KR20010104790A - A method to make soysauce made from bean-cured refuse by enzyme-decomposition and its soysauce - Google Patents

Abstract

The present invention relates to a soy sauce obtained by enzymatic digestion of the busy paper and a method for producing the soy sauce. It is an object of the present invention to provide a soy sauce having a deep flavor and a method for producing the soy sauce by using soybeans left in the process of dipping, grinding, and filtering soybeans to produce tofu or soy milk.

In order to improve the preservation of raw and busy fats, it is dried and powdered to sterilize the powdered fat or the bacteria in the busy fat or water which is less than 10% by weight, and water is added to the sterilized sterilized sterilized bacteria to improve protein degradation. After enameling, enzymes (proteinases derived from Apergillus orizae) were added and enzymatically reacted for 40 to 48 hours at temperatures of 45 ° C to 55 ° C. The enzyme treatment produced by the above process is subjected to a water bath to completely inhibit enzyme activity, and then cooled and centrifuged. Then, the supernatant from which the precipitate was removed was filtered under reduced pressure using a paper filter paper to completely remove the residue, and then concentrated. Sodium chloride was added so that the salt content of the final product was 10% or more by weight to prepare a final dark brown soy sauce. And soy sauce prepared by the method.

Description

A method to make soysauce made from bean-cured refuse by enzyme-decomposition and its soysauce}

The present invention relates to a soy sauce obtained by enzymatically digesting the busy, and a method for producing the soy.

Currently, brewed soy sauce has good taste and aroma, but it takes a long time to ferment and is economically expensive for fermentation equipment. On the contrary, the soy sauce prepared according to the present invention is much more economically advantageous since it can be prepared over a short time of about 3 to 4 days.

Until now, research on busy business has been carried out by making tofu and squeezing the remaining moisture in the initial moisture content to about 593% of the weight ratio to dry weight to reduce the moisture of the business up to 378%, and then drying the moisture content by weight with hot air. Reduced by 10% [Reference: 'Korean J. Food. Sci. Technol. vol 10.pp 1- pp 7. 1978. Seong-su Jung]. It has been reported that treatment of the dried bis with acetone or ethyl alcohol improves the drying rate, protein content, color and amylograph properties. [Reference: 'Korean J. Food. Sci. Technol. vol 26.pp 484- pp 489. 1994. By Kim Kang-sung]

In addition, the observation of microorganisms involved in fermentation of biji under fermentation conditions showed that changes in free amino acids, nucleic acid-related substances, reducing sugars and small sugars during fermentation were reported. J. Food. Sci. Technol. vol 19.pp520- pp527. 1987. Lee, Moon Sook], Enzyme reactions to increase the extraction efficiency of soy protein has been reported to increase the protein recovery and solid solubility [Reference: 'Korean J. Food. Sci. Technol. vol 17.pp95-pp100. 1985. Kim Woo-jung].

In addition, the study that the addition of bean curd tofu to increase the firmness and improve the sensuality [Reference: 'Korean J. Food. Sci. Technol. vol 17.pp522-pp525. 1985. Sohn Jung-Woo] and sieving and centrifugation have been successful in recovering more than 90% of dietary fiber by weight and about 30% of protein [Reference: 'Korean J. Food. Sci. Technol. vol 24.pp97- pp100. 1992. Lee Wonjong].

However, these studies have hardly been put to practical use. The present invention relates to a soy sauce having a deeper flavor and a method for producing the soy sauce using a busy paper.

The present invention has been made to solve the above problems, and an object of the present invention is to use soybean and soy sauce having a deep flavor by using soybeans left in the process of preparing soy or soy milk by dipping, grinding and filtering soybeans. It is to provide a manufacturing method.

Soy sauce is a liquid seasoning obtained by fermenting and ripening soybeans as a main raw material, by adding grains such as rice, cultivating Koji bacteria, and adding salt to the dipped ones. That is, it is the seasoning which harmonized the fragrance and color by various organic components. Soybeans are left in large quantities in the process of dipping, crushing and filtering soybeans to produce tofu or soymilk, and water-soluble substances are removed from soybeans, but many nutrients remain. However, due to the high water content, microorganisms easily grow and produce rancid fat, so that only a part of them are recycled to produce soybean oil, and the rest are used for feed or disposed of in a corrupt state. In addition to waste, environmental problems are also causing serious problems.

