KR20070082220A - A method for preparation of mucilage by fermentation of soybean curd residue and soybean grit with bacillus sp. and fermented material prepared by using the same method - Google Patents
A method for preparation of mucilage by fermentation of soybean curd residue and soybean grit with bacillus sp. and fermented material prepared by using the same method Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 9
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
Description
도 1은 고농도의 r-PGA점질물 생산을 콩발효물 생산을 위한 개략적인 공정도이다.Figure 1 is a schematic process diagram for the production of soybean fermentation of high concentration r-PGA viscosity.
도 2는 콩비지를 이용하여 고초균에 의해 발효된 발효물의 점조도 및 고형분 함량을 나타내는 그래프이다.Figure 2 is a graph showing the viscosity and solid content of fermented fermented by Bacillus subtilis using soybean curd.
도 3은 콩비지를 이용하여 고초균에 의해 발효시간에 따른 발효물의 점조도를 나타내는 그래프이다.Figure 3 is a graph showing the consistency of the fermentation product according to fermentation time by Bacillus subtilis using soybean curd.
도 4는 콩비지를 이용하여 고초균에 의해 발효된 발효물의 점질물 함량을 나타내는 그래프이다.Figure 4 is a graph showing the viscous content of fermented fermented by Bacillus subtilis using soybean curd.
도 5는 콩 파쇄물 (grit)을 이용하여 고초균에 의해 발효된 발효물의 점조도 및 점질물 함량을 나타내는 그래프이다.5 is a graph showing the consistency and viscosity content of fermented fermented by Bacillus subtilis using soybean crush (grit).
본 발명은 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한 고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된 콩 발효물에 관한 것으로 더욱 상세하게는 바실러스 서브틸리스(Baciilus subtilis PUL-A) 및 바실러스 펄무스 (Bacillus firmus JAP)의 고초균을 이용하여 고체발효(청국장 발효)를 수행하며, 콩비지에 탈지대두분말(혹은 전지활성생대두미세분말)을 첨가하며, 동시에 MSG 첨가 및 발효시간을 최적화함으로써 점질물의 생산을 최적화하여 고함량의 r-PGA를 함유한 청국장발효물의 제조 방법 및 이를 이용하여 제조된 콩 발효물에 관한 것이다.The present invention relates to a method for preparing a viscous substance through solid fermentation by Bacillus subtilis using soybean curd and soybean crushed products, and more specifically, Bacillus subtilis ( Baciilus). subtilis Solid fermentation (Cheongkukjang fermentation) is carried out using PUL-A) and Bacillus firmus JAP Bacillus subtilis, and skim soybean powder (or whole active soybean fine powder) is added to soybeans, and MSG is added simultaneously By optimizing the fermentation time to optimize the production of viscous material relates to a method for producing a cheongukjang fermentation containing a high content of r-PGA and soybean fermented products prepared using the same.
대두는 장류, 콩나물 등 다양한 전통 식품과 식물성 식용유의 원료로 사용되고 있다. 특히, 대두는 전통적인 두부 및 두유에 이용되어 왔으며, 1차 가공제품의 생산과정에서 생산되는 비지는 부산물로서 식품소재로 활용이 어려운 관계로 자원의 낭비 또는 경제적인 면에서 해결해야 할 과제이다. 최근에는 분체공학의 발전으로 지방질을 포함하는 콩으로부터 300 메쉬(mesh)~ 1000 메쉬의 초미세분말(전지활성생대두미세분말)화가 가능하게 되어 다양한 식품가공의 원료로 활용하게 되었다. 또한 콩 식용유의 제조과정에서 부산물로 생산되는 탈지대두분말은 높은 단백질 함량을 포함하면서 주요한 단백질 원료로 식품가공에 널리 이용되고 있다. Soybean is used as a raw material for various traditional foods such as jang and bean sprouts and vegetable cooking oil. In particular, soybeans have been used in traditional tofu and soy milk, and the busy business produced in the production process of primary processed products is a by-product and is difficult to use as a food material. Recently, with the development of powder engineering, ultrafine powders (battery-activated fresh soybean fine powders) of 300 mesh (mesh) to 1000 mesh can be formed from soybeans containing fat, which is used as a raw material for various food processing. In addition, skim soybean powder produced as a by-product in the manufacturing process of soybean cooking oil is widely used in food processing as a major protein raw material while containing a high protein content.
