KR20130003719A - Manufacturing method of soy sauce using fermented aged-garlic and that soy sauce - Google Patents

Abstract

PURPOSE: A manufacturing method for soy sauce with enhanced savory taste is provided by using metabolites produced during black garlic fermentation mixed with a soy sauce base after inoculation of dry yeast in black garlic and cultivation. CONSTITUTION: Aspergillus oryzae 0.05-0.5% is inoculated into a mixture of raw materials of soy bean, flour, and other ingredients, and solid-cultured for 2-3 days at 20-40 deg. C to form koji. The koji is fermented with salt water in 22% of salt concentration for 3 months before aged for 3 months, then produce a soy sauce base after compression. Black garlic and water are mixed in a ratio of 1:5-1:10 before wet-crushing, and a black garlic extract is produced. 0.01-0.2% of brewers dried yeast is inoculated to the black garlic extract for 1-5 days at 25-35 deg. C to cultivate yeast, and fermented black garlic solution is manufactured. The soy sauce base and 5-20% of fermented black garlic solution is mixed, and alcohol-fermented. The fermented black garlic solution is aged for 15-20 days at 20-30 deg. C. The dried yeast may be Saccharomyces cerevisiae or Saccharomyces bayanus. [Reference numerals] (AA) Sorting and washing raw materials; (BB) Garlic; (CC) Saccharification and aging; (DD) Pulverization; (EE) Adding sugar; (FF) Sweetening(sugar content 24°Brix); (GG) Yeast incubation; (HH) Fermentation step; (II) Filtering; (JJ) Cleaning; (KK) Fermented black garlic solution(yeast incubation solution)

Description

Fermented black garlic soy sauce and its manufacturing method {Manufacturing method of soy sauce using fermented aged-garlic and that soy sauce}

The present invention relates to a fermented black garlic soy sauce prepared by mixing the soybean base with soybean fermentation, and then fermenting alcohol at a predetermined temperature, and more particularly, to reduce the irritating smell of raw garlic. It is used to improve the shortcomings of soy sauce, color instability, strong salty and salty flavor, which are disadvantages of conventional soy sauce, and to increase the shelf life of brewed soy sauce. By using the black color of alcohol and fermented black garlic solution produced naturally during fermented black garlic soy sauce without adding the caramel pigment added to stabilize the black color of Of fermented black garlic soy sauce with enhanced functionality, unique taste and aroma It is.

Fermented black garlic soy sauce developed according to the present invention is a soy sauce prepared by the traditional method has a strong meju odor, color unstable, very strong salty taste and salty fragrance and when the application of soy sauce when cooking a variety of dishes rather disadvantages that fall rather than palatability By improving these shortcomings, we believe the company will have a significant competitive edge as a high value-added spice material in the domestic and overseas spice markets.

Soy sauce, a Korean traditional food, is a representative soybean fermented food containing amyloid and nutrients such as proteins, sugars, carotene, vitamins and soybean peptides derived from fermented soybeans, and amylase produced by microorganisms during fermentation. The sweetness of the sugar produced by the saccharification of, the rich taste of amino acids produced by the proteolytic reaction of protease, and the salty taste of fatty acids and salt produced by the action of lipase. However, the soy sauce prepared by the traditional method has strong meju odor, unstable black color, strong salty taste and salty aroma, so when applying soy sauce directly to various dishes, there is a drawback that the taste is rather poor.

Research on the development of a new type of soy sauce by applying functional materials to traditional soy sauce manufacturing methods includes the color and antioxidant properties of Korean traditional soy sauce (Yonsei University, Chae Sun-hee, 2000) The manufacturing method of storage-storage soy sauce (Notice No. 1994-0003985) relates to a method of manufacturing soy sauce that increases the preservation property using garlic juice, which is obtained by extracting garlic juice without using garlic and obtaining it as an active ingredient. Will.

The manufacturing method of soy sauce containing bokbunja wine (registered patent 10-0553457) is a modified fermented soy sauce prepared by improving the method of manufacturing traditional soy sauce, which is a traditional fermented food, when it is absorbed into the body, it activates metabolism to give vitality and beneficial pharmacological action. Soy sauce was prepared by adding bokbunja wine made from bokbunja fruit, which is known to be effective in preventing adult diseases. Soybean paste and soy sauce using black garlic and its manufacturing method (public patent No. 10-2011-0004228) Soybean paste, soy sauce and soy sauce containing the active ingredients and flavors of black garlic are presented by mixing and aging black garlic or black garlic concentrate during the preparation of soy sauce.

