KR20000039568A - Seed culture for preparing traditional seasonings using aspergillus oryzae - Google Patents
Seed culture for preparing traditional seasonings using aspergillus oryzae Download PDFInfo
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
Description
본 발명은 전통장류 제조과정에서 제국 또는 입국(粒麴)과정에 사용되는 종국(種麴)을 제조키 위하여 사용되는 국균들 중에서도 가장 널리 사용되어온 황국균만을 대두박과 통밀을 사용하여 단일공정으로 단백질과 전분분해 능력이 우수한 황국균만을 선별배양하여 고농도의 분성포자를 함유하는 발단배양(Starter)으로서의 종국을 제조하도록 하는 황국균을 이용한 전통장류 제조용 종국의 제조방법에 관한 것이다.The present invention uses only soybean gourd and whole wheat to make protein and protein in a single process. The present invention relates to a method for producing a final soup for producing traditional soybeans using the yellow bacterium that selects and cultivates only the superior yellow starch bacterium having excellent starch decomposition ability to produce a final seed as a starter containing high concentration of spores.
최초로 행한 미생물을 이용하는 작업은 동-서양을 막론하고, 양조학의 연구로부터 출발 하였고, Hansen과 Lindner에 의한 맥주 우량효모의 순수배양법의 확립에 이어 포도주, 청주, 된장, 간장, 고추장, 요구르트 등에 관여하는 여러 가지 미생물(효모류, 곰팡이류, 초산균이나 유산균 등의 세균류 등)의 순수분리와 그 분류학적 및 생리학적 연구가 행해져서 각각에 적합한 미생물을 발효양조 식품에 응용하여 보다 좋은 식품을 얻는 일이 가능해 졌으며, 그 성과들로부터 미생물 중에는 특정의 생산물을 다량으로 만드는 능력을 이용해서 인류에게 유용한 물건을 만들려고 하는 시도가 진행 되었다.(미생물공학 전홍기,공제열, 1993)The first work using microorganisms, whether East or West, began with the study of brewing, followed by Hansen and Lindner's establishment of pure cultivation methods for high-quality brewer's yeast, and involved in wine, sake, soy sauce, soy sauce, red pepper paste, and yogurt. Pure separation of various microorganisms (e.g. yeasts, fungi, bacteria such as acetic acid bacteria and lactic acid bacteria) and their taxonomic and physiological studies have made possible the application of microorganisms suitable for each to fermented brewing foods to obtain better foods. From these achievements, attempts have been made to produce objects useful to humanity, using the ability to produce large quantities of certain products among microorganisms.
우리나라의 전통적인 발효식품인 농산물을 이용한 간장, 된장, 고추장, 빵, 납두(納豆), 식초, 절임식품(김치 등)과 수산물을 이용한 젓갈류와 생선간장(젓국)등의 제조과정에도 특이적으로 작용하는 미생물들(국균(Aspergillus), 효모류, 초산균, 젖산균류 등)이 자연적으로 또는 인위적으로 제공된다. 이들 전통장류의 제조공정에서 가장 널리 이용되는 미생물중의 하나가 곰팡이 종류인 국균류(Aspergillus) 이며 그중에서는 전분분해능과 단백질분해능이 우수하여 간장, 된장, 고추장의 종국(種麴, seed culture)제조에 널리 이용되는종이 황국균이다.In particular, the manufacturing process of soy sauce, soybean paste, red pepper paste, bread, napa, vinegar, pickled foods (kimchi, etc.) and salted seafood and soy sauce (chopped soup) using aquatic products, which are traditional Korean fermented foods Acting microorganisms (Aspergillus, yeasts, acetic acid bacteria, lactic acid bacteria, etc.) are provided naturally or artificially. One of the most widely used microorganisms in the manufacturing process of these traditional soybeans is the fungus, Aspergillus. Among them, the seed culture of soy sauce, soybean paste, and red pepper paste is produced because of its excellent starch resolution and protein resolution. The species widely used for is Hwang Kyun.
곰팡이 종류에 속하는 황국균(Aspergillus oryzae)은 전분 분해효소인 α-amylase나 단백질 분해효소인 aspartic proteinase, 지방산 분해효소인 triglyceride lipase 등의 효소 단백질 생산에 널리 사용되고 있다(Walsh and Headon, 1994).Aspergillus oryzae, a fungal species, is widely used for the production of enzyme proteins such as α-amylase, a starch degrading enzyme, aspartic proteinase, and triglyceride lipase, a fatty acid degrading enzyme (Walsh and Headon, 1994).
