KR20130088364A - A METHOD OF MANUFACTURING SOYBEAN PASTE CONTAINING β-GLUCAN AND THE SOYBEAN PASTE BY THE METHOD - Google Patents

Abstract

PURPOSE: A production method of fermented soybean paste is provided to disperse and decompose an anti-cancer component of mushrooms in the fermented soybean paste without damaging nutrients of the mushrooms or the propagation of various bacteria. CONSTITUTION: Fermented soybean blocks are produced. The fermented soybean blocks are firstly aged in salt water. Solid parts are separated from the aged mixture, and secondly aged. The salt water contains beta-glucan which is extracted from a cultivated mushroom mycelium. The mushroom mycelium is a mycelium of Sparassis crispa which is cultivated in a medium containing rice, wheat, barley, brown rice, oat, millet, corn, or their mixture. The Sparassis crispa mycelium is cultivated at 20-26°C, in the CO2 concentration of 2,000-2,500 ppm, and in the pH of 4-6. The Sparassis crispa mycelium is pulverized into 2,000-3,000 meshes, and soaked into a mixed solution of water and ethanol to extract the beta-glucan. [Reference numerals] (AA) Producing soybean blocks; (BB) Culturing mushroom mycelium, and extracting beta-glucan; (CC) Producing salt water containing the beta-glucan; (DD) Firstly aging; (EE) Secondly aging

Description

A method of manufacturing soybean paste containing β-glucan and the soybean paste by the method}

The present invention relates to a doenjang containing beta glucan and a method of manufacturing the same, more specifically, a doenjang prepared by containing beta glucan extracted from the mushroom mycelium cultured to exhibit a strong anticancer effect even with a small amount of ingestion and a method for producing the same It is about.

Doenjang is a traditional Korean food from ancestors. It is made by fermenting soybean meju in salted water for several months. Doenjang has been loved by many for its excellent taste, especially recently, it has been found that it has various effects on human health.

Among the various effects of doenjang, the most notable effect is the anticancer effect, and there is a report that the weight of cancer tissues was reduced by about 80% compared to the rats fed the doenjang after feeding the mice with cancer. The Korean Cancer Prevention Association's cancer prevention rules include miso, and the anti-cancer efficacy of miso is widely known.

However, in the reality that the dietary habits are diversified or westernized, the chance of ingesting doenjang is becoming less and less. Therefore, researches on a method of manufacturing doenjang that can obtain anticancer effect even with a small intake are being made.

Looking at the prior art of functional soybeans to enhance the anti-cancer effect, according to the manufacturing method of soy sauce and miso of the anti-cancer effect of the Republic of Korea Patent Application No. 2000-008137, added agaricus mushroom of a certain size having an anticancer effect to salt water The preparation method is presented. However, the manufacturing method is a long time aging of the doenjang by simply adding the mushroom to the brine, there is a problem that the mushroom is difficult to decompose during the fermentation process.

In addition, according to the method for preparing soybean paste and soy sauce containing shiitake mushroom component of Korean Patent Application No. 1998-041501, a method of preparing miso by roasting fine size shiitake mushroom powder and mixing it with meju was provided. According to the process of roasting mushroom powder there is a problem that the nutrition of the mushroom is destroyed.

In addition, according to the method of producing meju using mushroom mycelium, which is Korean Patent Application No. 1999-0018028, and functional soybean and soy sauce that can be produced using the same, a method of preparing soybean paste by directly inoculating mushroom mycelium is prepared. However, there is a problem that there is a possibility of contamination due to the propagation of bacteria according to the manufacturing method.

The present invention was devised to solve the above problems, by mixing together beta glucan, an anticancer component extracted from mushrooms during soybean paste manufacturing, the anticancer component of the mushroom is evenly decomposed into the doenjang without destroying the nutrients of the mushroom and breeding bacteria. It is an object of the present invention to provide a method for producing doenjang and a doenjang prepared thereby.

In the above-described object of the present invention, meju manufacturing step, soaking the meju in brine first fermentation, the second step of aging the second to filter the solid to be miso, brine is beta extracted from the cultured mushroom mycelium It is achieved by the method for producing miso, characterized in that it contains glucan. The present invention extracts and mixes beta glucan from the cultured mushroom mycelium rather than the mature fruiting body, which usually takes 90 to 100 days to mature the fruiting body, and can grow the mycelium in 30 to 40 days. It is possible to produce soybean paste with excellent anticancer efficacy at cost.

According to a preferred feature of the invention, the mushroom mycelium is preferably a mushroom mushroom mycelium. This is because the blossom mushroom has a large amount of beta glucan in the fruiting body.

According to a preferred feature of the invention, the flower mushroom mycelium is preferably cultured in a medium containing any one or a mixture of rice, wheat, barley, brown rice, oats, crude, corn. This is because sufficient nutrients (carbohydrates, proteins, amino acids) can be supplied through these grains without separately supplying a carbon source and a nitrogen source in mushroom mycelium culture.

According to a preferred feature of the present invention, the flower mushroom mycelium is preferably cultured in the conditions of temperature 20 ~ 26 ℃, pH 4.0 ~ 6.0, CO 2 concentration 2,000 ~ 2500ppm conditions that are optimal conditions in the medium.