따라서, 전지활성생대두미세분말과 탈지대두분말, 콩비지의 이용방안을 극대화하는 방안으로 전통 고초균 발효에 의한 기능성이 부가된 발효물의 제조가 가능하며, 동시에 기능성식품소재의 확보를 위해서 중요한 발명으로서 사료된다. Therefore, it is possible to manufacture fermented products added with the functionality of traditional Bacillus subtilis as a way to maximize the utilization of whole active soybean fine powder, skim soybean powder, and soy bean curd, and at the same time, as an important invention for securing functional food materials do.
지금까지 고초균 발효에 대한 연구는 주로 콩을 주원료로 하여 청국장을 제조하는 것이며, 전통방법으로 발효를 수행함으로써 잡균의 오염이 가능하며, 균일 한 청국장발효 제품을 제조하는데 어려움이 있었다. 특히 콩 초미세분말을 활용한 청국장발효에 관한 보고는 미비하다.Until now, research on fermentation of Bacillus subtilis was mainly made of soybeans as a main raw material, and it was possible to contaminate various bacteria by performing fermentation by traditional methods, and it was difficult to produce uniform Cheonggukjang fermentation products. In particular, reports on fermentation of Cheonggukjang using ultra-fine soybean powder are insufficient.
특별히 청국장 발효물에서 생성되는 주된 점질물인 r-PGA는 다양한 물성과 생리활성이 있는 것으로 보고 되었으며, 일본청국장인 나토에서 점질물의 생성이 중요시되면서 우량 균주들의 확보와 산업적 활용이 활발한 실정이다.In particular, r-PGA, the main viscous substance produced in fermented products of Cheonggukjang, has been reported to have various physical properties and physiological activities.
최근에는 점질물 생산을 최적화하기 위해서 MSG를 이용하여 점질물 r-PGA를 생산하는 균주를 이용하여 액체배양에서 50g/L의 생산성이 보고 되었다. 고체배양의 경우에는 배양물의 조성에 따라서 점질물의 생산성이 다르며, 특히 MSG를 첨가하는 경우에 배지 종류 및 조성에 따라 최적 MSG의 농도를 결정하는 것이 요구되며, 최적의 MSG농도조건 및 발효시간에서 최대 점질물의 생산을 확인할 수 있었다.Recently, in order to optimize the production of viscous products, productivity of 50 g / L in liquid culture using a strain producing viscous r-PGA using MSG has been reported. In the case of solid culture, the productivity of the viscous products differs according to the composition of the culture. Especially, when MSG is added, it is required to determine the optimal concentration of MSG according to the type and composition of the medium. Production of the slime was confirmed.
종래 MSG를 이용한 콩 발효물에 대한 발명으로는 대한민국 특허 등록 제324132호에 작두콩과 메주콩을 혼합하거나, 작두콩에 MSG를 첨가하여 바실러스 서브틸리스를 접종하여 발효시킴으로써 수득될 수 있는 이취가 감소하고 새로운 맛과 풍미가 발현되어 기호도가 높고 작두콩의 기능성을 더한 청국장과 이의 제조방법이 개시되어 있다. 그러나, 상기 청국장은 MSG를 이용한 기호도 증진과 작두콩의 기능성을 제공할 수는 있으나 청국장의 기능성 물질인 점질물 생성율이 저조하여 청국장의 기능성이 떨어지는 단점이 있다.Conventional inventions for soybean fermentation using MSG include a mixture of soybeans and soybeans in Korean Patent Registration No. 324132, or the addition of MSG to soybeans to reduce the off-flavor that can be obtained by inoculating Bacillus subtilis and fermenting them. The taste and flavor is expressed, the taste is high and the functionality of the soybeans and the soybean soup and its manufacturing method are disclosed. However, the Cheonggukjang may improve the palatability using MSG and provide the functionality of the soybeans, but it has a disadvantage in that the functionality of the Cheonggukjang is low due to the low production rate of the viscous substance, which is the functional material of the Cheonggukjang.
