KR20010111432A - Method for the Rapid making of Traditional Soybean Paste by Mixed Fermentation Process - Google Patents

Abstract

The present invention relates to a method for preparing fast- acting traditional doenjang using complex fermentation properties, and more specifically, to rapidly decompose soybean protein through fermentation process of Bacillus subtilis Chungkukjang and Aspergillus oryzae. , Zygosaccharomyces rouxii and yeast digestion (Yeast Autolyzate) were added alone or mixed and aged at 10 ℃ -30 ℃ for 15-30 days. It is about.

Doenjang of the present invention does not change the moisture content according to the aging period, pH is 5.2 ~ 7.0 is a little higher than the traditional doenjang. The total nitrogen content was not different, but the water-soluble nitrogen was higher than general soybean paste from 1.6 ~ 1.68% at the beginning of soaking to 2.0 ~ 2.2% at the end of soaking. The amino nitrogen content in the late immersion is also very high, 250 mg% to 450mg%.

Free amino acids are high in glutamic acid, proline, leucine and lysine and generally low in cysteine and arginine. The production of traditional doenjang using Cheonggukjang was effective to shorten the ripening period, and it was evaluated to be generally good in overall acceptability compared to conventional doenjang.

Description

Method for manufacturing Rapid Soybean Paste by Mixed Fermentation Characteristics {Method for the Rapid making of Traditional Soybean Paste by Mixed Fermentation Process}

The present invention relates to a method for producing fast-paced traditional miso using Cheonggukjang. More specifically, the conventional traditional soybean paste production required three to six months of aging, but the present invention rapidly decomposes soybean protein through the fermentation process of Cheonggukjang , Aspergillus oryzae, and Jisakaromais. The present invention relates to a method of preparing traditional miso with excellent flavor by lysing Zygosaccharomyces rouxii and yeast autolyzate in a single or mixed manner and then aging at 30 ° C. for 30 days.

Doenjang is divided into traditional doenjang and improved doenjang according to the manufacturing method, which shows a big difference in taste and aroma. Traditional doenjang is a method that has been made at home since ancient times. Soy sauce is soaked and the meju is filtered and crushed . The salt is added to another jar and matured. It is characterized by a lot of strong smells. On the other hand, an improvement derived from Japanese miso is the fungus Aspergillus duck first (Aspergillus oryzae) of well decomposed protein and starch in the starchy raw materials such as rice or barley artificially inoculated and incubated after creating the gokja boiled beans here and Salt is mixed and aged, then ground to make a product. Therefore, the improved doenjang is not suitable for doenjang stew due to its strong sweetness and mild odor.

One of the main reasons why traditional soybean paste is not industrialized is that it is difficult to produce uniform products due to the longer and longer quality of meju compared to the improved doenjang. In other words, conventional soybeans start the work of floating meju in the fall and soak between the end of New Year and the beginning of March, so a manufacturing period of at least 3 to 6 months is required.

In order to solve the problems of the traditional doenjang, the present invention has been studied for the microorganisms involved in fermentation of conventional doenjang. Duck grows and Bacillus bacteria grow mainly inside. Also, during fermentation of doenjang, yeast has a lot of jigosaccharomyces and Torulopsis ( Candyda) grows in late stages of fermentation to produce flavor substances. In this way, bacteria, fungi, and yeast are combined to give a unique taste and flavor component to the traditional doenjang.

Bacteria, a unique microorganism of traditional doenjang, are bacteria of the Bacillus subtilus that easily inhabit boiled soybeans.These bacteria produce powerful proteolytic enzymes, so they make cheonggukjang with 2 ~ 3 days rapid fermentation at 40 ℃ high temperature. It can be called the manufacturing method. However, Cheonggukjang lacks the deep and rich flavor of traditional doenjang prepared by long-term fermentation.