종국은 황국균(Aspergillus oryzae)을 쌀이나 좁쌀에 배양한 상태로 사용되며, 전분을 많이 함유한 곡류(쌀, 밀쌀, 보리쌀 또는 밀가루) 등을 쪄서 냉각한 다음 종국을 접종하여 탁주, 간장, 된장, 고추장 등의 전통장류 등에 사용되는 곡류에 국균 곰팡이를 배양한 입국(粒麴)을 제조한다. 일반적으로 약 30℃ 쪽에서는 Amylase(아밀라제 : 전분 분해효소)의 생성이 잘 되고 40℃ 쪽에서는 Protaese(프로테아제 : 단백질 분해효소)의 생성이 잘되는 것으로 알려져 있다(발효공학 유주현, 1986).It is used after cultivating aspergillus (Aspergillus oryzae) in rice or millet rice, and after cooling with grains (rice, wheat, barley or wheat) that contain a lot of starch, inoculate it with Takju, soy sauce, miso, It manufactures the immigration which cultured Korean fungi on grains used in traditional jang such as gochujang. In general, the production of Amylase (amylase: starch degrading enzyme) is good at about 30 ° C, and the production of Protaese (protease: protease) is well known at 40 ° C (fermentation engineering Yu Ju Hyun, 1986).
그러나 최근 산업화와 핵가족화 바쁜 일상생활로 인하여 현재에는 옛날처럼 각 가정에서 장류를 제조하는 예는 거의 없으며 그 제조과정을 아는 사람들도 점차 사라져 가고 있다. 오늘날 장류의 대부분은 대형 제조업체에서 생산되어 시판되고 있으나 그 공정은 전통적인 제조공정을 따르지 않고 인스탄트 식품 형태로 대량생산만을 위한 시설로 되어 있다However, due to the recent industrialization and the nuclear family's busy daily life, there are few examples of making jang in each household as in the past, and people who know the manufacturing process are gradually disappearing. Today, most of the berries are produced and marketed by large manufacturers, but the process does not follow the traditional manufacturing process, but only for mass production in the form of instant food.
특히, 전통장류(된장, 고추장)의 일반적인 제조공정(발효공학 유주현, 1986)은 도1에 도시된 바와 같으며 이와 같은 전통장류의 제조공정에 있어서 장류의 맛과 향, 영양을 결정하는 중요한 요소가 되는 입국중의 효소의 역가(Activity)는 종국의 품질에 의해 결정되는데 이들 장류 제조업체의 대부분이 종국제조에 충분한 기술을 보유하지 못한 재래식의 영세 중.소업체로부터 구매하거나 위탁생산하고 있어 이들 종국으로 부터는 충분한 발효와 숙성기간을 필요로 하며 우리나라 전통 장류가 가지는 맛과 영양면을 충분히 고려한 제품은 만들어지지 못하고 있는 실정이다.In particular, the general manufacturing process (fermented engineering Yu Ju-hyun, 1986) of the traditional Jangjang (Miso, Gochujang) is shown in Figure 1 and the important factors that determine the taste, aroma, and nutrition of the Jangjang The activity of enzymes entering the country is determined by the quality of the end, and most of these manufacturers are purchased or commissioned from conventional small and medium-sized companies that do not have sufficient skills in the species. It needs enough fermentation and ripening period, and the products that consider the taste and nutrition of Korean traditional soy sauce are not made.
이같은 문제점을 해결하기 위한 기존 기술로 국내 특허공개 91-004112호와 동 97-073380호가 제시되어 있다.Korean Patent Publication Nos. 91-004112 and 97-073380 have been proposed as existing technologies for solving such problems.
특허공개 91-004112에서는 Amylase와 Protease의 역가를 같이 얻기 위하여 증자한 밀가루 및 대두 혼합물에 국균을 접종하는 방법을 사용하였으나 국균이 대두표면에는 직접 증식하기 어렵고 밀가루 표면에는 증식하기는 쉬우나 형성된 밀가루 코지는 포자형성이 충분하지 못하여 제국시에 종국으로써의 효과가 떨어진다. 그리고 국균은 배양온도에 따라 Amylase 와 Protease를 같이 분비하는 능력이 있기 때문에 우리나라 전통 장류제조에서는 콩 코지의 제조(입국) 필요성이 없으며Patent Publication 91-004112 used a method of inoculating Bacillus spp. In increased flour and soybean mixture to obtain the titer of Amylase and Protease, but it was difficult to grow directly on soybean surface and easy to grow on flour surface. Insufficient sporulation results in poor end effect during empire. In addition, since Korean bacterium has the ability to secrete Amylase and Protease according to the culture temperature, there is no need to make soybeans in Korea.
