KR20020066862A - Raw food material with high functionality containing chitosan and chitooligosaccharides originated from microorganisms and method for preparing same - Google Patents

Abstract

PURPOSE: Provided are a raw food material with high functionality containing chitosan and chitooligosaccharides originated from microorganisms and a method for preparing the same. The food material has preventing and treating effects on diseases, such as cancer, AIDS, hypertension, etc. CONSTITUTION: The manufacturing method comprises the steps of: inoculating Rhizopus sp. and Bacillus sp. strains respectively into legumes, cereals, or steamed cereals then culturing them; mixing a fermented material by Rhizopus sp. strain containing chitosan and a fermented material by Bacillus sp. strain containing endo type chitosanase; and reacting the mixture at 30-60 deg.C, pH 5.5-7.0 for 1-10 hours.

Description

FOOD MATERIAL WITH HIGH FUNCTIONALITY CONTAINING CHITOSAN AND CHITOOLIGOSACCHARIDES ORIGINATED FROM MICROORGANISMS AND METHOD FOR PREPARING SAME}

The present invention relates to a food raw material comprising a chitosan and chitooligosaccharide derived from a microorganism, a method for producing the same, and a food prepared from the food raw material. More specifically, the present invention provides a high functional health food raw material including chitosan and chitooligosaccharides derived from the genus Rhizopus sp. And Bacillus sp. It is about food.

Chitooligosaccharide (COS) is a partially degraded oligomer of chitosan, a polymer of β-1,4-D-glucosamine, and has physiological functionality. Rozhin et al. And Matheson et al. Reported the enhancement of immunostimulation of chitosan (polyamine), and also reported that chitooligosaccharides are anti-cancer, anti-tumor and chemopreventive agents of cancer (1984). . Mikami et al. Reported the immunostimulatory activity of chitosan and chitooligosaccharides (1988), Tokoro et al. Antitumor function (1988), and Tsukada et al. (1990). ). Kim et al. Also reported that chitosan and chitooligosaccharides combine with chlorine ions, the cause of blood pressure, to be released into the body to prevent blood pressure rise and promote calcium absorption (1997). It has been reported to increase the intestinal useful bacteria such as bifidus and lactic acid bacteria, and to have strong antibacterial activity against E. coli, and to absorb and excrete heavy metals (2000). In addition, Maezaki et al. (1993) reported that ingestion of chitosan lowers blood cholesterol in humans.

According to Samson et al., Fungi related to food and feed are mainly Zygomycetes , Ascomycetes , Basidiomycetes and Deuteromycetes . [ Mycology, No. 11 p47, 1976], Garcia reported that the cell walls of these strains consist mainly of glucan-chitosan and chitin-glucan [ Annu. Rev. Microbiol. 22. 87, 1968]. In particular, the cell wall of the Zygomycetes fungus is composed of glucan and chitosan, and Mucor sp. (Kobayashi et al. , 62 , 1463, 1988), and the genus Absidia ( Absidia sp .) [Kobayashi et al . , 62 , 1471, 1988], and the genus Rezopus [Kubo et al. , 66 , 1541, 1992]. I have reported it.

On the other hand, the fungus, such as genus of lippers, is a fermented mold of Yakju, Takju, Soy sauce, Gochujang and Doenjang, which are traditional Korean fermented foods. Among them, doenjang and soy sauce are the most important corrosion in Korea, and the presence of chitooligosaccharides may be caused by chitosanase and protease produced by the bacillus strain distributed within Meju during autolysis or fermentation. But its content is very low. Cho et al. Are the surface of Muju muco mucedo , Rhizopus japonicus , Penicillium glaucum , Penicillium sp. It is reported that fungi inhabit mainly, and Bacillus sp. , Including Bacillus subtilis , lives mainly in the center of Meju (1970).

Currently, commercially produced meju and soybean paste are used koji (koji, 黄 麴) mainly using Aspergillus oryzae, which is a manufacturing strain of Japanese miso, soy sauce, and sake. Since the Aspergillus duck material does not have chitosan on the cell wall, the content of chitosan and chitooligosaccharides is lower or not present at all than traditional meju and miso.

Accordingly, the present inventors inoculated and cultured endobacterial chitosan by inoculating the fermentation material containing microbial chitosan produced by inoculating and fermenting the strain of the genus Rizopus containing chitosan on the cell wall as a strain on cereals or legumes. A functional health food raw material with an increased content of chitosan and chitooligosaccharides prepared by enzymatic reaction for 1 to 10 hours at 30 to 60 ° C. and a pH of 5.5 to 7.0 by mixing fermented raw material produced by an azease and a method for preparing the same To develop and provide a health food that can be manufactured using this food raw material.

