KR20110079396A - Method to make noodles in soybean soup - Google Patents

Abstract

PURPOSE: A producing method of noodles with soybean soup is provided to offer the excellent taste and flavor, and to offer poly gamma-glutamic acid to eaters. CONSTITUTION: A producing method of noodles with soybean soup comprises the following steps: soaking soybean in water; peeling and steaming the soaked soybean; adding clean water, peanut, almond, pistachio nut, macadamia nut, cashew nut, pine nut, hazelnut, walnut, sunflower seeds, pumpkin seeds, or sesame or perilla seeds to soybean, and grinding the mixture; injecting bacillus subtilis var. natto, bacillussubtilis var. chungkookjang, bacillus licheniformis, bacillus megaterium, or bacillus mesentericus generating poly gamma-glutamic acid into the obtained soymilk; fermenting the mixture at 35~50deg C for 12~24hours; adding an additive selected from fructose, glucose, sucrose, maltose, starch syrup, honey, or other ingredients into the soymilk; and boiling noodles and mixing with the soymilk.

Description

How to make noodle soup {Method to make noodles in soybean soup}

The present invention relates to a method of making soy noodles, and more particularly, to a method of making soy noodles with soy broth containing poly γ-glutamic acid using soybeans.

In general, soybean noodles are made by soaking soybeans in water, peeling the soybean peeled, and then increasing the weight of the soybeans to crush the boiled beans to make a bean broth, and rinsing the boiled noodles in cold water. Soy noodles with ice and cucumber and seasoned with salt are not special.

So, Patent Literature 1 proposes a continuous manufacturing device of soybean noodles soybean water, but no special functionality is presented, and Patent Literature 2 soaks soybean powder, perilla powder, roasted soybean powder, peanut powder, green pepper, and mulberry in soy broth. Soybean noodle soup is a simple way to produce soy noodles, each of the liquid formed by the package is presented, but this technique can be said to be easy to make soy noodles, but in terms of functionality and conventional soybean noodles same.

In Non-Patent Document 1, an experiment is proposed in which an insoluble protein contained in soymilk meal is eluted as a soluble protein by using an enzyme produced by the Bacillus bacilli, but no specific method for making soy noodles is presented.

Republic of Korea Patent Registration No. 10-0299708 (June 12, 2001) Republic of Korea Patent Registration No. 10-0893224 (April 06, 2009)

 Extraction of proteins from soymilk residue using the enzymes from Bacillus subtilis, Korean Society for Applied Biological Chemistry, Vol. 33, No. 4, 1990, pages 282-286

The present invention is a method of making soybean noodles using soy broth containing poly-gamma glutamic acid (Poly γ-glutamic acid) by adding and fermenting a microbial strain that produces poly γ-gulutamic acid to the soy juice made from soybeans. The purpose is to provide.

In the present invention, in making soybean noodles using soybeans, the minerals contained in the deep seawater by immersing the soybeans, which have been well cleaned of foreign matters such as dust, soil and the like attached to the surface of the soybean in the deep seawater, the tissues of the beans Making soaked soybeans while infiltrating into the soybean, and increasing soybean peeled and then boiled soybeans to make boiled soybeans, and peanuts, almonds and pistachio nuts in the boiled soybeans. (Pistachio nut), macadamia nut, cashew nut (cashew nut), pine nuts, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, sesame or perilla, at least 0.6 to 1.0wt% salt Alternatively, microbial strains that produce poly γ-glutamic acid are added to the ground crushed soybean juice, fermented at 35 to 50 ° C. for 12 to 24 hours, and then flavored and flavored. To improve (香味) Fructose, glucose, sucrose, maltose, syrup, honey, trehalose, oligosaccharides, tea extract, plum extract, fruit juice, vitamins, vegetable juice or One or more additives from organic acids are added and a homogenizer is used to make a bean broth containing a stable colloidal poly γ-glutamic acid, and the noodles are boiled in boiling water and boiled. When the noodles become transparent while mixing cold water, the noodles rinsed in cold water are drained, then put in a bowl, pour the bean broth, put cucumbers and season with salt to make bean noodles.

Soy noodles made in the present invention is expected to be widely used to make soy noodles because it contains the poly γ-glutamic acid, which is useful for health, and has an excellent taste and flavor.

First, the microorganisms producing poly gamma glutamic acid when fermented soybeans are fermented are as follows.

