 메주를 혼합하여 전통적인 풍미를 가지는 메주를 제조하는 것을 특징으로 한다.In addition, in the present invention, by inoculating artificial meju and mold fungi using Bacillus subtilis prepared as described above in cooked soybean or boiled soybean, mixed with meju using mold obtained by incubating for 3 days at a temperature of about 30 ℃ Eggplant is characterized by producing meju.

이하에서 본 발명에 의한 고초균을 이용한 메주의 제조 방법을 상세하게 설명한다.Hereinafter, the manufacturing method of meju using Bacillus subtilis according to the present invention will be described in detail.

재래식 메주의 주발효균은 고초균과 곰팡이로 알려져 있다. 고초균은 학명이 바실러스(Bacillus sp.)이고 재래식 메주의 표면이나 내부에 골고루 분포하며, 전통적인 장의 맛과 향을 결정하는 균이다. 곰팡이는 메주의 표면에만 나타나고 메주의 숙성에 상당한 역할을 하는 것으로 알려져 있다. 고초균과 곰팡이는 생육 조건이 다르기 때문에 두 가지를 모두 이용한 개량식 메주의 제조 방법이 알려져 있지 않고, 상기한 바와 같이 곰팡이를 접종한 개량식 메주만이 알려져 있을 뿐이다.The main fermentation bacteria of conventional meju are known as Bacillus subtilis and fungi. Bacillus subtilis, Bacillus sp., Is distributed on the surface and inside of traditional meju evenly and determines the taste and aroma of traditional intestines. Fungi appear only on the surface of meju and are known to play a significant role in the ripening of meju. Since Bacillus subtilis and fungi differ in growth conditions, a method of producing improved meju using both is not known, and only the improved meju inoculated with the fungus as described above is known.

따라서, 본 발명에서는 먼저, 고초균을 이용한 메주의 제조 방법을 소개하고, 고초균을 이용하여 제조된 메주와 곰팡이를 이용하여 제조된 메주를 혼합하여 재래식 메주를 제조하는 방법을 제공하고자 한다.Therefore, the present invention, first, to introduce a method for producing meju using Bacillus subtilis, and to provide a method for producing conventional meju by mixing the meju prepared using Bacillus subtilis and mold prepared using mold.

고초균을 대두 액체 배지(대두추출물 0.5 중량%, 포도당 0.5 중량%, 효모추출물 0.25 중량%, KH2PO40.1중량%)에서 35∼45 ℃의 온도에서 18시간동안 배양하여 종균으로서 준비한다.Bacillus subtilis is incubated for 18 hours at 35-45 ° C. in soybean liquid medium (0.5% by weight of soy extract, 0.5% by weight of glucose, 0.25% by weight of yeast extract, 0.1% by weight of KH 2 PO 4 ) to prepare as seed.

이와 같이 준비된 종균을 증자 대두 또는 삶은 대두에 1 중량% 비율로 접종하여 35∼45 ℃의 온도에서, 대두의 수분 함량이 50∼60 중량%인 조건에서 3 내지 4일간 배양하여 메주의 숙성도가 포르말 나이트로젠(formal nitrogen) 기준 1,000 ㎎% 이상까지 되도록 한다.Thus prepared seedlings were inoculated in cooked soybeans or boiled soybeans at a rate of 1% by weight and incubated for 3 to 4 days under conditions of water content of 50 to 60% by weight at 35 to 45 ° C. It should be at least 1,000 mg% based on formal nitrogen.

배양이 끝난 후에 메주의 수분 함량이 25∼30 중량%가 될 때까지 35∼45 ℃의 온도에서 서서히 건조시켜서 고초균의 배양에 의하여 생성된 점액질을 건조시킨다.After the incubation is completed, the mucus produced by the culture of Bacillus subtilis is dried by slowly drying at a temperature of 35 to 45 ° C. until the water content of meju becomes 25 to 30% by weight.

건조가 끝난 후 실온에서 하루 이상 보관하여 후숙시키면 고초균을 이용한 메주가 완성된다.After drying, store at room temperature for at least one day to ripen meju using Bacillus subtilis.

상기한 바와 같은 과정에 의하여 제조된 고초균을 이용한 메주와 곰팡이를 이용한 메주를 혼합하여, 재래식 메주를 완성한다.Mixing meju using Bacillus subtilis prepared by the process as described above and meju using mold to complete the traditional meju.

곰팡이를 이용한 메주의 제조 방법은 종래에 알려진 바와 같이, 곰팡이를 인위적으로 접종하여 30℃에서 온도에서 3일간 배양하여 제조한다.Method of producing meju using mold, as known in the art, is artificially inoculated mold and prepared by incubating for 3 days at a temperature of 30 ℃.

고초균을 이용하여 제조된 메주와 곰팡이를 이용하여 제조된 메주를 혼합하여 재래식 메주를 완성하되, 그 혼합비율은 고초균을 이용하여 제조된 메주의 비율이 20 내지 80 중량%로 하고, 가장 바람직하게는 고초균을 이용하여 제조된 메주와 곰팡이를 이용하여 제조된 메주를 1:1 비율로 혼합한다.Mixing meju prepared using Bacillus subtilis and Meju prepared using mold to complete conventional meju, the mixing ratio is 20 to 80% by weight of meju prepared using Bacillus subtilis, most preferably Meju prepared using Bacillus subtilis and Meju prepared using mold are mixed in a 1: 1 ratio.

이와 같이 만들어진 재래식 메주를 이용하여 장을 담그면 숙성 2개월 후에 전통적인 맛과 향을 가지는 된장 및 간장을 제조할 수 있다.Soaking the intestines using traditional meju made in this way can be prepared soybean paste and soy sauce having a traditional taste and aroma two months after aging.