An object of the present invention is to provide a high functional health food raw material having a high content of microorganisms chitosan and chitooligosaccharides.

Another object of the present invention to provide a method for producing the high functional health food raw materials.

Another object of the present invention to provide a food prepared from the high functional health food raw materials.

1 is a graph showing the change of total nitrogen content in the doenjang during the maturation period of 2 months.

Figure 2 is a graph showing the change in total nitrogen content of the liver during the aging period of 2 months.

3 is a graph showing the change of amino nitrogen content in the doenjang during the maturing period of 2 months.

Figure 4 is a graph showing the change of amino nitrogen content in the liver during the maturation period of 2 months.

Figure 5 is a graph showing the change in chitooligosaccharides (COS) content in doenjang during the maturing period of 2 months.

Figure 6 is a graph showing the change in the liver COS content during the maturation period of 2 months.

Figure 7 is a graph comparing the COS content of Japanese miso, domestic commercial miso and BR doenjang (Miso matured from food ingredients prepared using Bacillus strains and Reoper strain).

8 is a graph comparing the COS content of Japanese soy sauce, domestic commercial soy sauce, and BR soy sauce.

In the present invention, inoculated with the strain of Rhizopus sp. In cereals or legumes, and then inoculated with microbial chitosan-containing fermentation material and Bacillus sp. High functional health food raw materials including chitosan and chitooligosaccharides derived from microorganisms prepared by mixing a fermentation raw material containing an endo type chitosanase and enzymatically reacting at a temperature of 30 to 60 ° C. and a pH of 5.5 to 7.0. It provides a method for producing and food prepared therefrom.

The genus of the genus Ripus contains 25-33% of chitosan in the cell wall and produces only L-type lactic acid in organic acid metabolism. The microbial chitosan of the genus Rizopus is partially hydrolyzed to chitooligosaccharides (COS) by a hydrolysis mechanism that randomly cleaves β-1,4 bonds by an endotype chitosanase contained in the Bacillus strain. . In addition, the genus of the genus Risperus has a high protease, amylase and lipase activity, and the bacillus genus has high endochitosan and protease activity, and thus, the sugars, proteins and Hydrolyzing lipids can increase the flavor of foods. As a strain of the genus of Reuspurus which can be used in the present invention, Reusor duck ( R. oryzae ), Resperus japonicus ( R. japonicus ), Resperus oligosporus (R. oligosporus) , Resperus dellema ( R) delema r). These are used differently depending on the kind of grain to be processed.

The strain of Bacillus sp. Derived from Meju contains endo type chitosanase and protease to hydrolyze chitosan and protein. In addition, when inoculating and fermenting strains of the genus Bacillus in cereals or soybeans, the resulting food raw materials do not have the peculiar unpleasant smell of traditional meju, so it is suitable for use as a raw material of all kinds of food.

The grains used in the present invention include rice, barley rice, wheat, soybeans, etc., but are not limited thereto, and may be used for all other kinds of grains. Of these, rice, wheat, and soybeans are preferable, and rice, rice, liquor, rice, noodle making, baking, and confectionery are particularly preferable. Also, beans can be used for all kinds of beans. Preferably soy beans, soybeans for soybeans, soybeans for producing baby food, and the like, and most preferably there are soybeans for producing baby food.

Food ingredients of the present invention can be prepared by the following method:

Cereals or beans are soaked overnight and dried, and then cooked at 121 ° C. for 30 to 60 minutes, preferably for 60 minutes. The cooked cereals or legumes are cooled to 30 ° C. to 50 ° C., preferably to 40 ° C., and then inoculated with the strains of genus Reus and Bacillus. At this time, spores of the genus of the genus Ripus was inoculated in the amount of 4 × 10 ⁷ to 9 × 10 ⁷ per 1 kg of grain or legumes, Bacillus strain is 3 per kg of cereal or legumes suspension cultured in the nutri broth × 10 ⁷ 7 × 10 one to be inoculated into ^seven sheep. Cereals or legumes inoculated with the strains of the genus of Reosperus were incubated for 2 days to 7 days, preferably 3 days to 5 days at a temperature of 27 ° C. to 30 ° C., preferably 28 ° C. to 29 ° C. Prepare fermented grains or legumes with enhanced immune activity. In addition, the soybean seed inoculated with the Bacillus strain is incubated for 2 to 7 days, preferably 2 to 4 days at a temperature of 30 ℃ to 40 ℃, preferably 37 ℃ to prepare fermented grains or legumes.

