KR20030052934A - Preparation of soybean paste by using cheese and cheese microorganism - Google Patents

Abstract

PURPOSE: Provided is a preparation of soybean paste by using cheese and a microorganism used for the manufacture of cheese, thereby producing soybean paste having excellent flavor peculiar to cheese. CONSTITUTION: A preparation of soybean paste is characterized by using cheese and microorganism used for the manufacture of cheese, wherein the microorganism includes Penicillium roqueforti, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus lactis, Lactobacillus bulgaricus, Lactobacillus helveticus and Streptococcus thermophilus.

Description

Manufacturing method of miso using cheese and microorganisms used in cheese production {Preparation of soybean paste by using cheese and cheese microorganism}

The present invention relates to a cheese and cheese microorganism capable of producing cheese miso and a method of preparing miso using the same.

Doenjang, Korea's representative fermented food, is not only a good source of nutritional protein but also plays an important role as a seasoning. In particular, soybean, the main ingredient of doenjang, contains a lot of lysine, an essential amino acid lacking in grains, and it is present in the doenjang and has been reported to have physiological activities such as antithrombosis, antimutation, and lowering blood pressure. It can be said to be a functional food. However, in the case of conventional doenjang, the bitter smell of Naksan and Gilchosan produced during fermentation is not suitable for the lifestyles of Korea and the generation of soybeans. It is becoming.

Therefore, the present invention has been developed a method for producing a cheese miso with a flavor of cheese by applying a lactic acid bacteria that is used in the cheese making a peculiar smell and taste of cheese without a peculiar smell of miso.

Lactobacillus has long played an important role in the production of dairy products such as yogurt, butter, and cheese as human fermented dairy products. Lactic acid produced by lactic acid bacteria improves the digestibility of milk proteins, breaks down glucose and lactose, lowers the pH of the intestine, improves absorption of calcium, phosphorus, iron, etc., promotes secretion of gastric juice, and reduces the amount of cholesterol in the intestine. have.

Hereinafter, the present invention will be described in detail.

The present invention has completed the present invention with a technical problem in providing a method for producing cheese miso with a flavor and nutrition of cheese.

1 is a process for preparing cheese miso 1.

2 is a process for preparing cheese miso 2.

3 is a process for preparing cheese miso 3.

4 is a gas chromatogram of neutral fractions of the volatile components of cheese doenjang 1.

5 is a gas chromatogram of neutral fractions of the volatile components of cheese doenjang 2.

6 is a gas chromatogram of neutral fractions of the volatile components of cheese doenjang 3.

In the case of general doenjang, aspergillus or Bacillus subtilis as a seed is produced by fermentation directly into doenjang, but in the present invention, cheese microorganism is used as a seed to make miso, and cheese is mixed during the manufacture of traditional doenjang Doenjang was prepared.

The cheese used in the present invention was purchased from the market and the strain used for producing cheese miso was used as a strain distributed by the Korea Institute of Biotechnology Gene Resource Center Gene Bank. The strains used are as follows.

Penicillium roqueforti (KCTC 6080), Streptococos cremoris (KCTC 3619), Streptococos diacetilactis (ATCC 11007), Streptococoos lactis ), Lactobacillus bulgaricus (KCTC 3635), Lactobacillus helveticus (KCTC 3545) and Sreptococcus thermophilus (KCTC 3658)

Hereinafter, the present invention will be described in detail with reference to examples so that the construction and operation of the present invention can be easily performed, but the scope of the present invention is not limited to these examples.

Example 1

Method of making cheese miso

1) Preparation of Cheese Miso 1

The manufacturing process of cheese miso 1 using the cheese microorganism is shown in FIG.

① Raw Soybean: Soybean is used for raw soybean for manufacturing.

② Soaking: The raw soybeans were first removed from the foreign substance and then immersed in water at 3 times the amount of water at room temperature for 12 hours.

③ Steaming and cooling: After immersing soybeans, drain the water and cook at 121 ℃ for 20 minutes, and then quench it to 35 ~ 45 ℃ within 1 hour.

④ Empire: Half of the soybeans inoculated with liquid-cultured penicillium roquefort only, incubated at 30 ° C. for 3 days, and the other half of the soybeans were grown with Streptococcus cremoris and Streptococos diacetilactis. Inoculate Streptococcus lactis, Lactobacillus vulgaris, Lactobacillus helvetica and Streptococcus thermophilus and incubate at 25 ° C. for 5 days.