Another object of the present invention is to provide a soy sauce with a flavor and a method for producing the soy sauce using a busy paper used for feed or discarded in a corrupt state in order to solve the above problems.

The present invention utilizes the biji produced after tofu and soy milk production. Busy uses live fats containing 2% to 10% by weight of fat, 5% to 15% protein, 0.5% to 2% ash, 70% to 90% moisture.

In addition, sterilized beads that have been sterilized for about 10 to 20 minutes at a temperature of 115 to 125 ° C. in order to sterilize the bacteria in the live busy and to improve proteolysis can be used.

Generally, sterilization of bacteria is performed based on 15 minutes sterilization at a temperature of about 121 ° C., and sterilization is possible for about 10 minutes to 20 minutes at a temperature of 115 to 125 ° C. If the sterilization time is less than 10 minutes, sterilization is not done properly, if more than 20 minutes 10 to 20 minutes is most suitable because there is a risk of denaturation of nutrients in the sample.

Stir well by adding water so that the weight ratio of fresh or sterile busy to water is about 1.5: 1 to 3: 1. In order to continuously gaiters during the following enzymatic reaction, water as much as the above ratio is required, and since the enzyme is dispersed in water, the following enzymatic reaction is further promoted by increasing contact with water. However, if the amount of water exceeds 3: 1, the reaction is diluted and needs to be concentrated more. Therefore, more concentration time is required. If the amount of water is less than 1.5: 1, Less contact with water leads to less efficient enzyme reactions.

After mixing the raw or sterilized paper with water and stir well, add 2 units to 3 units of enzyme (Apergillus orizae-derived proteinase) per 100 g of the fresh or sterilized paper before adding water to 40 to 45 ℃ to 55 ℃ The reaction is carried out while stirring for hours to 48 hours. The enzyme is a protease (proteinase) derived from Apergillus orizae and is widely used for food at present. In particular, it is a strain that is widely used as a source of food enzymes and industrial enzymes because it exhibits high reactivity and thermal stability even at high temperatures. Since the enzyme is derived from Apergillus orizae, a basophilic strain, the optimum reaction temperature of the enzyme is about 50 ° C. Therefore, in the case of the enzyme, the reactivity is significantly lowered at a temperature of less than 45 ℃ to take too much reaction time, the enzyme is inactivated at a temperature above 55 ℃ the enzyme reaction is impossible. The ratio of the enzyme to be mixed is to calculate the protein content in the busy fat and mixed at the most suitable ratio of the commercial enzyme.

By the above enzyme reaction, hydrolyze the protein of busy, increase the amino acid to increase the deep flavor. The action of these enzymes is the same as the metabolism in microorganisms during fermentation, so that the same flavor as brewed soy sauce can be obtained in a short time with high enzyme amount and enzyme activity. The enzyme treatment produced by the above process is subjected to a water bath at 90 ° C. to 99 ° C. for about 10 minutes to 20 minutes to completely inhibit enzymatic activity, and then cooled. In general, enzymes are completely inert above 90 ° C, and the bath is below 100 ° C, considering that it is a water bath treatment. In the case of direct heating without using the bath, the temperature of the container may increase rapidly and carbonization may occur.

The mixture is cooled and then centrifuged for 10-20 minutes at a speed of 9,000 rpm to 12,000 rpm. After centrifugation, the supernatant from which the precipitate was removed was filtered under reduced pressure using a paper filter paper to completely remove the residue. In addition to filtration under reduced pressure using paper filter paper, filtration under reduced pressure may be carried out by other methods which can be easily carried out by those skilled in the art. The product obtained by the above method is concentrated about 8 to 12 times using a vacuum concentrator. Concentration of the solution may be carried out by other concentration methods which can be easily carried out by those skilled in the art, in addition to using a vacuum concentrator. Sodium chloride is added by 5% to 15% by weight of the concentrate so that the salt content of the final product is at least 10% by weight. The solution obtained by the above method is dark brown, has a flavor similar to soy sauce, and tastes and tastes similar to soy sauce. As a result of analysis of soy sauce prepared by the above method, the solid content was more than 30% by weight, TN (total nitrogen) was 2.0 or more, and the salt content was more than 10% by weight. It was concluded that it was liver, showing similar results with a content weight ratio of 30% or more, a salt content weight ratio of 10% or more, and a TN 1.0 or more.