The production methods of the above-mentioned soy sauce are used only by adding a part of the subsidiary materials or their extracts to the finished soy sauce after fermentation, or by adding a part of the soy sauce during the aging process. The fermented black garlic solution obtained by cultivating yeast is added to the soy base, and the fermentation substrate of alcohol is improved by increasing the shelf life and palatability, and using it as fermentation substrate of mold, yeast, lactic acid bacteria, etc. It has a completely different meaning.

Soy sauce prepared by the traditional method has strong meju odor, color is unstable, and shows strong salty and salty taste. Therefore, when soy sauce is applied directly when cooking various dishes, palatability is rather low.

In general, foods prepared by adding garlic have low palatability due to the strong smell of garlic and irritating characteristics such as arine taste, whereas kochujang prepared by adding fermented black garlic is fermented by heat during the production of aged black garlic. The irritating odor is purified, and the functional substance and garlic carbohydrate plutan which are contained in garlic are decomposed into glucose and plutonose and mixed with raw materials of kochujang. Increased palatability by the metabolites can increase the palatability.

Garlic has tonic, gangjung, diuretic, antibacterial, heavy metal detoxification, anticancer, antithrombotic, blood pressure lowering, cholesterol lowering, anti-aging, atherosclerosis prevention and treatment, and important food materials such as seasonings and spices of Koreans It is utilized as. The functionality of garlic is reported to be mainly represented by thiosulfate compounds such as allicin, methylallyl thiosulfate and diallyl thiosulfate.

Black garlic is removed from the roots of the whole garlic, washed garlic with 1 ~ 2cm left over the top of the stalk, and then put in a stainless steel container of a temperature-controlled heating aging machine to cover the vinyl to prevent evaporation of moisture. It is made by heating and aging for 10 to 15 days by varying the temperature. It is reported that the content of S-allyl cysteine is increased by about 2 times than before aging in garlic black after aging. In addition, fructans, which make up about 40% of garlic, are decomposed into fructose by more than 90% when thermally decomposed, giving sweet taste to black garlic.

When raw garlic is aged for more than 30 days at a constant temperature and humidity, it is reported that some of the high-molecular substances such as carbohydrates, proteins and fats are partially decomposed into low-molecular substances, and the content of nutrients is changed as shown in Table 1. Therefore, when the whole garlic is saccharified through the aging process before immersing the fermented black garlic soy sauce, the growth of microorganisms can be accelerated to promote fermentation.

Nutritional Components of Raw Garlic and Aged Black Garlic
nutrient

Raw garlic
Aged black garlic calorie 120㎉ 225.47㎉ carbohydrate 23 g 48.65 g protein 3.3 g 12.27 g Fat 0.2 g 1.31 g salt 5mg 13.26 mg Carbohydrate 18.3 g 33.67 g calcium 5mg 36.66mg sign 40mg 40mg

 According to the processing method of garlic, the physiologically active substances and the activities that garlic represents are different as shown in Table 2, and in the case of aged black garlic, it is reported that the functionality of garlic is enhanced by the rapid increase in the polyphenol content and the enhancement of antioxidant activity.

Changes in Physiological Activity by Garlic Processing Method Fermented aged black garlic Raw garlic Odorless Garlic Dry garlic Roasted Garlic Sulfation Activity (%) 1.7 0.13 0.29 0.21 0.26 Polyphenol Content (%) 34.01 0.16 0.26 1.01 1.11

The free sugar content in garlic is shown in Table 3. Among them, arabinose and gslsctose are not found in raw and steamed garlic but are found in ripened black garlic. It is reported that fructose content increases during the production of aged black garlic to give sweetness.