또한, 특허공개 97-073380에서의 제국의 선발효 단계에서 제국실에 볏짚을 까는 것은 국균에 의한 제국보다는 Bacillus subtilis(고초균)에 의한 효과를 기대 할 수는 있으나 기타 잡균의 오염도가 높고 청국장이나 일본된장의 제조공정과 유사하며 칼칼한 맛을 필요로하는 전통 고추장등의 제조에 사용되는 순수한 국균의 증식에 의한 우리나라 전통의 제국 형성과정과는 차이가 있다.In addition, the rice straw in the imperial chamber during the first fermentation stage of the empire in the patent publication 97-073380 may be expected to be more effective by Bacillus subtilis than the empire by the bacterium, but the contamination of other germs is high, and Cheonggukjang or Japan It is similar to the manufacturing process of doenjang and is different from the traditional empire formation process by the growth of pure Korean bacteria, which are used for the manufacture of traditional red pepper paste, which requires a sharp taste.
따라서 전통장류의 발효에 이용되는 종국은 다음과 같은 특징을 가져야 한다.Therefore, the final product used for fermentation of traditional jang should have the following characteristics.
① 증식속도가 빠르고 균주의 안정성이 확인된 것을 사용할 것① Use fast growth rate and stable strain
② Protease 또는 Amylase의 효소역가가 우수할 것② Enzyme titer of protease or amylase should be excellent
③ 탄수화물의 전환 수율이 높을 것③ High conversion yield of carbohydrates
④ 고유한 향을 가질 것④ Have unique scent
⑤ 잡균에 의한 오염도가 낮고 유효포자수가 높을 것⑤ Low contamination by various germs and high effective spore count
본 발명은 우리나라 전통장류(된장,고추장,된장)등의 제조과정중 제국 또는 입국과정에 사용되는 종국을 제조키 위하여 사용되는 국균들 중에서도 가장 널리 사용되어온 황국균(Aspergillus oryzae)만을 대두박과 통밀을 사용하여 단일공정으로 선택배양하여 Amylase(아밀라제:전분분해효소)와 Protease(프로테아제; 단백질 분해효소)를 동시에 생산하는 전통장류 제조용 종국을 제조키 위한 것이다.The present invention uses only soybean meal and whole wheat soybean gourd (Aspergillus oryzae), which is the most widely used among the fungi used to manufacture the final country used in the empire or entry process during the manufacturing process of Korean traditional soybean paste (soybean paste, red pepper paste, miso), etc. It is intended to manufacture a final product for the production of traditional tofu which simultaneously produces Amylase (amylase: starch) and Protease (protease) by selective culture in a single process.
이러한 본 발명은 전통장류에 사용되는 종국을 제조함에 있어서 종배양 단계에서 대두박 추출물을 함유한 증자한 좁쌀(찰조)을 이용하여 배양온도 30-40℃에서 수분율 40-60%로 2-3일간 배양하여 황국균을 종 배양시키고 종국제조를 위한 본 배양에서는 통밀과 대두박 분을 100-200:1로 혼합 후, 증자하여 무균공기로 냉각하고 중탄산소다 또는 참나무재를 0.1-1%첨가한 후 수분율 50±10%, 배양온도 28-30℃로 3-4일간 배양 후 포자가 충분히 형성되면 35-40℃로 온도를 높이고 제습을 계속하면서 1-2일간 건조하여 종국을 제조하므로써 이루어진다.In the present invention, in the preparation of the seed used in traditional Korean cultivation, using a steamed millet containing the soybean meal extract in the seed culture step (Garjo), incubated for 2-3 days with a water content of 40-60% at a culture temperature of 30-40 ° C. In this culture for seed culture, the whole wheat and soybean meal were mixed at 100-200: 1, and then steamed and cooled by sterile air, and 0.1-1% of sodium bicarbonate or oak wood was added. After incubation for 3-4 days at 10%, incubation temperature 28-30 ℃, if the spores are sufficiently formed by raising the temperature to 35-40 ℃ and drying for 1-2 days while continuing dehumidification is made by the final production.