The present invention uses a complex enzyme system of bacteria, fungus and yeast of conventional doenjang to reproduce the taste and aroma of traditional doenjang and produce it as an attribute. to use and Aspergillus duck claim, by aging either alone or by reaction with mixed my process and look-Shi, yeast magnetic hydride is a saccharide to purify the smell of soybean have a flavor, such as traditional paste.

1 is a graph showing the sensory test results of traditional doenjang and doenjang of the present invention

The present invention is composed of the preparation of fast-paced traditional doenjang and the preparation of instant doenjang using complex fermentation bacteria. The following examples are intended to illustrate the present invention in detail, and these examples do not limit the technical scope of the present invention.

<Example 1>: Produced red miso (I) (Cheongkukjang + improved meju)

Cheonggukjang was inoculated with boiled soybean after inoculation of boiled soybeans isolated from traditional Cheonggukjang, mainly Bacillus subtilis, and fermented at 40 ° C for 3 days. Cultivated improved meju is mixed with 1: 1 to 20: 1, ground into chopper with 8-12% saline, immersed in a container, sealed, and aged for 15-30 days at 10-30 ° C to prepare fast-acting miso. Protein solubility of fast-acting soybean paste prepared in this way was increased from 52% at the beginning of fermentation to 68% after 20 days of fermentation (Table 2). The free amino acid content of fast-acting soybeans increased more than two times compared to Cheonggukjang, and in particular, threonine, serine, glutamine, proline, glycine, alanine, cystine, and isoleucine increased more than two times (Table 3). At the same time, meju odor decreased and hepatic odor increased (Table 1).

Table 1. Comparison of sensory evaluation between accelerated soybean paste and Chungkookjang

division Cheonggukjang Fast miso (1) Fast miso (2) Fast miso (3) Meju Smell 6.1 ± 1.4 5.6 ± 1.8 5.0 ± 2.2 4.5 ± 1.9 Soy Smell 3.3 ± 1.2 3.9 ± 1.4 3.5 ± 1.5 3.6 ± 1.1 Sensory score 3.4 ± 1.1 3.7 ± 1.8 4.3 ± 1.8 3.6 ± 1.3

(Sensory index 1: extremely weak, 9: extremely strong)

<Example 2> Preparation of fast-acting miso (II) (Cheongkukjang + improved meju + yeast extract)

The yeast extract is added to the method (I) of fast-acting soybean preparation of Example 1 before grinding into yeast. 2 ~ 10% of the total amount of doenjang, which was self-digested at 55 ° C. for 4 to 10 hours, was ground into choppers, packed in a container, sealed, and matured at 10 to 30 ° C. for 15 to 30 days to prepare traditional doenjang (II). Protein solubility of the fast-acting soybean paste was increased from 50% of the early stage of fermentation to 67% after 20 days of fermentation (Table 2). The free amino acid content also increased 1.9-fold and showed an amino acid increase similar to that of fast-growing miso (I) (Table 2). As a result of sensory evaluation, the smell of meju was significantly decreased and soy sauce taste was significantly increased than that of Cheonggukjang (Table 1).

<Example 3> Preparation of fast-acting miso (III) (Cheongkukjang + improved meju + yeast extract + yeast)

Saccharomyces luxi culture yeast was added to 1 to 5% of the total amount of soybean paste in a method of preparing fast-acting soybean paste of Example 2, ground into choppers, packed in a container, sealed, and aged at 10 to 30 ° C. for 15 to 30 days. To prepare fast-acting miso The protein acceptability of fast-acting soybean paste prepared in this way was increased from 52% of the early stage of fermentation to 67% after 20 days of aging (Table 2). The free amino acid content increased 1.8-fold and an increase in amino acids similar to that of fast-growing intestine (I) occurred (Table 3). As a result of sensory evaluation, the smell of meju was significantly reduced than that of Cheonggukjang (Table 1). QDA diagram comparing the organoleptic quality of fast-acting miso (III) with Cheonggukjang and commercial doenjang is shown in FIG.