Free Sugar Content in Aged Garlic
Raw garlic

Steamed garlic
Black garlic Arabinose
Galactose
Glucose
Fructose
Sucrose
Malooz -
-
91.58
63.89
76.31
1.71 -
-
76.25
48.94
87.30
3.90 1.62
13.11
181.74
2,043.73
119.14
7.78

The present invention improves the shortcomings of the soy sauce and color instability, strong salty and salty fragrance of the conventional soy sauce as described above, utilizing the superiority and properties of the soy sauce, and cultivating the yeast by using black garlic as a substrate and mixed in the soy base The fermented black garlic soy sauce was developed to improve the storage and palatability of soy sauce, and to improve the industrialization problems caused by the quality change during the storage period. Another object of the present invention is to provide a fermented black garlic soy sauce and a method for preparing the same, which can be applied to various foods for various uses.

Fermented black garlic soy sauce production method according to the present invention is soybean, wheat flour, etc. inoculated with Aspergillus orize (Aspergillus oryzae) seed inoculation 0.05 ~ 0.5% solid culture at 20 ~ 40 ℃ for 2-3 days to incubate Imperial process making; Soybean base manufacturing process for fermenting the koji at 20 ~ 30 ℃ with brine with a salt concentration of 22%, aged for three months after fermentation for three months and then compressed to produce a soy base; Mixing black garlic and water in a ratio of 1: 5 to 1:10 to wet grind to prepare black garlic extract; Saccharomyces of 0.01 ~ 0.2% Brewing in Black Garlic Extract Cerevisiae or Saccharomyces fermented black garlic solution inoculating baynus ) to incubate yeast for 5 to 10 days at 25 to 35 ℃; Alcohol fermentation step of alcohol fermentation by mixing 5-20% of soy base and fermented black garlic solution; After fermentation is characterized in that the aging process is made for 15 to 20 days at 20 ~ 30 ℃.

Fermented black garlic soy sauce production method according to the present invention, in general, the food is prepared by adding garlic, while the palatability is lowered due to the irritating characteristics such as strong smell and arine taste peculiar to garlic, fermented black garlic solution (yeast culture solution) Fermented black garlic soy sauce prepared by fermentation was purified by the irritating odor of raw garlic by heat during the production of black garlic, and the functional substance and garlic carbohydrate, which were contained in garlic, were decomposed into glucose and plutonose. It is used as a fermentation substrate to promote the growth of yeast, to form a sweet and soft taste and aroma, and to increase the palatability of the soy sauce by the metabolites produced during the fermentation process can be increased.

Fermented black garlic soy sauce and its preparation method according to the present invention, after aging the raw garlic at high temperature to saccharify the high molecular sugar into low molecular sugar, using this as a fermentation substrate of yeast to prepare a fermented black garlic solution and mixed with soy base to ferment alcohol By improving the soybean's superiority and characteristics, it improves the disadvantages of soy sauce, such as soju and color instability, strong salty and salty taste, and uses the unique fermentation taste and aroma and color of fermented black garlic during the storage period. It has the effect that can be usefully used as a functional fermented black garlic soy sauce that can improve the problems of industrialization due to quality changes.

In addition, the present invention is generally the black color of alcohol and fermented black garlic liquor produced during fermented black garlic soy sauce without the addition of caramel pigment added for the stabilization and color stabilization added to increase the shelf life of the product in the manufacture of brewed soy sauce By using it as it is, it has the advantage of improving the deterioration problem of soy sauce that occurs during the storage period.

1 is a fermented black garlic solution production process according to the present invention.
2 is a manufacturing process chart of fermented black garlic soy sauce according to the present invention.

Hereinafter, a method for producing a functionalized soy sauce using the fermented black garlic according to the present invention will be described in detail with reference to FIG. 1.

Example 1 Preparation of Soy Base

Selected, washed, and mixed skimmed soybeans and wheat (wheat), mixed 1: 1, sprinkled thoroughly with water to steam well, steamed by heating in a steamer, and then steamed aspergillus oryzae, a yellow germ bacterium, in an imperial chamber. After inoculating 8% incubation for 35 hours fermented 35 hours in an imperial chamber at 28 ℃ to prepare a koji. After making meju, after mixing meju and brine 22% saline, fermentation and ripening in fermentation chamber for 6 months or more, it was compressed in a press and filtered to make soy sauce stock solution. Soy sauce stock was sterilized in a mixed sterilization tank, cooled and clarified (precipitated) filtered to prepare a soy base.