As a microorganism that produces poly gamma glutamic acid, which is a sticky thready viscous substance when fermenting the cooked soybean, Bacillus subtilis var. Natto (,) Bacillus subtilis var.chungkookjangBacillus licheniformisBacillus megateriumBacillus mesentericusBacillus mesentericusBacillus haloduranthra Hepatose, such as Bacillus anthracis, Corynebacterium glutamicum, Hydra sp., Xanthobacter sp., Mycobacterium tuberculosis (Mycobaterium tuberculosis), Staphylococcus epidermidis, Natrialba aegyptiaca, which are basophils, and the like.

The polygamma glutamic acid (Poly γ-gulutamic acid) producing strains exhibit slightly different properties depending on the microorganisms produced, and are largely divided into two types according to nutritional composition, and the first poly-gamma glutamic acid in the medium to increase productivity Glutamic acid-dependent strains to which glutamic acid is added, and second, glutamic acid-independent strains that do not require the addition of L-glutamic acid in the medium. , Strains such as Bacillus subtilis var. Natto, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus anthracis, and other strains such as glutamic acid It is known as a dependent strain.

Bacillus anthracis, also called anthrax, produces poly γ-gulutamic acid and simultaneously produces toxic substances, which cover the cell surface with poly gamma glutamic acid to cover host mammals. It is not preferable to use it because there is a problem that there is no immunogenicity since it is avoided from the immune network.

Staphylococcus epidermidis is the most common bacterium that infects human skin into Staphylococcus, which is not recommended for use as epidermal staphylococci.

Thus, in the present invention, when the fermented cooked soybean is a microorganism that produces poly γ-glutamic acid, Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang ) Bacillus licheniformis, Bacillus megaterium or Bacillus mesentericus, a strain containing one or more types of liver strains is used as a seed. do.

Among the microorganisms producing the poly-gamma glutamic acid (Poly γ-glutamic acid), Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus licheniformis, Cheonggukjang and Nato made from fermented boiled soybeans using microorganisms such as Bacillus megaterium and polygamma glutamic acid and nattokinase Contains useful substances for the human body such as prourokinase, vitamin B group, vitamin K group, anti-aging, heart disease, sudden death prevention, osteoporosis prevention, diabetes prevention, liver function and hangover prevention, adult disease prevention It is said to have functions such as stroke prevention, constipation prevention, anemia prevention, anticancer effect, and men's energy improvement.

Boiled boiled in the present invention when fermenting soybeans, Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus richeni, which produces poly γ-glutamic acid Hepatobacteria, such as Bacillus licheniformis, Bacillus megaterium, and Bacillus mesentericus, are aerobic bacteria, are rod-shaped gram-positive bacilli, which have a flagella, and actively exercise. As it is resistant to dryness, it is a non-pathogenic bacterium that is widely distributed in the natural world that dwells in dry fields rather than wet paddy fields. In particular, air, rice straw, blood, barley straw, oat straw, straw, straw (Suksukdae, Millet straw) Grass, squirrel, sockling, pine needles, millet straw, stalks, straw, corngrass, stilt, pampas grass, reeds, wild grass, algae, berry berries, dog grass, stalks, squids It is present in the dry grass [枯草], such as leaves, mugwort, ferns, and a high temperature in the characteristics by forming the spores survive (胞子) of circular or oval in the middle of the cell.

So Bacillus subtilis var. Natto, microorganisms that produce poly γ-glutamic acid in boiled soybeans, Bacillus subtilis var. Chungkookjang, Bacillus licheniformis ), Hepatites such as Bacillus megaterium, Bacillus mesentericus, rice straw, blood, barley straw, oat straw, straw, spring straw, straw, corn straw, strip, string, bud 100 to 1 type of dry grass from among grass, grass, bark, sukyeong, pine needles, pampas grass, reeds, green grass, sanjo grass, wild berry, ragweed, stalk, bamboo leaf, wormwood or fern Purge with 120 ℃ live steam for 15-20 minutes to kill ordinary microorganisms, and dry grass heat-treated only with spores of the fungus to ferment instead of the spawn. You may use it.

Bacillus subtilis var. Natto, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium, Bacillus mesentericus Instead of using liver seeds such as), boiled soybeans are Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus rickenformis Beans fermented with one or more hepatic livers of licheniformis, Bacillus megaterium or Bacillus mesentericus may be used.