이에 본 발명자는 콩 파쇄물 및 콩비지를 이용하여 재래 청국장으로부터 점질물 생성이 우수한 분리된 바실러스 필무스와 바실러스 서브틸리스 고초균주를 첨가하여 청국장 발효를 수행하였으며, 점질물의 생성을 높이기 위해서 아미노산의 첨가제로서 MSG를 최적 농도로 첨가하고 고체발효를 일정 시간 동안 수행하여 콩발효물에 점질물의 생성을 최대화함으로써 본 발명을 완성하였다. 이는 종래의 고초균에 의한 액체발효의 발효물에서 점질물의 생산량이 최대 50g/L으로 보고된 것에 비교할 때 본 발명의 콩비지 고체발효에 의한 발효물에 8.0%(w/w)의 점질물이 생성된다는 점에서 매우 유용한 발명으로 사료되며, 특히 비지발효물의 동결건조된 분말은 16% (w/w) 이상의 점질물을 포함한다.Therefore, the present inventors performed the fermentation of Cheonggukjang by adding Bacillus pilmus and Bacillus subtilis vinegar, which are excellent in producing viscous substances from conventional Cheonggukjang, using soybean crushed and soybean curd, and MSG as an additive of amino acid to increase the production of viscous substances. The present invention was completed by maximizing the production of viscous materials in the fermented soybeans by adding to the optimum concentration and performing a solid fermentation for a certain time. This indicates that 8.0% (w / w) of viscous material is produced in the fermented product of soybean solid fermentation according to the present invention, compared to the conventional production of viscous products in liquid fermented by Bacillus subtilis. It is contemplated that the invention is a very useful invention, in particular the lyophilized powder of non-fermented fermentation contains at least 16% (w / w) of viscous material.
따라서, 본 발명의 목적은 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한 고체발효를 통하여 점질물을 고농도로 제조하는 방법을 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a method for producing a viscous substance at high concentration through solid fermentation by Bacillus subtilis using soybean curd and soybean crushed products.
본 발명의 또 다른 목적은 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한 고체발효를 통하여 제조된 고농도의 점질물을 함유하는 콩 발효물을 제공하는데 그 목적이 있다.It is another object of the present invention to provide a soybean fermented product containing a high concentration of viscous material prepared through solid fermentation by Bacillus subtilis using soybean curd and soybean crushed.
상기 본 발명의 목적은 콩 파쇄물 또는 탈지대두분말(또는 전지활성생대두미세분말)이 첨가된 콩비지를 이용하여 121℃에서 15분간 살균시킨 후 MSG를 일정량 첨가한 후 스타터 배양액 바실러스 필무스(Bacillus firmus JAP), 바실러스 서브틸리스(Bacillus subtilis PUL-A) 등의 스타터 배양약을 1%씩 각각 접종하여 42℃에서 35시간 이내로 고체발효시킴으로써 달성되었다.The purpose of the present invention is to sterilize at 121 ℃ for 15 minutes using soybean crushed soybean or skim soybean powder (or soybean active soybean fine powder) and then added a certain amount of MSG starter culture Bacillus firmus ( Bacillus firmus) JAP), Bacillus subtilis PUL-A ( Bacillus subtilis PUL-A), such as a starter culture was inoculated in 1% each, was achieved by solid fermentation within 35 hours at 42 ℃.
