KR20080026356A - A process for preparing fermented food using bacillus subtilis - Google Patents

Abstract

A method of manufacturing fermented food by fermenting garlic or a mixture of garlic and beans with Bacillus subtilis and freeze-drying the fermented beans is provided to give the efficacy of garlic and beans and good taste to food products. Garlic or a mixture of garlic and beans is washed, steamed at a pressure of 1.5kg/cm^2 for 20 to 40 min in a pressure cooker, sprayed with Bacillus subtilis solutions in an amount of 10 to 15ml/kg and fermented at 45 to 54deg.C and 70 to 90% humidity for 15 to 25hr in a fermenter with an oxygen supplier. The fermented beans are quickly frozen at -35 to -45deg.C and less than 4.6 Torr for 20 to 25hr and freeze-dried in a vacuum state of 1 to 0.1 Torr in a vacuum freeze-drier for 30 to 50hr until the material temperature reaches 40 to 50deg.C. The garlic and beans has a mixing ratio of 1 to 10:1 to 10. The beans are soybeans or Rhynchosia volubilis.

Description

     A process for preparing fermented food using Bacillus subtilis

Garlic is one of the favorite seasoning foods used by Korean people, including 77% moisture, 20% carbohydrates, 2.4% protein, and 0.5% ash, and most of the carbohydrates are polysaccharides of fructose. It also contains an ingredient called Aliin, a kind of amino acid. If you chew or chop raw garlic as it is, the cells are destroyed, and this aliin becomes allicin or diallysulfide by enzymatic digestion and gives a strong smell. Garlic's odor removes the fishy smell, boosts the taste of the meat and helps digestion. Allicin, one of garlic's odors, combines with vitamin B to form alliamine, which acts like vitamin B but is more absorbable. Therefore, garlic has a great effect on preventing diseases. The reason why each disease is rare for Koreans who are currently eating foods with white rice is that Koreans eat a lot of garlic. In addition, allicin has a strong bactericidal effect, and excellent bactericidal effect against Mycobacterium tuberculosis, cholera, dysentery and gonorrhea, but this action acts on the spore-free bacteria and is very weak against the bacterium Bacillus subtilis.

On the other hand, the nutritional effect of garlic is vital to the action of the heart and muscles, because the blood vessels close to the body surface to expand the warm blood because it introduces the effect of protecting the temperature of the body surface. In addition, garlic has been proven to have anti-aging effects that prevent the oxidation of vitamin C or fats and fats in the body. Garlic is an indispensable food in Korea and is used as a seasoning for almost all foods. When garlic is heated and the enzymes are destroyed, it does not have a pungent taste, smell, or disinfection, but when it is broken down in the intestines, it shows its efficacy. Therefore, people who do not like strong smells cooked and eat.

Pea (Pisum sativum L.) is also called Ando (安 豆), has a calm and sweet taste, medicinal for stomach and flattening, good blood circulation, stop diarrhea, improve skin, antibacterial It is known to show cirrhosis prevention and anticancer activity.

Kidney beans (Phaseolus vulgaris L.), also known as chopsticks, is a major component of sugar and starch, and has a high protein content. In particular, vitamin B1, B2 and B6 is a lot of toxins and effective in the recovery of liver function and fatty liver help. In addition, it helps to relieve stress and activate micro-cells, and is a food rich in carbohydrates to promote metabolism, and is known to be effective in promoting immune system function, promoting hematopoietic function, inhibiting infection, anti-tumor, anti-allergic, constipation improvement and anemia.

Black bean (Glycin max MERR.), Also known as black bean (Black 豆), strengthens the bronchus and strengthens the mucous membrane of the intestine, and has been used as a cough potion since ancient times, and is effective for bronchial or asthma as well as cough. It has a detoxifying effect and is used to remove poisons by roasting black beans and red beans in powder, and it is known to have cosmetic effects, anti-aging, intestinal relaxation and liver function recovery.

Suritae is a kind of black soybean. It looks like black soybean, but when peeled, it is not yellow and paralyzed. Cheongtae is the same as white soybean. Chestnuts are beans put in rice. When boiled, it smells savory and soft like night.