Referring to the present invention in detail how to make soy noodles using a microorganism producing poly gamma glutamic acid (Poly γ-gulutamic acid) as follows.

Ⅰ. Steps to make soaked beans

In the present invention, soybean noodles are made by using soybeans, soybeans soaked in water to clean foreign matters such as dust and soil attached to the surface of the soybeans are immersed in water to make soybeans.

Soybeans are soaked in water for about 4 hours in summer with high water temperature and 12 hours in winter with low water temperature.

II. Increased stage of making boiled beans

The peeled soybeans are peeled and then cooked to make boiled beans.

The soaked soybeans are rubbed by hand and peeled, and then 200 to 300 parts by weight of clean water is added to 100 parts by weight of the peeled soybeans in a cauldron and heated to start boiling.蒸煮) to make boiled beans. If the steaming time is short, soy fishy smell, whereas if the steaming time is too long, soybean smells because the steaming time is important to boil until it does not smell.

III. Making Soy Broth Containing Poly γ-glutamic Acid

150 to 200 parts by weight of clean water, 150 to 200 parts by weight of the boiled beans, peanuts, almonds, pistachio nuts, macadamia nuts, cashew nuts, pine nuts, hazelnuts, walnuts, sunflowers 3-10 parts by weight of one or more mixtures of seeds, pumpkin seeds, sesame seeds or perilla (not required) are put together in a millstone or grinding machine to be pulverized soybean juice. Bacillus subtilis var. natto, γ-glutamic acid, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium or Bacillus mesentericus strains of one or more liver strains are inoculated by injecting 0.2-1 part by weight of spawn, and fermented at 35-50 ° C. for 12-24 hours, if necessary. Is To improve fruit flavor, fructose, sugar, glucose, sucrose, malt, syrup, honey, trehalose, oligosaccharide, tea extract, plum extract 1-10 parts by weight of one or more additives from fruit juice, vitamins, vegetable juices or organic acids are added and a homogenizer is used to make a soy broth containing poly γ-glutamic acid in the colloidal state.

Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus licheniformis, Bacillus megate, which produces the poly gamma glutamic acid (Poly γ-glutamic acid) Instead of using strains of one or more hepatic strains of Bacillus megaterium or Bacillus mesentericus as a seed, instead of producing poly γ-glutamic acid in boiled soybeans Bacillus subtilis var. Natto, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium or Bacillus mesentericus Inoculated with at least one liver liver strain as a seed, and the soybean fermented at 35 to 50 ℃ for 12 to 24 hours as a seed do.

Also, boiled soybean straw, blood, barley straw, oat straw, straw, straw, straw, corn straw, strip, string, bud, grass, cold, soukyeong, pine needles, pampas grass, reeds, green grass, sanjo grass, Dry grass which is heat treated by purging one kind of dried grass among berry, dog grass, stalk, bamboo leaf, wormwood or fern with live steam at 100-120 ℃ for 15-20 minutes. The soybeans fermented at 35 to 50 ° C. for 12 to 24 hours may be used as a seed.

And when storing and using the soy broth containing the poly-gamta glutamic acid (Poly γ-glutamic acid), in the process of grinding the boiled soybeans and water into a millstone or a crushing machine to grind the salt Soy broth made by injecting and grinding in the range of 1.0wt% should be refrigerated and used in a refrigerator at 0 ~ 5 ℃.

Ⅳ. Steps to Make Noodles

Noodle simmered in boiling water, when boiling, mix the cold water, and when the noodles become transparent, rinse the noodles in cold water, drain the water, put them in a bowl, 100-200 parts by weight of the soy broth after draining water Make bean noodles with 5-10 parts by weight of cucumbers and season with salt and ice.

Golden soybeans removed from dust, dirt, etc. on the surface 5kg 25kg water soaked in 5kg 25 ℃ water for 5 hours It heated and steamed for 10 minutes, and made 11.8 kg of boiled beans. 50 g of Bacillus subtilis var. Natto and Bacillus licheniformis (Bcillus licheniformis) in soybean juice pulverized with a mixer with 20 kg of water, 20 kg of water, 500 g of roasted peanuts and 500 g of almonds. 50 g of the seed is inoculated, fermented at 36-40 ° C. for 20 hours, and 200 g of malt and 100 g of green tea extract are made of soy broth containing poly γ-glutamic acid in a colloidal state.