⑤ Mixing: Add 10% of the water content of soybeans and purified salt with purity over 99%, and mix evenly using a chopping machine.

⑥ Ripening: Put the mixed material into the tank and ripen for 45 days near 30 ℃.

⑦ Heat treatment and cooling: After heating for 10 minutes at 65 ~ 70 ℃, cool it to 35 ℃ and pack it immediately.

2) Preparation of Cheese Miso 2

The manufacturing process of cheese miso 2 using the cheese microorganism is shown in FIG.

① Raw Soybean: Soybean is used for raw soybean for manufacturing.

② Soaking: Raw soybeans were removed from foreign substances and immersed in about 3 times of water at room temperature for 12 hours.

③ grinding and filtration: after immersion, the water of the swollen soybeans was removed, and then 9 times of water was added thereto, and the mixture was crushed by a mixer and filtered through flax.

④ sterilization: The above filtrate was sterilized at 1.5 atm, 121 ° C. for 40 minutes in a vacuum sterilizer.

⑤ Starter culture: The sterilized was cooled to 40 ℃ and 5% of lactic acid bacteria starter was added and incubated for 2 hours at the optimum temperature.

The incubation temperature of each lactic acid bacterium was incubated at 30 ° C. with Streptococcus lactis and Streptococcus cremoris, and at 37 ° C. It was.

⑥ Cutting: Cut the curd after the starter culture with a stainless knife and cooked at 48 ℃.

⑦ Crimping: After cooking, put the curd in the mold and pressurized for 24 hours to remove the fake and get the equivalent of fresh cheese.

⑧ Mixing: Inoculate only penicillium Roqueforti with fresh raw cheese and cooked soybeans and incubate at 30 ° C for 3 days, and then add about 10% of purified water with a purity of 99% or higher and mix it evenly. Grind and mix.

⑨ Ripening: Put the mixed material into the tank and ferment at 15 ℃ for 45 days.

⑩ Heat treatment and cooling: After heating for 10 minutes at 65 ~ 70 ℃, cool down to 35 ℃ and pack.

3) Preparation of Cheese Miso 3

The manufacturing process of cheese miso 3 using the cheese is shown in FIG.

① Raw Soybean: Soybean is used for raw soybean for manufacturing.

② Soaking: Raw soybeans were removed from foreign substances and immersed in about 3 times of water at room temperature for 12 hours.

③ Sterilization: After immersion, the water of the swollen soybeans was removed and sterilized at 1.5 atm and 121 ° C for 40 minutes in a vacuum sterilizer.

④ Empire: Inoculate sterile raw soybeans (Aspergillus oryzae) and incubate at 30 ℃ for 3 days.

⑤ Mixing: After the empire is finished, mix the refined salt with more than 99% purity and cheese evenly and grind using a chopping machine.

⑥ Aging: The mixed material is aged at 30 ℃ for 45 days.

⑦ Heat treatment and cooling: After heating for 10 minutes at 65 ~ 70 ℃, cool it to 35 ℃ and pack it immediately.

Example 2

Ingredient Analysis of Cheese Doenjang

1) Flavor Compounds after Fermenting Cheese Miso

In Example 1, the fragrance components of the cheese miso prepared by the respective processes were identified and the directions of each fragrance components were extracted to extract the total volatile components, to obtain neutral fractions of the extracted fragrance components, and concentrated, followed by gas chromatography. It was identified using.

Volatile components of cheese doenjang were extracted using Simultaneous micro-steam distillation-extracttion.

Add equal amount of distilled water to cheese miso (300g) and place it in the sample container. Put diethyl ether (100ml) in the solvent container to maintain a constant temperature of 40 ℃. First, circulate the solvent, and keep the temperature of the sample container until the sample boils. Raised and extracted for 2 hours.

The total volatiles extracted in diethyl ether were added to a separating vessel, shaken vigorously by adding 5% hydrochloric acid (100 ml), left for a while to separate the aqueous layer and the ether layer, and then added to the separated aqueous layer until sodium chloride was saturated. Diethyl ether (50 ml) was added thereto, the mixture was shaken vigorously, left for a while, the aqueous layer and the ether layer were separated, the aqueous layer was discarded, and the ether layer was combined with the separated ether layer. This process was repeated by adding 5% sodium hydroxide (100ml) to obtain an ether layer, anhydrous Na ₂ SO ₄ was added, and left for one day to remove moisture to obtain a heavy component fraction.