The resulting strains of fermented grains of cereal grains / beans and Bacillus strains are mixed at a ratio of 1: 1 to 11: 1, preferably 10: 1 to a temperature of 30 to 60 ° C., which is an enzymatic optimization process. The chitooligosaccharide content is increased by hydrolyzing chitosan at 45 ° C., pH 5.5 to 7.0, preferably pH 6.4 to 6.6, at an enzymatic reaction process of 1 to 10 hours, preferably 4 to 6 hours at 20-40 rpm stirring conditions. It produces high food raw materials of the present invention.

In the present invention, in addition to the strains of the genus of the genus of the genus of the genus and the bacillus of the genus, Trichoderma viride KH104 ( trichoderma viride KH104 ), a endotype chitosanase activity of the endotype chitosanase activity is large Aspergillus fumigatus KH96 strains such as Rusfumigatus KH96 may be further used, and the inoculation amounts of these tricoderma bileads and Aspergillus fumigatus are preferably inoculated in an amount similar to that of the genus Ripus.

The food material of the present invention contains 1.5 mg to 4.8 mg of microbial chitosan per g of food material, which is produced from a strain of the genus Rizopus which contains chitosan on the cell wall, and is also subjected to the above-described endotype chitosanase reaction process of the strain Bacillus The chitooligosaccharide produced by the hydrolysis of the microbial chitosan contains 0.077 mg to 3.5 mg per g of food material. This is about 4 to 170 times more than the content of chito oligosaccharides of traditional miso. Japanese soybean paste, commercially available domestic miso / soy sauce, contains only glucan and chitin in the cell wall, and no chitosan and chitooligosaccharides. In addition, traditional doenjang, which is aged from traditional meju containing various microorganisms, including the genus of reus, contains up to 20 µg / g of chitooligosaccharides.

Various kinds of food can be prepared from the food raw material of the present invention. In the use of the Bacillus strain as a strain, the food raw material does not have a unique smell as in the conventional meju, etc., it can be applied to various types of health functional food. The foods include, but are not limited to, miso, soy sauce, red pepper paste, soy milk products, rice processing, wheat products, baby food, health supplements, and the like, and may be applied to conventional foods.

As described above, the food raw material of the present invention prepared from cereals or soybeans has a large increase in total nitrogen content and amino nitrogen content compared to koji and meju, which are raw materials of conventional soybean fermented foods, and the content ratio of chitosan and chitooligosaccharides. This is much higher.

Chitosan and chitooligosaccharides have anti-cholesterol effect that inhibits the absorption of cholesterol by capturing bile acids in the intestine, thus enhancing anti-arteriosclerosis, immune-activating effect, antibacterial and antifungal properties and improving food preservation. Has Food raw materials of the present invention and the food prepared therefrom are health foods having functionalities such as anti-cancer, anti-tumor, anti-AIDS, antihypertensive, and the like, and furthermore, by ingesting them, it is possible to improve national health.

The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example

Example 1 Preparation of Food Ingredients

The beans were weighed and placed in a Erlenmeyer flask, soaked overnight, and then drained for 30 minutes. It was cooked at 121 ° C. for 1 hour and then cooled to 40 ° C., and the Refrigerant Duck LK (Rhizopus oryzae LK) (Acquisition: Department of Food Science and Technology, Seoul National University) and Bacillus Subtilis SB (Bacillus subtilis SB) (Obtained from Seoul National University). After incubating the Reosperus duck LK strain in potato dextrose agar (PDA), the spores were suspended and diluted in sterile water to 4.25 × 10⁷/ Ml, and Bacillus subtilis SB strain was cultured in nutrient broth, and then suspended and diluted with sterile water in sterile water 5.0 × 10⁷/ Ml. These dilutions were inoculated into the cooked soybeans, and the Reosperus duck LK strain beans were incubated for one week at 30 ° C., and Bacillus subtilis SB. Strain beans were incubated at 37 ° C. for 4 days.