도 1 은 전통장류의 일반적인 제조공정도1 is a general manufacturing process of traditional jang
본 발명은 종국의 Starter(발단배양)을 제조하는 종배양과, 종국을 제조하는 본배양으로 나누어지며, 이하 종배양과 본배양을 상세히 설명한다.The present invention is divided into a seed culture for producing a starter (initiated culture) and a main culture for producing a seed, and the seed culture and the main culture will be described in detail below.
1. 종배양(종국의 starter 제조)1. Species culture (final starter production)
분쇄한 대두박 50-500g을 30-40℃의 따뜻한 물 1-10ℓ에 하루동안 잘 풀어둔다음 상등액을 여과포로 여과한 다음, 씻어둔 좁쌀(좋기로는 찰조) 1-5kg을 담그고 6-12시간 동안 불려 고압멸균기에서 30분간 증자한 후, 35℃로 냉각한다.50-500 g of crushed soybean meal was dissolved well in 1-10ℓ of warm water at 30-40 ℃ for 1 day, and then the supernatant was filtered through filter cloth, and then 1-5kg of washed rice (preferably chaljo) was soaked for 6-12 hours. Called for 30 minutes in a autoclave and then cooled to 35 ℃.
그리고 준비한 황국균(Aspergillus oryzae)의 포자 현탁액 10-100ml을 접종한 후, 통풍이 가능한 발효상자에 담아 1-2㎝ 두께로 깔고 광목을 덮어 수분율 50-60%, 온도 30℃조건에서 48-72시간 동안 포자가 생길때 까지 배양한다. 이때 발효열에 의해 배양온도가 40℃ 를 넘지 않도록 주의한다.After inoculating 10-100 ml of the spore suspension of prepared Aspergillus oryzae, put it in a ventilated fermentation box and lay it in 1-2cm thickness and cover the mineral wood with moisture content of 50-60%, 48-72 hours under the temperature of 30 ℃. Incubate until spores are formed. At this time, be careful not to exceed 40 ℃ by the heat of fermentation.
2. 본배양(종국제조)2. Main Culture (Seong International)
밀기울 ,밀쌀, 쌀겨 등의 곡물 (좋기로는 통밀)과 대두박 분말을 100-200:1의 중량비로 혼합하고 증자한 후, 제균된 공기를 쏘여 35℃로 냉각한다.Grains (preferably whole wheat) such as bran, wheat and rice bran and soybean meal powder are mixed and added in a weight ratio of 100-200: 1, and then the sterilized air is shot and cooled to 35 ° C.
냉각한 통밀에 첨가제로서 육송이나 참나무의 재를 0.1-1%, 중탄산소다를 0.1-1% 첨가한다.To the cooled wholemeal, 0.1-1% of ash and oak ash and 0.1-1% of sodium bicarbonate are added as additives.
종균배양 한 좁쌀(종국의 Start)을 본 배양 할 곡물의 중량에 대하여 0.1-5% 농도로 접종 하고 배양온도 28-35℃로 통풍이 가능한 상자(산소농도 0.2% 이상)에 광목을 덮어 수분율을 50±10%, 35℃가 넘지않는 조건으로 2-3일간 배양한다.Spawned millet culture (final start) is inoculated at 0.1-5% concentration to the weight of the grain to be cultured, and the moisture content is covered by covering the wood with a box (oxygen concentration 0.2% or more) that is ventilated at a culture temperature of 28-35 ℃. Incubate for 2-3 days at 50 ± 10% and no more than 35 ℃.
포자가 충분히 착생되면 35-40℃로 온도를 높이고 제습을 실시하면서 1-2일간 배양하여 수분율이 6-12% 정도가 되도록 건조한다.When the spores are sufficiently grown, the temperature is increased to 35-40 ° C., followed by dehumidification, incubated for 1-2 days, and dried to obtain a moisture content of about 6-12%.
건조된 종국(포자와 균사에 덮힌 통밀)은 별도의 분쇄공정을 거쳐 일정용량으로 진공 또는 질소충진 포장으로 제품화한다.The dried seed (whole wheat covered in spores and mycelium) is subjected to a separate grinding process and commercialized in a vacuum or nitrogen-filled package at a predetermined capacity.
본 발명에 의해 제조된 종국은 향기가 좋고 특유의 선명한 색을 지니며, 포자의 착생이 양호하였고 건조상태가 좋아 오래동안 보관이 가능하였으며 특히, 잡균과 세균의 오염도가 극히 낮아 우수한 품질의 종국공급이 가능한 것이다.The final product produced by the present invention has good fragrance and has a distinctive vivid color, good growth of spores and good dry condition, so that it can be stored for a long time. This would be possible.
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