Table 2. Changes in Water Soluble Protein Content during Rapid Miso Fermentation

sample Aging period (days) 0 10 20 30 C 52.55 63.46 66.55 65.50 A 51.98 55.0 67.84 66.48 AE 50.42 65.12 66.55 60.79 AYE 52.16 56.8 66.72 63.92

C (control group; Cheonggukjang), A (Soybean Gokja grown with A.oryzae),

Y (Wet cell mass of Zygo.rouxii)

E (Autolyzate of Y (70%))

<Example 4> Preparation of instant powder miso

In the method of Examples 1, 2 and 3, the Cheonggukjang and the improved meju were changed into choppers, dried in a hot air dryer at 40 to 60 ° C., and then powdered. Mix the ingredients with the same amount of water and mix well into a container to make instant doenjang that can be eaten from 2 to 3 days.

Table 3. Free Amino Acid Content in Miso (mg%)

amino acid sample CH C A AE AYE Asp 95 229 410 366 332 Thr 86 138 185 172 152 Ser 43 71 109 89 104 Glu 667 979 1239 1116 1047 Pro 244 634 703 590 713 Gly 74 149 150 165 151 Ala 110 307 344 321 313 Cys One 4 5 7 6 Val 218 352 440 417 394 Met 107 128 144 122 131 Ile 131 259 312 290 277 Leu 261 486 554 527 483 Tyr 132 169 187 174 153 Phe 220 349 419 392 357 His 133 172 213 166 132 Lys 247 367 412 398 380 Arg 97 83 42 50 58 Total 2,865 4,876 5,868 5,359 5,181

(CH: Cheonggukjang stored at 4 ° C., C: control; Cheonggukjang, A: Improved meju (Added Attribute Doenjang (Ⅰ), AE: Yeast Extract (Proper Doenjang Ⅱ), AYE: Yeast Addition (Proper Doenjang Ⅲ)

The present invention Where conventional soybean paste is aged for 3 to 6 months, aspergillus duckling, gojisaccharomyces luxi, and yeast autolysate are added alone or in combination for 15 to 30 days at 10-30 ℃. The fermentation process of Cheonggukjang makes it possible to rapidly decompose soy protein and to purify its toxic smell and taste to produce traditional doenjang with the unique taste and flavor.

Claims (5)

Cheonggukjang and improved meju were obtained by fermenting at 35 ° C to 45 ° C for 2 to 3 days using Bacillus subtilis strain for the production of Cheonggukjang at a ratio of 1: 1 to 20: 1, and 8 to 12% of salt was added to the chopper. The method for producing fast-acting traditional doenjang using complex fermentation characteristics, characterized in that the mixture is mixed with them, put into a container, sealed, and stored and aged at 10 ° C. to 30 ° C. for 15 to 30 days. According to claim 1, yeast extract is cultured Saccharomyces luxi or Saccharomyces cerevises concentrated at the logarithmic end, and then the total amount of soybean paste miso yeast extract at 50 ℃-60 ℃ 4-10 hours Method for producing fast-acting traditional doenjang using complex fermentation characteristics, characterized in that after adding 2 to 10% of crushed with chopper and aged The method according to claim 1, wherein the yeast extract and live yeast Saccharomyces luxi are added with 1 to 5%, and then crushed with chopper and sealed and aged at 10 to 30 ° C. for 15 to 30 days. Method of manufacturing traditional miso Cheonggukjang and refined meju obtained by fermenting at 35 ℃ -45 ℃ for 2 ~ 3 days using Bacillus subtilis strain for producing Cheonggukjang at a ratio of 1: 1: 1-20: 1, ground with chopper and ground at 40 ℃ ~ 60 ℃. Method of producing instant traditional miso using complex fermentation characteristics, characterized in that to prepare instant doenjang by mixing 8-12% salt and the same amount of water with respect to the dried raw material made by grinding 5. The method for preparing fast-acting traditional miso using complex fermentation characteristics according to claim 4, wherein instant fermented miso is prepared by adding 2 to 10% of powdered yeast extract and 1 to 5% of powdered yeast.