In order to improve the preservation of the raw paper, the raw paper may be dried and powdered to prepare soy sauce using powdered paper having a water content of 10% or less by weight. The method of preparing soy sauce using powdered bean is as follows.

8 to 12 units of enzyme (from Apergillus orizae) per 100 g of powdered fat before adding water to this mixture (i.e. mixture of powdered fat and water) after mixing and mixing powdery fat to water in a ratio of 1: 3.5 to 1: 5. Proteinase) was added and reacted with a gait for 40 to 48 hours at a temperature of 45 ℃ to 55 ℃.

After the enzymatic reaction, soy sauce is prepared by deactivating the enzyme in a bath, centrifugation, filtration under reduced pressure, concentration, and sodium chloride in the same manner as in the above-described raw or sterile paper.

Example 1

Live busy paper containing 2% to 10% by weight of fat, 5% to 15% protein, 0.5% to 2% ash, 70% to 90% moisture was used.

Stir well by adding water so that the ratio of fresh fat to water is about 1.5: 1 to 3: 1, and then add 2 to 3 units of enzyme (Apergillus orizae-derived proteinase) per 100g of fresh fat before adding water at a temperature of 51 ° C. The reaction was carried out for 40 to 48 hours. The enzymatic product produced by the above process was subjected to a hot water treatment at 95 ° C. for about 15 minutes to completely inhibit enzymatic activity and then cooled. After cooling the mixture, the mixture was centrifuged at a speed of 9,000 rpm to 12,000 rpm for 15 minutes, and the supernatant from which the precipitate was removed was filtered under reduced pressure using paper filter paper to completely remove the residue. The product obtained by the above method was concentrated about 8 to 12 times using a vacuum concentrator. Sodium chloride was added by 5% to 15% by weight of the concentrate to the salt content of the final product of more than 10% by weight. The solution obtained by the above method is dark brown, has a flavor similar to soy sauce, has a similar taste and salty taste to soy sauce, and the analysis shows that the solid content is more than 30% by weight, and TN (total nitrogen) is 2.0 or more. Since the salt content indicates more than 10% by weight, it was concluded that the soy sauce showed similar results as the solid content weight ratio of more than 30%, the salt content of more than 10%, and the TN 1.0 or more.

Example 2

To sterilize bacteria and improve protein degradation in live fats containing 2% to 10% by weight of fat, 5% to 15% protein, 0.5% to 2% ash, 70% to 90% moisture Sterile busys were used, which sterilized the bacteria for about 15 minutes at a temperature between < RTI ID = 0.0 >

After adding the water to the weight ratio of sterilized bean to water at about 1.5: 1 to 3: 1, stir well, and then adding 2 to 3 units of enzyme (Apergillus orizae-derived proteinase) per 100 g of the sterilized bean before adding water at a temperature of 51 ° C. The reaction was carried out for 40 to 48 hours. The enzymatic product produced by the above process was subjected to a hot water treatment at 95 ° C. for about 15 minutes to completely inhibit enzymatic activity and then cooled. After cooling the mixture, the mixture was centrifuged at a speed of 9,000 rpm to 12,000 rpm for 15 minutes, and the supernatant from which the precipitate was removed was filtered under reduced pressure using paper filter paper to completely remove the residue. The product obtained by the above method was concentrated about 8 to 12 times using a vacuum concentrator. Sodium chloride was added by 5% to 15% by weight of the concentrate to the salt content of the final product of more than 10% by weight. The solution obtained by the above method is dark brown, has a flavor similar to soy sauce, has a similar taste and salty taste to soy sauce, and the analysis shows that the solid content is more than 30% by weight, and TN (total nitrogen) is 2.0 or more. Since the salt content indicates a weight ratio of more than 10%, it was concluded that the soy sauce showed similar results as the solid content weight ratio of more than 30%, the salt content weight ratio of more than 10%, and TN 1.0 or more.

Example 3

To improve the preservation of raw paper containing 2% to 10% by weight of fat, 5% to 15% protein, 0.5% to 2% ash, and 70% to 90% moisture, the raw paper is dried and powdered. The powdered paper obtained by pulverizing the busy paper at a water content of 10 ° C. or less was used for the production of soy sauce.

