KR20100124674A - 양조 간장의 제조 방법 - Google Patents
양조 간장의 제조 방법 Download PDFInfo
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- KR20100124674A KR20100124674A KR1020100046632A KR20100046632A KR20100124674A KR 20100124674 A KR20100124674 A KR 20100124674A KR 1020100046632 A KR1020100046632 A KR 1020100046632A KR 20100046632 A KR20100046632 A KR 20100046632A KR 20100124674 A KR20100124674 A KR 20100124674A
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- KR
- South Korea
- Prior art keywords
- soy sauce
- faecium
- enterococcus
- enterococcus faecium
- fermentation
- Prior art date
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000194031 Enterococcus faecium Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
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- Nutrition Science (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명에 따르면, 풍미가 강화된 재래식 간장을 속성 제조하고 재래식 간장의 90% 이상의 관능적인 품질을 유지하는 간장을 제공할 수 있다.
Description
도 2는 본 발명에 따른 양조 간장의 전체 공정을 나타낸다.
도 3은 청국장으로부터 균 분리시 ENT agar 상에 나타나는Enterococcus spp.의 검정색 집락을 선택하여 Tryptic Soy agar에 순수 분리 후 45℃에서의 생육, 6.5% NaCl 존재하의 생육, catalase 생성 유무 등의 생화학적인 특성을 확인 후 특정 유전자를 증폭을 위한 (primer list) PCR을 수행하여 E. faecium , E. faecalis , E. casseliflavus , E. gallinarum을 최종확인한 사진이다.
도 4는 본 발명에 따른 Enterococcus faecium O24 또는 Enterococcus faecium O11은 protease 활성이 우수한 것을 확인한 것이다.
도 5는 본 발명에 따른 Enterococcus faecium O24 및 Enterococcus faecium O11의 시간에 따른 protease 활성을 나타낸다.
도 6은 본 발명에 따른 Enterococcus faecium O24 및 Enterococcus faecium O11의 간장 내에서의 생장을 나타낸다.
도 7은 본 발명에 따른 후발효 후 간장 내의 환원당 함량의 변화를 나타낸다.
일반 양조 간장 | Enterococcus faecium O24로 분해한 탈지대두분해액으로 만든 간장 | Enterococcus faecium O11로 분해한 탈지대두분해액으로 만든 간장 | |
Reducing sugar(%) | 2.33 | 2.01 | 2.17 |
Amino type nitrogen(mg%) | 41 | 38 | 43 |
Salts concentration(%) | 15% | 12% | 12% |
유기산 | 일반 양조 간장 | Enterococcus faecium O24로 발효된 간장 | Enterococcus faecium O11로 발효된 간장 |
Lactic acid | 0.54 |
0.77 |
0.91 |
Oxalic acid | 0.71 |
0.38 |
0.29 |
Malonic acid | 0.77 |
0.21 |
0.18 |
Succinic acid | 0.84 |
0.19 |
0.33 |
Citric acid | 50.21 |
0.27 |
0.22 |
Glutaric acid | 21.30 |
0.58 |
0.67 |
유기산 | 일반 양조 간장 | Enterococcus faecium O24로 발효된 간장 | Enterococcus faecium O11로 발효된 간장 |
Acetic acid | 10.90 |
51.89 |
63.47 |
Propionic acid | 15.11 |
20.11 |
18.63 |
Butyric acid | 20.05 |
31.00 |
38.77 |
Claims (3)
- 탈지 대두박에 Enterococcus faecium O24(수탁번호 KCCMKCCM11083P) 또는 Enterococcus faecium O11(수탁번호 KCCM11082P)를 접종하여 분해하고,
상기 탈지 대두 분해액에 소맥분을 첨가한 후 Aspergillus oryzae와 Aspergillus. sojae를 접종하여 배양하며,
삶은 콩, 밀가루 및 삶은 콩과 밀가루 중량 대비 10%의 상기 배양액을 혼합한 후 식염수를 붓고, 40~60℃에서 4~5일간 분해하고 압착, 여과하는 양조 간장의 제조 방법. - 제 1 항에 있어서,
상기 양조 간장에 멸치 분말과 홍합 분말을 각각 간장 중량 대비 4중량부를 첨가하고, Aspergillus . oryzae를 접종하여 배양하고,
상기 배양액에 Enterococcus faecium O24과 Enterococcus faecium O11를 각각 간장 중량 대비 5중량부를 접종한 후 30~40℃, 상대 습도 70~80%에서 2~3일간 발효하는 것을 특징으로 하는 양조 간장의 제조 방법. - 제 1 항 또는 제 2 항에 있어서,
상기 양조 간장을 건조하여 분말화하는 단계를 더 포함하는 것을 특징으로 하는 양조 간장의 제조 방법.
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KR101645177B1 (ko) * | 2015-03-19 | 2016-08-12 | 대상 주식회사 | L-글루탐산 생산성이 향상된 고품질 간장의 제조방법 |
KR20160116630A (ko) * | 2015-03-30 | 2016-10-10 | 생명물식품 주식회사 | 땅속발효공법을 이용한 양조간장의 제조방법 |
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KR20160116630A (ko) * | 2015-03-30 | 2016-10-10 | 생명물식품 주식회사 | 땅속발효공법을 이용한 양조간장의 제조방법 |
CN105685944A (zh) * | 2016-01-28 | 2016-06-22 | 哈尔滨工业大学(威海) | 一种海虹酱曲解制作方法 |
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CN115024482A (zh) * | 2022-05-25 | 2022-09-09 | 江苏大学 | 一种基于联合菌种强化快速发酵制备虾酱的方法 |
CN115024482B (zh) * | 2022-05-25 | 2023-08-22 | 江苏大学 | 一种基于联合菌种强化快速发酵制备虾酱的方法 |
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