이하, 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
본 발명은 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한 고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된 콩 발효물을 제공한다.The present invention provides a method for producing a viscous substance through solid fermentation by Bacillus subtilis using soybean curd and soybean crushed products, and a soybean fermented product prepared using the same.
본 발명의 바람직한 점질물 제조방법은 콩파쇄물, 또는 3-30%의 탈지대두분말(또는 전지활성생대두미세분말)을 첨가한 콩비지에 동량의 물을 첨가하여 110~130℃에서 10-20분간 살균하는 단계; 상기 단계에서 살균된 혼합물에 MSG용액을 첨가하는 단계; 상기 단계의 혼합물에 바실러스 필무스(Bacillus firmus)또는 바실러스 서브틸리스(Bacillus subtilis)의 스타터 배양액을 각각 0.1~3중량%씩 접종한 후 37~45℃에서 20~35시간 고체발효하여 발효물을 얻는 단계로 이루어진다.Preferred method for producing a viscous substance of the present invention is to sterilize 10-20 minutes at 110 ~ 130 ℃ by adding the same amount of water to soybean crushed, or soybeans added with 3-30% skim soybean powder (or whole active soybean fine powder) Doing; Adding MSG solution to the mixture sterilized in the step; Inoculate 0.1-3% by weight of the starter culture of Bacillus firmus or Bacillus subtilis to the mixture of the above step, respectively, and fermentate the product by solid fermentation at 37-45 ° C. for 20-35 hours. It consists of obtaining steps.
본 발명의 더욱 바람직한 점질물 제조방법은 콩파쇄물, 또는 10%의 탈지대두분말(또는 전지활성생대두미세분말)을 첨가한 콩비지에 동량의 물을 첨가하여 121℃에서 15분간 살균하는 단계; 상기 단계에서 살균된 혼합물에 MSG용액을 첨가하는 단계; 상기 단계의 혼합물에 바실러스 필무스(Bacillus firmus)또는 바실러스 서브틸리스(Bacillus subtilis)의 스타터 배양액을 각각 0.1~3중량%씩 접종한 후 37~45℃에서 20~35시간 고체발효하여 발효물을 얻는 단계로 이루어진다.More preferred method for producing a viscous substance of the present invention comprises the steps of sterilizing at 121 ℃ for 15 minutes by adding the same amount of water to the soybeans, or soybeans to which 10% skim soybean powder (or whole active soybean fine powder) is added; Adding MSG solution to the mixture sterilized in the step; Inoculate 0.1-3% by weight of the starter culture of Bacillus firmus or Bacillus subtilis to the mixture of the above step, respectively, and fermentate the product by solid fermentation at 37-45 ° C. for 20-35 hours. It consists of obtaining steps.
본 발명에서 발효시 첨가하는 바실러스 서브틸리스 균주의 종류, 원료 배합물의 종류, 첨가하는 MSG의 농도 및 발효시간이 상기 범위 밖이면 발효 후 얻은 발효물의 점질물 생산이 감소한다. In the present invention, if the type of Bacillus subtilis strain added during fermentation, the type of raw material blend, the concentration of MSG added and the fermentation time are out of the above range, the viscous product of the fermentation obtained after the fermentation is reduced.
본 발명의 가장 바람직한 점질물 최적생산을 위한 발효조건은 콩 파쇄물, 탈지대두분말 (또는 전지활성생대두미세분말)이 강화된 콩비지를 121℃에서 15분간 살균하는 단계; 열처리된 원료에 3-5% MSG의 첨가단계; 바실러스 필무스(Bacillus firmus)와 바실러스 서브틸리스(Bacillus subtilis)스타터를 각각 1중량%씩 접종한 후 42℃에서 20-35시간 발효하여 발효물을 수득하는 단계로 이루어지는 것을 특징으로 한다.Fermentation conditions for the optimum production of the most viscous products of the present invention comprises the steps of sterilizing soybean crushed, soybean powder fortified with skim soybean powder (or whole active soybean flour) at 121 ℃ for 15 minutes; Adding 3-5% MSG to the heat treated raw material; Bacillus firmus ( Bacillus firmus ) and Bacillus subtilis ( Bacillus subtilis ) is inoculated by 1% by weight each, characterized in that it consists of a step of fermentation at 42 ℃ 20-35 hours to obtain a fermentation product.