After mixing well in a ratio of 1: 5 to 1: 5 weight ratio of powdery fat to water, add 8 to 12units of enzyme (Apergillus orizae-derived proteinase) per 100g of powdery fat before adding water, at a temperature of 51 ° C. The reaction was carried out for 40 to 48 hours. The enzymatic product produced by the above process was subjected to a hot water treatment at 95 ° C. for about 15 minutes to completely inhibit enzymatic activity and then cooled. After cooling the mixture, the mixture was centrifuged at a speed of 9,000 rpm to 12,000 rpm for 15 minutes, and the supernatant from which the precipitate was removed was filtered under reduced pressure using paper filter paper to completely remove the residue. The product obtained by the above method was concentrated about 8 to 12 times using a vacuum concentrator. Sodium chloride was added by 5% to 15% by weight of the concentrate to the salt content of the final product of more than 10% by weight. The solution obtained by the above method is dark brown, has a flavor similar to soy sauce, has a similar taste and salty taste to soy sauce, and the analysis shows that the solid content is more than 30% by weight, and TN (total nitrogen) is 2.0 or more. Since the salt content shows more than 10% by weight, it was concluded that the soy sauce showed similar results with the solid content weight ratio of more than 30%, the salt content of more than 10%, and the TN 1.0 or more.

Currently, brewed soy sauce has good taste and aroma, but it takes a long time to ferment and is economically expensive for fermentation equipment. On the contrary, the soy sauce prepared according to the present invention is much more economically advantageous since it can be prepared over a short time of about 3 to 4 days.

Busy is a large amount left in the process of dipping, crushing, filtering soybeans to produce tofu or soy milk, but the water-soluble substance is released from soybeans, but many nutrients remain. However, due to the high water content, microorganisms easily grow and produce rancid fat, so that only a part of them are recycled to produce soybean oil, and the rest are used for feed or disposed of in a corrupt state. Not only waste, but also environmental problems are causing serious problems. Therefore, the present invention can prevent waste of resources by preparing soy sauce using busy paper.

Furthermore, the soy sauce prepared by the above method is mixed with brewed soy sauce to prepare mixed soy sauce, refined salt, meat extract, mixed seasoning, dried onion and dried carrot powder, anhydrous glucose, MSG (L-monosodium glutaminate) and spray Powdered ramen soup with improved flavor, yeast, vegetables, fish and meat extracts are added, followed by powdering to prepare seasonings and flavors of yeast, vegetables, fish and meat to prepare soy sauce for dressing. It is available.

Claims (5)

a) mixing leggings with the busy and water; b) adding an enzyme (apergillus orizae-derived proteinase) to the mixture of a) and enzymatically reacting for 40 to 48 hours at a temperature of 45 ° C. to 55 ° C .; c) deactivating the enzyme treatment by enzymatic treatment of the enzyme treatment for 10 minutes to 20 minutes at 90 ℃ to 99 ℃; d) cooling after deactivation of the enzyme activity and centrifuging for 10 to 20 minutes at a speed of 9,000 rpm to 12,000 rpm; e) removing the sediment by filtering the supernatant from which the precipitate was removed after centrifugation under reduced pressure; f) concentrating the resulting product 8 to 12 times after removal of the busy residues; g) a method for preparing enzymatic soybean using soybean, characterized in that the sodium chloride is added in a weight ratio of 5% to 15% relative to the concentrate produced in f). The raw paper according to claim 1, wherein the busy paper contains 2% to 10% fat by weight, 5% to 15% protein, 0.5% to 2% ash, and 70% to 90% moisture. Selected from the group consisting of sterilized paper sterilized with bacteria for about 15 minutes at a temperature of 115 ℃ to 125 ℃ and powdered paper made by drying and pulverizing the raw paper to hydrated powder to less than 10 ℃ A method for producing enzymatically digested soy sauce using biji which is characterized in that. The method according to claim 1, wherein in step a) the live or sterile paper is added with water such that the weight ratio of the live or sterile paper to water is about 1.5: 1 to 3: 1, while the powdered paper is the powder A process for producing enzymatically digested soy sauce using water, wherein water is added so that the weight ratio of the water to water is about 1: 3.5 to 1: 5. The method according to claim 1, wherein in step b), the live or sterile fat adds 2 to 3 units of enzyme (Apergillus orizae-derived proteinase) per 100 g of sterile fat before adding water, while the powdered fat is added with water. A method for producing enzymatically-dissolved soy sauce using biji, which comprises adding 8 units to 12 units of enzyme (Apergillus orizae-derived proteinase) per 100 grams of the former powdery bean. The enzymatically digested soybean using soybean according to claim 1, which is produced by the above production method.