Example 2 Preparation of Black Garlic

Black garlic is purchased in Uiseong garlic in Gyeongbuk, and the whole garlic is removed from the roots and left 1.5cm above the faucet. It was prepared by heating and aging for 11 days while changing the temperature. When raw garlic is aged in low temperature aging period, the nutritional components, color, taste, aroma, and tissue of black garlic change as shown in Figure 3.

<Figure 1> Morphological Changes of Aged Black Garlic with Varying Aging Time

Example 3 Preparation of Black Garlic Extract

Black garlic extract was prepared as shown in Figure 2 after wet grinding with a certain amount of aged black garlic and water. The characteristics of black garlic extract according to the amount of water added are shown in Table 4.

<Figure 2> Preparation of Black Garlic Extract

Properties of Black Garlic Extract Black garlic water brix Viscosity (cp) Chromaticity (L) (a) (b) pH One 6 8 339.9 14.98 8.25 12.45 4.45 One 8 7 296.6 15.12 8.93 14.09 4.52 One 10 5 53.3 10.73 7.17 9.19 4.4

Formulation ratio and characteristics of black garlic extract to make fermented black garlic soy sauce are shown in Table 5. Based on this, the optimum ratio of black garlic, water and sugar was 1: 9: 2.4.

Composition Ratio and Characteristics of Black Garlic Extract Black garlic (g) Water (g) Sugar (g) Brix (%) 10 90 10 14 10 90 15 17 10 90 20 21 10 90 22 21 10 90 23 23 10 90 24 24

Example 4 Preparation of Fermented Black Garlic Solution

After mixing black garlic and water at 1:10, sugar was added to adjust the sugar content to 24 Brix (%), and during the crushing, sulfuric acid (SO ₂ ) and ascorbic acid were added to prevent oxidization and extract oxidation. The black garlic extract is prepared by grinding and left for 5 hours after hot water treatment at 50 ° C. for 5 hours. The turbid material of the extract (protein, pectin, etc.) and other fine garlic meat particles aggregate to sink to the bottom to give a clear black yeast extract for culture. Prepared.

To reduce total acidity of black garlic extract to 0.7 ~ 0.9%, add 0.3 ~ 0.5% of calcium carbonate and add sugar (Sucrose) to the clarified extract using cotton cloth to make the sugar content 24%, and then dry yeast for brewing. ( Saccharomyces Cerevisiae ) inoculated 0.03% and incubated yeast for 0-5 days at 20 ℃ to prepare a fermented black garlic solution as shown in Figure 3.

<Figure 3> Fermented Black Garlic Solution Preparation and Clarification Process

Example 5 Analysis of Physicochemical Properties of Fermented Black Garlic Solution

1) pH, sugar content, acidity and ethyl alcohol

The pH of fermented black garlic solution was measured by pH meter (ORION, USA). Total acid was titrated with 0.1N-NaOH and converted to citric acid. The sugar was measured by Abbe refractometer (501-DS, Japan). Measured by hydrometer.

2) Chromaticity

Chromaticity was measured by comparing L, a, and b values using a color difference meter (Minolta CT-310, Japan). The chromaticity is represented by L value indicating lightness, a value indicating redness and b value indicating yellowness.

3) Specific gravity

Ethanol content was measured by specific gravity method. In the specific gravity measurement method, 100 ml of the sample is accurately taken in a measuring cylinder, and the remaining amount is taken by washing the measuring cylinder twice with 15 ml of distilled water. The distillate passed through the cooling tube was distilled until it became 70ml, distilled water was added to make 100ml, the distillate was mixed well and the temperature was measured and alcohol content was measured using a spirit meter. The alcohol content of the sample was expressed in terms of alcohol content of 15 ℃ based on the alcohol temperature correction table.

4) Yeast count

YM After incubation at 25 ° C. for 72 hours in Agar medium, 30 to 100 colonies were selected, and colony counts were measured, and the number of microorganisms per unit volume was calculated by multiplying the dilution factor.

As shown in Table 6, the number of yeasts showed the maximum growth after 2 days of fermentation, and the specific gravity decreased sharply after the fermentation date and the sugar content decreased after 2 days, reaching the lowest concentration after 5 days. In addition, the pH change was decreased during fermentation, pH 3.64 was lowest on the 4th day of fermentation, and acidity continued to increase to 0.90% on the 4th day of fermentation.