As a result, the raw materials of the lysed duck LK fermented soybean and Bacillus subtilis SB fermented soybean were mixed at a ratio of 10: 1, and the food ingredients were subjected to a hydrolysis process for 5 hours at a temperature of 45 ° C., pH 6.5 and 30 rpm. Was prepared. Table 1 shows the results of component analysis of the obtained food ingredients.

ingredient Content (% by weight) Chitosan 0.48 Quitooligosaccharides 0.35

Example 2: Preparation of Miso

A food raw material was prepared in the same manner as in Example 1, except that the lyophorus duck LK fermented soybean and Bacillus subtilis SB fermented soybean were mixed at 11: 1. 330 g of salt and 300 ml of water were added to the prepared food ingredients, and the soybean paste was soaked and aged at room temperature for two months. The preparation procedure of the doenjang was made in the same manner as the conventional doenjang preparation method, and each component and content constituting the prepared doenjang are shown in Table 2.

Example 3

As a strain, suspensions of the Bacillus subtilis SB strain (obtained from Seoul National University), the Refrigerian duck LK strain (obtained from Seoul National University) and trichoderma birid KH104 (obtained from Seoul National University) 3.0 × 10⁷/ Ml, 4.25 × 10⁷/ Ml and 5.1 × 10⁷Doenjang was prepared in the same manner as in Example 2, except that 480 g of fermented soybeans inoculated in an amount of / ml were mixed for each of 480 g to prepare food ingredients. remind Trichoderma virid KH104 is a strain having high endotype chitinase activity, and was used for the degradation of glucan and chitosan in the cell wall composition of the genus Ritophorus containing chitosan. Table 2 shows the components and contents constituting the prepared miso.

Example 4

As a strain, Bacillus subtilis SB strain (obtained from Seoul National University), Recipor's duck LK strain (acquired from Seoul National University), trichoderma virid KH104 (obtained from Seoul National University) And Aspergillus pumigatus KH96 (Source: Dept. of Food Science and Technology, Seoul National University)⁷/ Ml, 2.4 × 10⁷/ Ml, 2.2 × 10⁷/ Ml and 2.0 × 10⁷Doenjang was prepared in the same manner as in Example 2, except that 360 g of each fermented soybean cultured by inoculation in an amount of / ml was mixed to prepare food ingredients. The Aspergillus fumigatus KH96 is an endo type. The chitosanase was selected as an excellent strain, and cultured in the same manner as the strain of genus Regus. Table 2 shows the components and contents of the prepared miso.

Comparative Example 1 Preparation of Doenjang Using Traditional Meju

Instead of the food ingredients prepared in Example 2-4, soybean paste was soaked using traditional meju (acquisition: Wonju Nonghyup), where the weight was reduced by about 20% during the fermentation process. Table 2 shows the components and contents of the prepared miso.

Beans (g) Salt (g) Water (ml) Inoculation bacteria Example 2 120 330 300 Bacillus subtilis SB 1320 Reopers Duck Material LK 3 480 330 300 Bacillus subtilis SB 480 Reopers Duck Material LK 480 Tricoderma Belead KH104 4 360 330 300 Bacillus subtilis SB 360 Reopers Duck Material LK 360 Tricoderma Belead KH104 360 Aspergillus pumigatus KH96 Comparative Example 1 1152 330 300 + 288

In Table 2, the weight (g) of the beans represents the dry weight before immersion, the weight (1152g) in Comparative Example 1 represents the weight of meju as 20% of the initial weight (1440g) during the fermentation process of Meju ( 288 g) is calculated as lost by water evaporation.

Examples 5 to 7: Preparation of Soy Sauce

Soy sauce was prepared in a conventional manner by mixing the food ingredients prepared in the same manner as in Examples 2 to 4 with brine in the amounts shown in Table 3. Each component and content constituting it are shown in Table 3.

Comparative Example 2

Soy sauce was prepared in a conventional manner after mixing the food ingredients prepared in the same manner as in Comparative Example 1 with the amount of saline in Table 3.

Beans (g) Salt (g) Water (ml) Inoculation bacteria Example 5 120 1300 5760 Bacillus subtilis SB 1320 Reopers Duck Material LK 6 480 1300 5760 Bacillus subtilis SB 480 Reopers Duck Material LK 480 Tricoderma Belead KH104 7 360 1300 5760 Bacillus subtilis SB 360 Reopers Duck Material LK 360 Tricoderma Belead KH104 360 Aspergillus pumigatus KH96 Comparative Example 2 1152 1300 5760 + 288

In Table 3, the weight (g) of the beans represents the dry weight before immersion, the weight (1152g) in Comparative Example 2 represents the weight of meju as 20% of the initial weight (1440g) during the fermentation process of Meju ( 288 g) is calculated as lost by water evaporation.