이상에서 설명한 바와 같이, 본 발명에서는 재래식 메주의 맛과 향을 결정하는 가장 중요한 균인 고초균을 이용하여 개량식 메주를 제조하는 방법을 제공한다. 본 발명에서는 또한, 고초균을 이용하여 제조된 메주와 종래에 알려진 곰팡이를 이용하여 제조된 메주를 혼합하여 재래식 메주를 제조하는 방법을 제공한다. 본 발명에 의하여 제조된 재래식 메주를 이용하면 전통적인 맛과 향을 가지는 된장 및 간장을 제조할 수 있는 장점이 있다.As described above, the present invention provides a method for producing improved meju using Bacillus subtilis, which is the most important bacterium that determines the taste and aroma of conventional meju. The present invention also provides a method for producing conventional meju by mixing meju prepared using Bacillus subtilis and meju prepared using a mold known in the art. Using conventional meju prepared according to the present invention has the advantage of manufacturing soybean paste and soy sauce having a traditional taste and aroma.

Claims (3)

고초균을 이용한 메주의 제조 방법에 있어서,In the manufacturing method of meju using Bacillus subtilis, 고초균을 증자 대두 또는 삶은 대두에 접종하여 35∼45℃의 온도에서, 대두의 수분 함량이 50 내지 60 중량%인 조건에서 3일 내지 4일을 배양하여 메주의 숙성도가 포르말 나이트로젠(formal nitrogen) 기준 1,000㎎% 이상이 되도록 하는 단계;Bacillus subtilis was inoculated in cooked soybeans or boiled soybeans and cultured for 3 to 4 days under conditions of 50 to 60 wt% of soybean at a temperature of 35 to 45 ° C. nitrogen) to 1,000 mg% or more; 상기 단계를 거친 메주를 35∼45℃의 온도에서 메주의 수분 함량이 25 내지 30 중량%가 되도록 건조시켜서 고초균의 배양에 의하여 생성된 점액질을 건조시키는 단계; 및Drying the mucosa produced by the culture of Bacillus subtilis by drying the meju through the above step so that the water content of the meju is 25 to 30% by weight at a temperature of 35 to 45 ° C; And 상기 단계를 거친 메주를 실온에서 하루 이상 보관하여 후숙시키는 단계를 포함하는 것을 특징으로 하는 고초균을 이용한 메주의 제조 방법.Method of producing meju using Bacillus subtilis, characterized in that the step of storing the meju through the above step to store at least one day at room temperature. 제1항에 있어서,The method of claim 1, 상기 방법에 의하여 제조된 고초균을 이용한 메주와Meju using Bacillus subtilis prepared by the above method 곰팡이균을 증자 대두 또는 삶은 대두에 인위적으로 접종하여 30℃ 정도의 온도에서 3일간 배양시켜서 얻어지는 곰팡이를 이용한 메주를 혼합하는 것을 특징으로 하는 고초균을 이용한 메주의 제조 방법.Method of producing meju using Bacillus subtilis, characterized by mixing the meju using mold obtained by inoculating fungal bacteria into cooked soybean or boiled soybean artificially and incubated at a temperature of about 30 ° C. for 3 days. 제2항에 있어서,The method of claim 2, 상기 고초균을 이용한 메주와 곰팡이를 이용한 메주의 혼합하는데 있어서, 상기 고초균을 이용한 메주를 20 내지 80 중량%로 혼합하는 것을 특징으로 하는 고초균을 이용한 메주의 제조 방법.In mixing the meju using the Bacillus subtilis and the meju using a mold, the method of producing meju using Bacillus subtilis, characterized in that mixing the meju using Bacillus subtilis 20 to 80% by weight.
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* Cited by examiner, † Cited by third party
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KR100463675B1 (en) * 2002-06-11 2004-12-29 정옥자 Bean-Meju produced by two-stage fermentation and method for production of it thereof
KR100470735B1 (en) * 2001-11-08 2005-02-21 경상대학교산학협력단 A novel fermented soybeans preparated by three steps fermentation using bacteria and method of preparation thereof
CN108783386A (en) * 2018-07-02 2018-11-13 广东海洋大学 A method of assist enzymolysis aquatic product protein to prepare seafood seasoning packet using high temperature resistant bacillus subtilis

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KR101088013B1 (en) 2009-11-13 2011-12-01 (주)신흥제약 Method for producing fermentated citrus unshiu
KR101541758B1 (en) * 2013-10-02 2015-08-05 경상북도(농업기술원) Rapid soybean paste having korean traditional flavor produced by fermenting mixture of each fermented soybean lump using bacteria and fungi and its manufacturing method
KR102231483B1 (en) 2019-11-15 2021-03-24 샘표식품 주식회사 Leuconostoc mesenteroides with growth inhibition of bacillus cereus

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KR970064431A (en) * 1996-03-18 1997-10-13 손경식 Meju capable of industrial mass production

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100470735B1 (en) * 2001-11-08 2005-02-21 경상대학교산학협력단 A novel fermented soybeans preparated by three steps fermentation using bacteria and method of preparation thereof
KR100463675B1 (en) * 2002-06-11 2004-12-29 정옥자 Bean-Meju produced by two-stage fermentation and method for production of it thereof
CN108783386A (en) * 2018-07-02 2018-11-13 广东海洋大学 A method of assist enzymolysis aquatic product protein to prepare seafood seasoning packet using high temperature resistant bacillus subtilis

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