본 발명은 아울러 상기와 같은 방법에 의해 제조된 콩발효물로부터 추출한 기능성 r-PGA가 함유된 점질물을 제공한다. 상기 추출은 통상의 방법으로 가능하다.The present invention also provides a viscous product containing the functional r-PGA extracted from the fermented soybean produced by the above method. The extraction is possible by conventional methods.
본 발명은 또한 상기 기능성 액상 다당류 함유 점질물을 이용하여 제조된 식품을 제공하며, 상기 식품은 바람직하게는 음료, 요구르트, 아이스크림, 점증제, 고추장 혼합물, 장류 또는 전통부침개임을 특징으로 한다.The present invention also provides a food prepared using the functional liquid polysaccharide-containing viscous material, characterized in that the food is preferably a beverage, yogurt, ice cream, thickener, kochujang mixture, enteric or traditional sake.
본 발명에서 사용하는 고초균인 바실러스 필무스(Bacillus firmus), 바실러스 서브틸리스(Bacillus subtilis)는 같은 종(species)에 속하는 균주이면 어느 것이나 사용이 가능하나 아미노산 유도체로서 MSG를 r-PGA로 전환시킬 수 있는 바실러스 서브틸리스(Bacillus subtilis)균주가 사용된다. MSG존재하에서 r-PGA생산이 결여된 고초균의 경우에는 MSG첨가에 따라서 점조도가 완만하게 증가하면서 점질물의 생성이 미약하다. 또한 발효물의 형태에 따라서 콩 파쇄물, 또는 탈지대두분말이 첨가된 콩비지의 경우에 발효물의 점질물 생산을 최대화하기 위해서 첨가되는 MSG의 최적 농도에 차이가 있다. Bacillus firmus ( Bacillus firmus ), Bacillus subtilis ( Bacillus subtilis ) used in the present invention can be used in any strain belonging to the same species (species) can be used to convert MSG to r-PGA as an amino acid derivative Bacillus subtilis strains can be used. In the case of Bacillus subtilis lacking r-PGA production in the presence of MSG, the viscous substance is weakly produced due to the smooth increase in consistency with the addition of MSG. Also, depending on the type of fermentation, there is a difference in the optimum concentration of MSG added in order to maximize the production of viscous products of the fermented soybean meal or soybean curd with skim soybean powder.
본 발명에서 실험에 사용한 바실러스 필무스(Bacillus firmus) JAP는 일본청국장(natto)에서 분리한 것이며, 바실러스 서브틸리스(Bacillus subtilis) KU-A는 청국장에서 분리한 것이다. Bacillus firmus JAP used in the experiment in the present invention was isolated from the Japanese Cheonggukjang (natto), Bacillus subtilis (KU-A) is isolated from the Cheonggukjang.
상기 균주의 상세한 분리방법은 먼저 각각의 시료 1g을 멸균 증류수 9 mL에 첨가하여 잘 현탁 시킨 후 5분 동안 방치한 다음 그 상층액을 각각 104~107까지 희석하고 미리 준비한 MRS agar plate에 도말하여 37℃에서 24시간 동안 배양하여 다량의 점질물을 생산하는 균주를 개별 분리한다. 그 다음 상기에서 각각의 분리된 균주는 MRS agar plate에서 도말하여 순수 분리한다. 마지막으로 각각 분리된 균주를 MRS agar plate에서 24시간 동안 배양하여 Analytical Profile Index (API) kit 및 16s rDNA sequencing을 사용하여 동정한다. For detailed separation of the strain, first, 1 g of each sample was added to 9 mL of sterile distilled water, suspended well, and left for 5 minutes. Then, the supernatant was diluted to 10 4 to 10 7 and smeared on a prepared MRS agar plate. Incubate for 24 hours at 37 ℃ to isolate the strain producing a large amount of viscous. Each isolated strain is then plated on an MRS agar plate and separated pure. Finally, the isolated strains were incubated for 24 hours in MRS agar plate and identified using Analytical Profile Index (API) kit and 16s rDNA sequencing.