Example 8 Measurement and Comparison of Total Nitrogen and Amino Nitrogen Contents

(1) Determination of total nitrogen and amino nitrogen content

The total nitrogen and amino nitrogen contents in the soybean paste prepared in Examples 2-4 and Comparative Example 1, and the soy sauce prepared in Examples 5-7 and Comparative Example 2 were measured, respectively. Total nitrogen content was determined using a Kjeldahl protein / nitrogen analyzer (Kjeltec Auto 1035/1038 System from Tetecator AB, Sweden). The amino nitrogen content was measured as follows.

Lyophilized 2 g (or 5 ml of soy sauce) finely ground and suspended in distilled water were adjusted to 50 ml and filtered with filter paper (Whatman paper No. 2). 5 ml of the filtrate was added to 20 ml of 90% ethanol containing 100 µl of 1% phenolphthalein, which was titrated with 0.02N sodium hydroxide until a red color appeared. The total acid was measured by titrating 75 ml of distilled water containing 100 µl of 1% phenolphthalein as an indicator and 5 ml of the filtrate and titrating until it became reddish with 0.02N sodium hydroxide solution, and the blank test was 100 µl of 1% phenolphthalene. 20 ml of 90% ethanol and 80 ml of distilled water were mixed and then titrated with 0.02N caustic soda solution until it became reddish. The amino nitrogen (%) in the doenjang was calculated by the following equation (1), amino nitrogen (%) in the soy sauce was calculated by the following equation (2):

Amino nitrogen (%) = (C-A-B) × N × 0.014 × 50/2 × 100/5

Amino nitrogen (%) = (C-A-B) × N × 0.014 × 50/5 × 100/5

In Equations 1 and 2,

A is the dose of sodium hydroxide for the blank test (ml), B is the dose of sodium hydroxide for the total acid (ml), C is the dose of sodium hydroxide for the amino nitrogen (ml), and N is the concentration of sodium hydroxide to be.

(2) Changes in total nitrogen and amino nitrogen content

As shown in FIG. 1, the total nitrogen content during aging for two months was almost constant at 5.5% in doenjang, and 0.35-0.52 after 2 months at initial 0.06-0.22% in soy sauce as shown in FIG. Increased to%. By example, the total nitrogen content was the highest in Examples 4 and 7 using all of the Bacillus subtilis strains, Reuspus duck strain, Aspergillus fumigatus, and Trichoderma viride as strains. This is believed to be due to the potent protease activity possessed by Aspergillus fumigatus. In soy sauce, the total nitrogen content increased due to the fermentation of food ingredients and the solubilization of the degraded protein after soaking in the soybean during aging.

In the case of amino nitrogen content, soybean paste increased from initial 0.03-0.1% to 0.18-0.39% (w / w) as in FIG. 3, and soy sauce was 0.26-0.46% at initial 0.04-0.1% as in FIG. An increase to (w / v) is shown. By example, the amino acid nitrogen content was the highest in Examples 4 and 7 using both Bacillus subtilis strain, Reosperus duck strain, Aspergillus fumigatus and Trichoderma viride as strains. The proteolytic enzymes from the inoculated strains seemed to degrade the protein to amino acids, particularly Aspergillus fumigatus, which is thought to have stronger protease activity than other strains.

Example 9 Comparison of Inoculated Microorganisms with Generated COS Content

COS content in doenjang and soy sauce prepared in Examples 2-4 and 5-7 and Comparative Examples 1 and 2 and aged for two months was described in the Competitive Direct ELISA described in the Korean Chitin Chitosan Society, Lee, Kye Ho, 1997. It was measured according to the method of enzyme-linked immunosorbent assay (cdELISA). COS content in each doenjang and soy sauce showed a difference according to the inoculated microorganisms, and are shown in FIGS. 5 and 6, respectively.