Glycin max (L.) Merr., Also known as Seomoktae, has strong detoxification and has been documented as a drug for diseases such as kidneys and bladder, prevents aging, relaxes the intestines and lowers the liver's heat, restores liver function, It is known to be effective in preventing fatty liver and strengthening stamina, improving fatigue recovery, and improving heart disease, arteriosclerosis, and high blood pressure.

Fermentation refers to a reaction in which microorganisms secrete various enzymes to oxidize, reduce or decompose and synthesize organic compounds. Like fermentation, decay is the same phenomenon that microorganisms are caused by the action of organic matter, but it is usually called fermentation when a substance we want to use is called decay when it becomes a harmful or unwanted substance.

Bacteria, yeast, and fungi, which are involved in fermentation, are very diverse, and their distribution varies according to materials and seasons. Kimchi and jang are not to be missed in Korean diets, and they have recently gained international attention as health foods.

As much as Western cheese, yogurt and pickles, Koreans, Chinese, and Japanese people enjoyed soy sauce, and among the three countries of the East, Korea has led a variety of soy sauce culture. As the farming life settled in the four distinct seasons, the wisdom of preparing and storing food in advance began to develop, and in the Joseon Dynasty, the number became 200.

On the other hand, in China, the fermented soybeans are mainly dominated by the soybeans, but nowadays, they are commercialized and distributed.

In the 7th century, much later than China, Japan was introduced as a soy sauce made only of soybeans, and now it is developed into a miso, a unique Japanese miso made by mixing rice koji. Soy sauce is also made of pure cultured microorganisms. Commercialized. Nowadays, Japan's jang industry has developed so much that they learn their manufacturing techniques in reverse. In Korea, there are many kinds of Jangjang products on the market, but it is different from the traditional taste and the product is not constant, so scientific research and development utilizing our taste is required. Soybeans have a high protein content of 34-38% and essential amino acids evenly distributed. However, the usual recipe is 50-75% digestibility, 95% tofu is a high digestibility and high in vitamin B1, B2 content.

With the westernization of diet, modern people live in fear of cholesterol. The fat content of soybean is 15-20%, mostly composed of unsaturated fatty acids. Representative linoleic acid and linoleic acid, together with phospholipid lecithin, prevents the accumulation of cholesterol in the blood vessel wall, and dissolves the accumulated cholesterol. Is the ideal food that most faithfully provides the nutrition of soybeans to our nation that uses rice as its staple food.

Bacillus subtyris like Natdo ( Bacillus ) in Korea Patent Application No. 10-1983-0005062 for a fermented food using existing garlic or soybean Subtilis liked natto) Although a method for producing mixed soybean and garlic using bacteria is described, the fermentation process is not carried out without undergoing a steaming process, so it does not contain a small amount of garlic.

The inventors of the present invention while researching fermented foods using garlic and soybeans in consideration of flavor, appearance, viscosity, color, flavor, etc. in order to manufacture fermented foods to suit the tastes of Korean people, to increase the content of garlic The present invention was completed by inventing a method of preparing fermented foods suitable for Korean taste.

An object of the present invention after increasing the garlic or a mixture of garlic and soybeans Bacillus subtilis ) to provide a manufacturing method for producing a fermented food using Bacillus Bacillus by inoculation.

An object of the present invention after increasing the garlic or a mixture of garlic and soybeans Bacillus subtilis ) to provide a method for producing fermented foods using Bacillus Bacillus characterized in that the fermentation by inoculation to produce a fermented food using Bacillus Bacillus.

The garlic and soybeans include imported from natural or cultivated Korean or Chinese or Japanese, and processed products thereof.

The beans include peas, kidney beans, black beans, frosted, cheontae, chestnut, yellow beans (soybeans), zebra beans, small beans or seomoktae (rat eye), preferably yellow beans (soybean) or seomoktae (rat eye) It features.

Hereinafter, the manufacturing method of the present invention will be described in detail.

      For example, a first step of washing garlic or a mixture of garlic and beans;

     In the first step, garlic is peeled off and washed several times, soybeans are washed several times.