이하, 본 발명의 구성을 실시예를 들어 더욱 상세히 설명하지만 본 발명을 권리범위가 하기 실시예에만 한정되는 것은 아니다. Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited only to the following Examples.
실시예Example 1 : 본 발명 콩비지로부터 1: From the bean curb of the present invention 점질물의Viscous 최적생산 Optimal production
제 1단계: 원료처리First step: raw material processing
전지활성생대두미세분말 또는 탈지대두분말을 첨가한 콩비지를 오토클레브로 121℃에서 15분간 살균한다. Soybeans containing whole active soybean fine powder or skim soybean powder are sterilized by autoclave at 121 ° C. for 15 minutes.
제 2단계: 최적 농도 MSG 첨가한 원료 Second step: Raw material added with optimum concentration of MSG 배합물Formulation 제조 Produce
상기 제 1단계에서 제조된 원료에 점질물의 생산을 최적화하기 위해서 살균된 40% MSG용액을 중량비로 5% 이내로 첨가하여 혼합한다. In order to optimize the production of viscous materials in the raw material prepared in the first step, sterilized 40% MSG solution is added and mixed within 5% by weight.
제 3단계: Third step: 바실러스Bacillus 균주를 이용한 콩비지의 청국장발효 Fermentation of Cheonggukjang with Soybean Strains
상기 제 2단계에서 제조된 발효원료 혼합물에 고체발효를 하기 위해 고초균인인 바실러스 필무스(Bacillus firmus) JAP와 바실러스 서브틸리스(Bacillus subtilis) KU-A의 스타터를 1중량%씩 각각 접종하여 42℃에서 30시간 발효하였다. Bacillus firmus ( Bacillus firmus ) which is a subtilis bacterium for solid fermentation in the fermentation raw material mixture prepared in the second step The starter of JAP and Bacillus subtilis KU-A was inoculated at 1 wt% and fermented at 42 ° C. for 30 hours.
바실러스 스타터제조를 위해서는 상기 제 1단계에서 청국장에서 분리선별한 바실러스 필무스와 바실러스 서브틸리스를 젖산균 배양용 MRA 아가 플레이트에서 42℃ 항온기를 이용하여 24시간 활성화시킨 후, 한 콜로니(colony)를 따서 멸균된 5% 콩 분말용액에 접종한 후 42℃ 항온기에서 24시간 150 rpm에서 진탕 배양시켜 스타터 종균으로 사용하였다.For the production of Bacillus starter, Bacillus pilmus and Bacillus subtilis, which were selected and separated in Cheonggukjang in the first step, were activated on a MRA agar plate for lactic acid bacteria for 24 hours using a 42 ° C thermostat, followed by one colony. After inoculation into sterile 5% soybean powder solution, shaking culture at 150 rpm for 24 hours in a 42 ℃ thermostat was used as starter spawn.
실험예Experimental Example 1: 콩비지로부터 고체발효에 의한 청국장 1: Cheonggukjang by solid fermentation from soybeans 발효물의Fermented product 점질물의Viscous 생산량 변화 조사 Production change investigation
도 1은 탈지대두분말(또는 전지활성생대두미세분말)이 강화된 콩비지로부터 고체발효에 의한 청국장 발효물 제조 공정을 나타낸다. FIG. 1 shows a process for producing a fermented soybean paste from solid soybean powder enriched with skim soybean powder (or whole active soybean flour) by solid fermentation.