The neutral fraction obtained by fractionation of the total volatiles was concentrated to about 2ml by rotary evaporator at atmospheric pressure, passed through nitrogen gas and finally concentrated to 150μl, and then gas chromatogram was obtained by gas chromatography.

The gas chromatogram obtained by gas chromatograph was recorded by Shimadzu integrator C-R5A, and the fragrance components were identified after calculating the retention time and area% of the standard. The results of identifying the fragrance components of the cheese miso prepared by each process are shown in Tables 2, 3 and 4.

The fragrance components detected by the simultaneous distillation method after cheese aging were detected 52 kinds of cheese miso 1, 50 kinds of cheese miso 2 and 49 kinds of cheese miso 3. Among the fragrance components detected in each cheese miso, dimethyl sulfide, ethyl butyrate, 2-hexanol, 2-nonanal, 2-nonanone, 2-octanone, 2-heptanone, n-hexanol, n- Fragrant ingredients of cheese such as propanol, 2-pentanone, 2-butanone, acetone, acetaldehyde, acetoin, hexanoic acid, octanoic acid, detanoic acid, dodecanoic acid, decanolactone, 2,3-butanediol, acetic acid It can be seen that the component matching the.

2) Free Amino Acids after Fermenting Cheese Miso

In Example 1 it was intended to analyze the free amino acid present in the cheese miso prepared by each process.

The amino acid standard was an amino acid standard solution (H-type, 0.25 uM / ml) from Wako, Japan, and phenylisothiocyanate (PITC) was used as a derivative reagent. 10 μl of the sample solution and the standard solution were added to 6 × 50 mm test tubes, and 30 ml of a mixed solution of 200 μl of methane, 200 μl of 0.2N acetate sodium and 100 μl of triethylamine were added to each test tube, and then dried again (50 mm torr). Then, 350 μl methanol, 50 μl HPLC grade water, 50 μl triethylamine, and 50 μl phenylisothiocyanate (PITC) were mixed in a re-dried sample test tube, followed by derivative reagent. 30 μl was added and mixed well. This was allowed to stand at room temperature for 20 minutes, followed by vacuum drying. After 100 μl of sample dilution solution was added and mixed well, it was used as a sample for analysis.

The analysis was performed on a high performance liquid chromatograph. The free amino acid content of the cheese miso is shown in Table 5. The content of amino acids was not significantly different for each cheese miso.

3) Organic Acid after Cheese Miso Ripening

In Example 1 it was intended to analyze the organic acid present in the cheese miso prepared by each process.

5 g of cheese miso sample was chilled and finely crushed, and 20 ml was added to distilled water. These were centrifuged at 15000 rpm for 20 minutes, filtered through a 0.2 μm microfilter, and 5 μl of the filtrate was injected into a high-performance liquid chromatography for analysis. As the organic acid standard, an organic acid standard (organic acid kit, 500 mg each) of Supelco, USA was used. The column was SUPELCOGEL C-610H (7.8 x 300mm, 9㎛) and the mobile phase was 0.1% phosphoric acid solution. The flow rate of the solvent was 0.5 ml / min and was detected at 210 nm. The gold nouveau system was analyzed using high performance liquid chromatography (Beckman, USA) and quantified by external standard method.

Lactic acid content in cheese miso 2 of organic acid was slightly higher than that of other cheese miso, and acetic acid content was low in cheese miso 1. It was found that the contents of the other organic acids were not different for each miso.

.

Claims (5)

Manufacturing method of doenjang which uses cheese to make flavor of cheese using microorganisms used to make cheese The microorganism of claim 1, wherein the microorganisms are penicillium roqueforti, Streptococcus cremoris, Streptococcus lactis, Streptococcal diacetilactis, Lactobacillus Method for preparing soybean paste, characterized as Lactobacillus bulgaricus, Lactobacillus helveticus, and Streptococcus thermophilus The method of claim 1, wherein the microorganism of claim 2 is inoculated in boiled crushed soybeans and fermented directly with doenjang. The method of claim 1, wherein the microorganism of claim 2 is inoculated with soy milk to form a curd, and then inoculated with penicillium roquefort inoculated with boiled crushed soybeans and mixed with fermented soybean paste. Method of manufacturing doenjang having cheese flavor by mixing cheese to 0.1-30% in the manufacture of doenjang