A second step of steaming garlic or a mixture of garlic and beans in a pressure cooker for 10 to 50 minutes, preferably 20 to 40 minutes, while maintaining a pressure of 1 to 1.5 kg / cm 2;

Bacillus subtilis (Bacillus subtilis, 10 ⁸ cell / ml to 10 ⁶ cell / ml) was diluted 1000-fold in purified water at about 50-90 ° C. and sprayed on a mixture of garlic or garlic and soybeans in the second stage by spraying. , Preferably, the third step of inoculating 10 to 15 ml / g;

A temperature of about 43 to 56 ° C., preferably about 45 to 54 ° C., in a fermentation chamber equipped with an absorption and drainage device for oxygen supply, which can automatically adjust temperature and humidity of about 30 to 50 ° C., preferably about 36 to 45 ° C., A fourth step of proceeding with fermentation for about 10 to 30 hours, preferably about 15 to 25 hours, while maintaining a humidity of about 50 to 100, preferably 70 to 90%;

Rapid freeze at about -30 to -50 ° C, preferably at about -35 to -45 ° C for about 15 to 30 hours, preferably about 20 to 25 hours in a vacuum of 4.6 Torr or less, and then in a vacuum lyophilizer A series of processes consisting of a fifth step of lyophilizing for about 30 to 50 hours until the final product temperature of the fermentation reaches about 40 to 50 ℃ while maintaining a vacuum of about 1 to 0.1 Torr, and milled Through the Bacillus Bacillus fermented food of the present invention can be prepared.

Fermented food prepared by the manufacturing method is reduced in the flavor of garlic unique through the step of steaming, and also no problem in terms of nutrition, the production method of fermented foods using the Bacillus Bacillus combined with the enzyme and garlic and soybean ingredients produced during fermentation It was confirmed to complete the present invention.

      Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited by the following Experimental Examples.

Example  1. Preparation of Garlic Fermented Food

3kg of garlic purchased from Seosan (Seosan Nonghyup, Hemp Garlic) is peeled off and washed 3 times or more, and maintained at a pressure of 1 ~ 1.5㎏ / ㎠ in a pressure cooker and steamed at 115 ℃ -121 ℃ for 30 minutes. After sterilization, the mixture was cooled to 75 ° C to 80 ° C. 0.012.5WT% of strain Bacillus subtilis strain was inoculated into the cooled steamed garlic by 12.5ml / kg by spraying method, and the temperature range of 39 ~ 43 ℃ and 80% humidity can be automatically controlled and oxygen In the fermentation chamber equipped with a suction and drainage device for supply, fermentation is carried out for 18 to 20 hours until the temperature of the product is maintained at 47 to 52 ° C., and the fermented fermented product has a temperature of −35 ° C. to −40 ° C. under a vacuum of 4.6 torr or less. After freezing for 20-25 hours in a furnace, the product was freeze-dried for 30-50 hours until the fermentation reached 40-50 ° C. while maintaining a vacuum of 1-0.1 Torr in a vacuum freeze dryer. By grinding the particles of the powder of garlic fermented food 700g was prepared.

Example  2. Mixed fermented food of garlic and soybean Production Example  (One)

Remove 3 kg of garlic from Seosan (Seosan Nonghyup, Hemp Garlic) and wash it 3 times or more, and remove 3 kg of soybeans (Gangwon-do Woori Soybean Movement Headquarters and Root Root Beans) purchased from Gangwon-do and wash it more than 3 times. Beans were mixed at a weight ratio of 50:50 to maintain a pressure of 1 ~ 1.5kg / ㎠ in a pressure cooker, steamed for 30 minutes at 115 ℃ to 121 ℃, sterilized and then cooled to 75 ℃ to 80 ℃. 0.01WT% of strain Bacillus subtilis strain was inoculated into the cooled steamed garlic 12.5ml / kg by spraying method, and the temperature range of 39 ~ 43 ℃ and 80% humidity can be automatically controlled and oxygen In the fermentation chamber equipped with a suction and drainage device for supply, the fermentation product is fermented for 18 to 20 hours until the temperature is maintained at 47 to 52 ° C, and the fermented fermentation product is -35 ° C to -40 under vacuum of 4.6 torr or less. After freezing at a temperature of 20 ° C. for 20-25 hours, freeze for 30-50 hours until the fermentation reaches 40-50 ° C. while maintaining a vacuum of 1-0.1 Torr in a vacuum freeze dryer. Drying was then ground to particles of a predetermined size to prepare 1840 g of a mixed fermented food of garlic and soybean powder.