Fermentation Characteristics of Fermented Black Garlic Solution date Brix (%) importance Chromaticity (L) (a) (b) pH Acidity (%) Yeast 0 days 24 1.080 10.73 7.17  9.19 4.40 0.29 1.14 * 104 2 days 21 1.088  9.71 6.11  4.31 4.13 0.79 1.22 * 108 4 days 13 1.020 16.00 7.38  9.38 3.64 0.90 4.50 * 107 5 days 8 1,000 12.97 9.80 13.27 3.72 0.83 3.40 * 107

The color change of fermented black garlic fermentation broth increased L value (brightness) and a value (red) and b value (yellowness) from day 4, respectively.

Example 6 Preparation of Fermented Black Garlic Soy Sauce

The change of physical properties of fermented black garlic soy sauce prepared by alcohol fermentation by mixing a predetermined amount of fermented black garlic solution to the soy base of Example 1 was measured. As the amount of fermented black garlic solution increased, pH decreased and salinity and sugar decreased as shown in Table 2. L value (brightness), a value (redness), and b value (yellowness) decreased. The sensory test on the color, taste, aroma and physical properties of fermented black garlic soy sauce showed the highest overall acceptability of the 15% fermented black garlic soy sauce. Table 7 shows the results measured for the change of physicochemical properties of fermented black garlic soy according to the amount of fermented black garlic solution.

Characteristics of Fermented Black Garlic Soy Sauce with Addition of Fermented Black Garlic Solution pH Acidity Salinity Sugar content Chromaticity E Likelihood L a b Control group 4.60 1.32 26.13 30.00 11.7247 9.5138 6.4748 16.43 3.2 5% 4.59 1.32 26.80 30.20 8.7023 5.3625 3.5446 10.82 3.5 10% 4.57 1.33 26.80 30.20 8.1696 6.6838 5.3134 11.82 3.6 15% 4.58 1.33 26.60 29.80 8.1848 7.662 4.0138 11.91 4.2 20% 4.57 1.32 26.40 29.60 6.1724 4.1805 2.5633 7.88 3.8

Fermented black garlic soy sauce prepared according to the present invention is already saccharified in the manufacture of black garlic, and the tissue is softened, so that the soybean is fermented with mold rather than added to the initial stage during the preparation of soy sauce by enzymes such as amylase and protease. Fermentation black garlic liquid (yeast culture solution) is mixed with the soy base where sugars and femide are produced to carry out alcohol fermentation, which gives alcohol flavor and yeast flavor that is unique to fermented black garlic, color, taste, etc. Could be promoted.

Claims (3)

Imperial process of inoculating 0.05 ~ 0.5% inoculation of Aspergillus oryzae seed with soybean, flour, etc. as a raw material to solidify at 2 to 3 days at 20 to 40 ℃;
A soy base manufacturing process for fermenting the koji at 20 to 30 ° C. with brine having a salt concentration of 22%, fermenting for 3 months, and then aging for 3 months to produce a soy base.
A black garlic extract manufacturing process of mixing black garlic and water in a ratio of 1: 5 to 1:10 and wet grinding to produce black garlic extract;
0.01 ~ 0.2% dry yeast ( Saccharomyces) in the black garlic extract Cerevisiae or Saccharomyces fermented black garlic solution inoculating baynus ) to incubate yeast for 1 to 5 days at 25 to 35 ° C .;
Fermented black garlic soy sauce manufacturing process of alcohol fermentation by mixing the soy base and fermented black garlic solution 5 to 20%;
A fermentation process for producing black garlic soy sauce, characterized in that the fermentation process consisting of aging for 15 to 20 days at 20-30 ℃ after alcohol fermentation. Fermented black garlic soy sauce, characterized in that the alcoholic fermentation by mixing the fermented black garlic solution 5 ~ 20% in the soy base prepared according to the method of claim 1. Fermented black garlic liquid, characterized in that the yeast is cultured in a black garlic extract prepared by wet grinding by mixing water in a ratio of 1: 5 to 1:10 to the black garlic prepared according to the manufacturing method of claim 1.

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