10%의 탈지대두분말(또는 전지활성생대두미세분말)을 첨가한 콩비지를 이용하여 1~7%의 수준으로 MSG 첨가에 따른 비지발효물의 점조도변화 및 점질물의 고형분 함량 변화에 대해 알아보았다.Soybean flour containing 10% skim soybean powder (or whole active soybean flour) was used to investigate the change in consistency and solid content of viscous fermentation of MSG at the level of 1-7%.
콩비지발효물의 점질물 함량의 측정을 위해서 발효물에 35배 부피의 증류수를 첨가하여 추출액을 얻은 후 원심분리하여 상등액을 취한다. 상등액에 2배 부피의 알코올을 첨가하여 다당류를 응집시킨 후 원심분리하여 회수한다.In order to measure the viscous content of soybean fermentation, 35 times of volume of distilled water was added to the fermented product to obtain an extract, followed by centrifugation to obtain a supernatant. A double volume of alcohol is added to the supernatant to coagulate the polysaccharides and then recovered by centrifugation.
점질물의 고형분 함량은 105℃ 상압건조법에 의해서 결정하였다. 배양액 추 출물의 점조도는 레오미터 시스템(Rheometer System)(HAAKE RheoStress 1, Germany)에 스핀들(spindle)(Platte PP35 Ti, D=35mm)을 장착하여 측정 플레이트 P61(measuring plate P61)을 사용하여 측정하였다. 점조도값은 변형 속도(shear rate)(1/s)와 변형 압력(shear stress)(Pa)으로 나타내어 점조도가 높아짐에 따라 층밀림 변형력이 높아지는 효과를 측정하였다. 측정온도 20℃에서 전단속도는 1~100 s-1의 범위로 유동특성을 알아보았고, 점조도지수와 유동지수 값은 파워 로우 모델(Power law model)(τ=arb)로 측정하였다.The solids content of the viscous material was determined by 105 ° C atmospheric drying. The consistency of the culture extract was measured using a measuring plate P61 with a spindle (Platte PP35 Ti, D = 35mm) mounted on a rheometer system (
실험 결과, 도 2와 같이 콩비지에 탈지대두분말을 강화한 후 MSG를 5% 수준으로 첨가하여 발효한 경우에 고초균으로부터 고농도의 r-PGA 점질물(7%, w/w)이 생산되었다. 그러나 MSG농도가 5%이상으로 높아질수록 점질물의 생산성이 감소되는 경향을 보였으며, 점조값도 감소하였다. 콩비지를 이용하여 고초균에 의한 고체발효에서 5% MSG 및 10% 탈지대두분말이 첨가된 콩비지는 발효시간이 30시간에서 가장 높은 점질물의 생산(8%, w/w)을 보였다(도 3, 도 4).As a result, when the fermented skim soybean powder in soybeans as shown in FIG. 2 and then fermented with MSG at a level of 5%, a high concentration of r-PGA slime (7%, w / w) was produced from Bacillus subtilis. However, as the MSG concentration increased above 5%, the viscous product tended to decrease, and the viscous value also decreased. Soybean fermented with 5% MSG and 10% skim soybean powder in solid fermentation by Bacillus subtilis using soybean curd showed the highest viscous product (8%, w / w) at 30 hours of fermentation (Fig. 3, Fig. 3). 4).