Example  3. Mixed Fermented Food of Garlic and Soybean Production Example  (2)

Remove 3 kg of garlic from Seosan (Seosan Nonghyup, Hemp Garlic) and wash it 3 times or more, and remove 3 kg of soybean (Dongt is a farmhouse, soybean) purchased from Gangwon-do and wash it 3 times or more. The mixture was mixed at a weight ratio of 50 to maintain a pressure of 1 to 1.5 kg / cm 2 in the autoclave, steamed at 115 ° C. to 121 ° C. for 30 minutes, sterilized, and then cooled to 75 ° C. to 80 ° C. 0.01WT% of strain Bacillus subtilis strain was inoculated into the cooled steamed garlic 12.5ml / kg by spraying method, and the temperature range of 39 ~ 43 ℃ and 80% humidity can be automatically controlled and oxygen In the fermentation chamber equipped with a suction and drainage device for supply, the fermentation product is fermented for 18 to 20 hours until the temperature is maintained at 47 to 52 ° C, and the fermented fermentation product is -35 ° C to -40 under vacuum of 4.6 torr or less. After freezing at a temperature of 20 ° C. for 20-25 hours, freeze for 30-50 hours until the fermentation reaches 40-50 ° C. while maintaining a vacuum of 1-0.1 Torr in a vacuum freeze dryer. After drying, it was ground to a particle of a predetermined size to prepare a mixed fermented food 1890g of garlic and soybean powder.

The fermented foods prepared above have almost no spicy taste peculiar to garlic, taste savory and pale, have a viscous substance caused by the growth of microorganisms, have a viscosity, and garlic has a slight yellowish color, and beans have a dark brown color. Fermented foods of the present invention can reduce the flavor of garlic peculiar to ingest the nutrients of garlic without a sense of rejection, and also due to garlic is reduced to peculiar flavors such as Japanese sickle foods, feel free to eat as a fermented food to suit the taste of Koreans can do.

As a result of tasting the garlic fermented food prepared above for 20 people, 15 people said that 'it seems to eat plain sweets', 3 people said' It's not like garlic ', and 2 people said' It's neither taste nor taste. 'There is no one who feels a sense of rejection or smell, but rather a large number of people who seem to eat plain sweets, it is considered to be a fermented food suitable for Korean taste.

As described above, the fermented food manufacturing method of the present invention is a fermentation of garlic or a mixture of garlic and soybeans using a Bacillus bacterium to suit the taste of Koreans, and a method for producing a fermented food using the Bacillus bacterium nutritionally inferior To provide.

Claims (5)

A first step of washing garlic or a mixture of garlic and beans;    A second step of steaming garlic or a mixture of garlic and beans in a pressure cooker for 20 to 40 minutes while maintaining a pressure of 1 to 1.5 kg / cm 2; Diluting Bacillus subtilis in purified water at 50-90 ° C. and inoculating 10-15 ml / kg of sprayed garlic or a mixture of garlic and beans in a second step; A fourth step of proceeding with fermentation for 15 to 25 hours by maintaining the temperature of 45 to 54 ℃, 70 to 90% humidity in a fermentation chamber equipped with an absorption and drainage device for oxygen supply automatically adjustable temperature and humidity of 36 to 45 ℃ ; After a rapid freeze at -35 to -45 ℃ for 20 to 25 hours at 4.6 Torr or less, when the final product temperature of the fermentation product reaches 40 to 50 ℃ while maintaining a vacuum of 1 to 0.1 Torr in a vacuum freeze dryer Freeze-dried for 30 to 50 hours until, and a manufacturing method for producing a fermented food using Bacillus Bacillus through a series of processes consisting of a fifth step of grinding it. According to claim 1, Garlic and soybean production method characterized in that it comprises natural or cultivated Korean or Chinese, imported from Japan. The method of claim 1, wherein the soybean is a yellow soybean (soybean) or Seomoktae (rat eye). The method according to claim 1, wherein the mixing ratio of garlic and soybean is 1 to 10: 1 to 10 by weight. According to claim 1, wherein the three steps of the Bacillus Bacillus dilution ratio is 1 × 10 ⁵ / ㎖ 1 × 10 ⁶ / ㎖.