In the O-restaurant, Seongnam-si, Gyeonggi-do, 10 guests were selected as panelists.Then, boil the noodles in boiling water, rinse them in cold water, and rinse them in cold water. Then, add soybean paste and bean soup made in Example 1 to make bean noodles, and in the remaining 10 bowls, add chason and cucumber, and add soy broth made in O-restaurant to make bean noodles. As a result of adjusting the taste to taste, the results of responding to taste and flavor were as shown in Table 1 below. (Recipe for making O-restaurant bean broth is not disclosed as a trade secret.)

Result of panelist's response division very good. good. is average. Not good. Not very good Bean noodles of the present invention 9 One - - - Soy Noodles in O-Dininghouse - - 8 2 -

As shown in Table 1, the soybean noodles of the present invention were found to be generally very good in taste and flavor compared to the soybean noodles of O-restaurant corresponding to the prior art. Boiled soybeans are Bacillus subtilis var. Natto, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium, Bacillus megaterium When fermented with a microorganism that produces poly γ-gulutamic acid, such as Bacillus mesentericus, the human body such as nattokinase, prourokinase, vitamin B group, and vitamin K group It contains useful substances to prevent aging, prevent heart disease and sudden death, prevent osteoporosis, prevent diabetes, improve liver function and hangover, prevent adult disease, stroke (stroke), constipation prevention, anemia prevention, and anti-cancer effects. Since the soy noodles made in the present invention can be spotlighted as a health food, it is expected that the industrial applicability will be very high. The.

Claims (3)

The present invention is to make soybean noodles using soybeans, making soybeans soaked soybeans soaked in water to clean the foreign matter such as dust, soil attached to the surface of the soybeans to make soybeans,
A peeling step of peeling the soybean peeled and then cooking to make boiled soybeans;
Clean water, peanuts, almonds, Pistachio nuts, Macadamia nuts, Cashew nuts, pine nuts, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, sesame or perilla Bacillus subtilis var. Natto, Cheonggukjang, which mixes one or more of them together in a millstone or a grinding machine to produce poly γ-glutamic acid in crushed soybean juice. Inoculated with one or more strains of liver strains of Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium or Bacillus mesentericus Fermented at 35-50 ° C. for 12-24 hours, followed by fructose, glucose, sucrose, maltose, syrup, honey, trehalose, oligosaccharide, Tea weight Adding at least one additive from liquid, plum extract, fruit juice, vitamins, vegetable juice or organic acid and using a homogenizer to make a soy broth containing poly γ-glutamic acid in the form of a colloid Wow,
Noodle simmered in boiling water, when boiling, mix the cold water, when the noodles become transparent, rinse in cold water, drain the noodles, put them in a bowl, add the soy broth to the drained noodles, salt and according to your preference How to make bean noodles, characterized in that the steps are made to match the season. The method of claim 1, wherein Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus richeni, which produce poly γ-glutamic acid in the ground soybean juice. Instead of inoculating one or more strains of liver strains of Bacillus licheniformis, Bacillus megaterium, or Bacillus mesentericus, polygammagglutamic acid (Poly γ) in soy juice Bacillus subtilis var. natto, Bacillus subtilis var.chungkookjang, Bacillus licheniformis, Bacillus megaterium or Bacillus producing -gulutamic acid Inoculate at least one liver sieve from Bacillus mesentericus and ferment for 12 to 24 hours at 35 to 50 ° C. How to create a kongguksu. The method of claim 1, wherein Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus richeni, which produce poly γ-glutamic acid in the ground soybean juice. Instead of inoculating one or more strains of liver strains of Bacillus licheniformis, Bacillus megaterium, or Bacillus mesentericus, boiled soybeans are covered with rice straw, blood or barley straw. , Oat straw, straw, sink, straw, corncob, sash, rope, bud, grass, sea bass, sockling, pine needles, pampas grass, reed, green grass, mountain grass, raspberry, dog grass, stalk, bamboo One type of dry grass among leaves, mugwort or fern is purged with 100 to 120 ° C live steam for 15 to 20 minutes to cover the heat-treated dry grass, and 12 to 35 to 50 ° C. Soybeans fermented for 24 hours How to make use kongguksu.