또한 발효물에 잔존하는 MSG 함량은 MSG 5% 첨가 시 98%의 전환율을 보이면서 고초균에 의한 청국장발효에 의해서 대부분이 이용되는 것으로 나타났다. 발효물부터 측정한 점조도에서 바실러스 펄무스 (JAP)와 바실러스 서브틸러스 (PUL-A)이 발효시간이 증가하면서 높은 점조도 값을 나타내었으며, 30시간 이후에는 감소하였다(도 3, 도 4).In addition, the MSG content remaining in the fermented product was found to be mostly used by the fermentation of Cheonggukjang by Bacillus subtilis showing 98% conversion when 5% MSG was added. In the consistency measured from the fermentation, Bacillus pulmus (JAP) and Bacillus subtilis (PUL-A) showed high consistency values with increasing fermentation time, and decreased after 30 hours (Fig. 3, Fig. 4).
실험예Experimental Example 2: 콩 2: beans 파쇄물로부터From shreds 고체발효에 의한 By solid fermentation 청국장발효물의Cheonggukjang Fermentation 점질물의Viscous 생산량 변화 조사 Production change investigation
콩 파쇄물을 이용하여 고초균 바실러스 펄무스 (JAP)에 의한 고체발효를 통해서 얻어진 발효물은 상기 실험예 1과 동일한 방법으로 희석 추출하여 다당류를 선택적으로 알코올 침전으로 회수한 후 상압건조법으로 측정한 값은 도 5에서 나타내고 있다. 발효시에 MSG 무첨가의 경우에는 4% 정도의 점질물 양을 생산하지만, MSG가 3% 첨가한 경우에 6%(w/w)정도의 점질물을 생산하였다.The fermented product obtained by solid fermentation by Bacillus pulmus (JAP) using soybean crushed product was diluted and extracted in the same manner as in Experimental Example 1, and the polysaccharide was selectively recovered by alcohol precipitation, and the value measured by atmospheric drying method was It is shown in FIG. At the time of fermentation, the amount of viscous material was about 4% when no MSG was added, but about 6% (w / w) was produced when 3% of MSG was added.
이상, 상기 실시예 및 실험예를 통하여 설명한 바와 같이, 본 발명은 콩 파쇄물 또는 탈지대두분말(혹은 전지활성 생대두미세분말)이 강화된 콩비지를 이용하여 고초균에 의한 고체발효를 단기간에 수행하면서, MSG를 최적 농도로 첨가함으로써 콩비지 발효물로부터는 최고 8.0% (w/w)의 점질물, 콩 파쇄물 발효물로는 6.0% (w/w) 이상의 점질물을 생산할 수 있어 고농도의 점질물을 함유하는 즉, 기능성 물질이 고함유된 청국장 발효물을 생산할 수 있고 이를 점질물의 소재, 식품소재, 음료, 장류 및 건강기능식품의 소재로 활용할 수 있는 매우 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above through the above Examples and Experimental Examples, the present invention performs a solid fermentation by Bacillus subtilis using short-lived soybean meal or soybean powder enriched with skim soybean powder (or soybean active soybean fine powder) in a short period of time. By adding MSG at an optimum concentration, it is possible to produce up to 8.0% (w / w) of viscosities from soybean fermentation and more than 6.0% (w / w) of soybean fermentation, which contains a high concentration of viscosities. It is a very useful invention in the food industry because it is possible to produce a fermented fermented soybeans containing high functional material and can be used as a material of viscous materials, food materials, beverages, jangs and health functional foods.
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| CN112980900A (en) * | 2021-02-24 | 2021-06-18 | 高邮市龙伟食品科技有限公司 | Method for preparing gamma-polyglutamic acid by using waste bean dregs |
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| KR100987990B1 (en) | 2008-05-09 | 2010-10-18 | 원광대학교산학협력단 | Mixed Culturing method of Aspergillus oryzae and Bacillus subtilis in Rice bran, and it's processing methods |
| KR101177301B1 (en) | 2012-01-20 | 2012-08-30 | 황인희 | Fiber carrier containing bacillus subtilis and its use for fermentation of soybean foods |
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| CN112980900A (en) * | 2021-02-24 | 2021-06-18 | 高邮市龙伟食品科技有限公司 | Method for preparing gamma-polyglutamic acid by using waste bean dregs |
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