Table 4 compares the COS content of the strains and foods used in the food ingredients of doenjang and soy sauce.

food Strain Immediately after soaking After two months of aging Miso Example 2 B, R 119 μg / g 684 μg / g Example 3 B, R, T 65 μg / g 142 μg / g Example 4 B, R, T, A 55 μg / g 100 μg / g Comparative Example 1 - 45 μg / g 91 μg / g Soy sauce Example 5 B, R 9.37 μg / ml 29.05 μg / ml Example 6 B, R, T 1.26 μg / ml 24.24 μg / ml Example 7 B, R, T, A 1.71 μg / ml 7.31 μg / ml Comparative Example 2 - 1.93 μg / ml 10.79 μg / ml B: Bacillus subtilis SB , R: Resurfacers LKT: Trichoderma virid KH104 , A: Aspergillus pumigatus KH96

From Table 4, the highest COS content of 684 ㎍ / g, 29.05 ㎍ / ㎖ in soybean paste and soy sauce of Examples 2 and 5 prepared using a food material using the Bacillus subtilis strain and lycopus duck strain appear. In the case of Examples 2 and 5, the fermented soybean content of the lycopus duck strain was higher than that of the other examples (11 times the strain of fermented soybean of the Bacillus strain), which increased as the weight of the mycelium increased. , High COS content, and endocytosis was also shown to be a potent enzyme action in fermented soybean of Bacillus strain.

Therefore, rather than the activity of endo chitinase of Trichoderma virid or endo chitosanase of Aspergillus pumigatus, it is possible to increase the amount of mycelia of lycopper duck LK and to be a major bacterium of meju fermentation. Using only SB strains can increase the content of COS.

In the case of doenjang, from the slope of the increase rate of COS content detected after one month as shown in FIG. 5, it is thought that a greater amount of COS will be detected if the ripening period is extended, whereas in the case of soy sauce, as shown in FIG. Except for Example 5, it can be seen that after one month there is no increase in COS content.

Example 10 COS Content Comparison with Commercial Poultry

The amounts of COS contained in Japanese soybean paste, soybean paste and soy sauce commercially available in Korea, and soybean paste and soy sauce prepared in Examples 2 and 5 of the present invention were measured as in Example 9, respectively. The comparison was shown. From this, it was found that the soy sauce of the present invention contained the highest content of COS.

In case of Japanese soy sauce, COS was not expected to be detected because only Aspergillus duckwood which does not have chitosan on the cell wall was used as a main fermentation bacterium, but a trace amount was detected, which is because the strain containing chitosan was contaminated during fermentation or ripening. do.

The present invention provides a food material prepared by applying the strains of the genus Rizopus and Bacillus as strains to cereals and legumes, and the foods produced therefrom, the food raw materials of the present invention prepared by conventional Aspergillus duck Cozy It contains much higher amounts of chitosan and chitooligosaccharides than those contained in foods, which can be used as foods with enhanced immune activity, anti-cancer, anti-tumor, anti-AlDS, and antihypertension. It can promote the health of the people at the level.

Claims (10)

Cereals, beans, or cooked grains or beans were inoculated with Rhizopus sp. And Bacillus sp. Mixing the resulting microorganism-derived chitosan-containing lycopene strain fermentation raw material and an endo type chitosanase-containing Bacillus strain fermentation raw material; 1 to 10 hours of reaction at a temperature of 30 to 60 ℃, pH 5.5 to 7.0, Method for producing a food raw material comprising a microorganism derived chitosan and chitooligosaccharides. The method of claim 1, Inoculation amounts of the strains of the genus Ripus and genus Bacillus were 4.0 × 10 ⁷ to 9.0 × 10 ⁷ spores, and 3.0 × 10 ⁷ to 7.0 × 10 ⁷ spores, respectively, for 1 kg of grains, beans, or increased grains or beans. Manufacturing method characterized in that. The method of claim 1, After inoculating the strains of the genus Rizopus, characterized in that the culture method for 2 to 7 days at 27 ℃ to 30 ℃. The method of claim 1, After inoculating the strains of the genus Bacillus, characterized in that the culture method for 2 to 7 days at 30 ℃ to 40 ℃. The method of claim 1, A method for producing a fermented soybean fermentor raw material and Bacillus strain fermentation is a mixing ratio of 1: 1 to 11. The method of claim 1, The mixed fermentation raw material is a reaction method for 4 hours to 6 hours while stirring at 20 to 40 rpm at a temperature of 30 to 60 ℃, pH 6.4 to 6.6. A food raw material prepared by the method of any one of claims 1 to 6. The method of claim 7, wherein A chitosan content of 1.5 to 4.8 mg / g, chito oligosaccharides (COS) is a food raw material, characterized in that 0.077 to 3.5 mg / g. Food containing a microorganism derived chitosan and chitooligosaccharide prepared from the food raw material of Claim 7. The method of claim 9, Food selected from the group consisting of miso, soy sauce, red pepper paste, soy milk product, rice processed product, wheat processed product, baby food and dietary supplement.