According to a preferred feature of the present invention, it is preferable to extract the beta glucan by drying the cultured mushroom mushroom mycelium to be crushed to 2,000 ~ 3,000 mesh size. If the particle size is 2,000 mesh or more, the extraction speed is slow because the contact surface area with the solvent is small when extracting beta glucan. If the particle size is 3,000 mesh or less, the particles block the moving passage of the solvent during extraction, which interrupts the circulation and the extraction work Because it is not smooth.

 According to a preferred feature of the invention, it is preferable to extract the beta glucan by dipping and swelling the pulverized blossom mushroom mycelium in a mixed solution of water and ethanol. This is because the removal of impurities other than beta glucan in the dry and pulverized mushroom mycelium, and at the same time increases the specific surface area of the dry and pulverized mushroom mycelium powder to increase the beta glucan purification efficiency.

According to a preferred feature of the present invention, it is preferable to form the brine by mixing purified water with the extract obtained by applying heat to the mixed solution in which the mycelium is expanded. This is to increase the absorption rate of beta glucan in meju by extracting and mixing becaglucan in a liquid state in brine to immerse the prepared meju.

According to a preferred feature of the present invention, the second aging step is preferably aged by adding the mushroom mushroom mycelium powder. This can be prepared soybean paste with a higher content of beta glucan by mixing the flower mushroom mycelium powder in the second ripening step.

In addition, the present invention is miso containing beta glucan prepared by the above method.

According to the present invention, by extracting the beta glucan anticancer active ingredient from the cultured mushroom mycelium and added to the doenjang can be prepared functional miso that can exert a powerful anti-cancer effect even with a small amount of ingestion.

In particular, according to the present invention, it is possible to extract a high purity beta glucan in a short period of time, it is possible to provide a high-functional miso that can be ingested at a low price for the common people.

1 is a manufacturing process flow chart for explaining a method for manufacturing miso containing beta glucan according to the present invention.
Figure 2 is a detailed process flow chart for explaining the process of extracting beta glucan by culturing the mushroom mycelium of the manufacturing process according to the present invention.
Figure 3 is a graph showing the degree of mycelial growth according to the change in the culture temperature of the mushroom mycelia culture method of the present invention.
Figure 4 is a graph showing the degree of mycelial growth according to the change of the medium pH of the mushroom mycelia culture method of the present invention.
5 is a graph showing the degree of mycelial growth according to the change of the indoor CO2 content of the mushroom mycelium culture chamber of the present invention.

Hereinafter, a method for preparing miso containing beta glucan according to the present invention with reference to the accompanying drawings will be described in detail.

Typically, doenjang is prepared through meju manufacturing step, soaking meju in brine for the first stage of fermentation, and filtering the solid to become doenjang for the second stage of fermentation.

Method for preparing miso containing beta glucan according to the present invention, as shown in Figure 1, after preparing the meju, immersed meju in brine containing beta glucan extracted from the cultured mushroom mycelium after primary ripening , The cultured mushroom mushroom mycelium powder is added to aging secondary to prepare miso.

Each of these steps is described in detail as follows.

(a) Meju manufacturing stage

Meju is prepared by washing, steaming, grinding, molding, drying and fermentation. Rinse the soybeans as a raw material to remove any foreign matter on the surface of the beans and pick out rotten beans. Put beans and water in the same amount in a pot, boil for 3-4 hours and cook enough to lay with fingers. Boil the beans out of the basket and grind them before cooking. The crushed beans are made in meju using a mold. Place the made meju on rice straws and arrange them on the top for drying for 10 days to dry the surface. The meju is produced by tying the meju with rice straw and fermenting it naturally for 6-8 weeks in a warm, well-ventilated place.

(b) mushroom mycelium culture and Beta Glucan  Extraction step

Figure 2 is a detailed process flow chart for explaining the process of culturing mushroom mycelium and extracting beta glucan according to the present invention. Referring to Figure 2, the mushroom mycelium culture and beta glucan extraction process includes the seed production step, grain medium composition and the intake step, sterilization and inoculation step, culture step, grinding step and expansion and extraction step.

Strains obtained from the wild are incubated for a certain period of time at a suitable temperature and humidity to prepare a seed. Then, any one item or two or more mixed grains are prepared from grains consisting of rice, brown rice, barley, wheat, corn, crude, and the like. An inorganic salt and a hydrogen ion concentration regulator are added thereto to form a grain medium. As inorganic salts, potassium monohydrogen phosphate, sodium polyphosphate, monobasic calcium phosphate, potassium diphosphate and the like used as food additives can be used. The hydrogen ion concentration regulator is selected from organic acids such as hydrochloric acid, acetic acid and lactic acid, sodium hydroxide, potassium hydroxide, basic amino acids, etc., which are recognized as food additives. After the appropriate amount of the grain medium is bottled into a heat-resistant bottle, the bacteria and fungi that are inhibited in the mycelial growth of the mushrooms are sterilized.

Then, inoculate the heat resistant disease in the clean room. At this time, special care should be taken so that the medium is not contaminated by other bacteria during inoculation. Inoculated mushroom hyphae are incubated at optimal incubation temperature, pH and CO 2 concentration. The cultured mushroom mycelium is collected, dried and pulverized and swelled in a solution in which water and ethanol are mixed at a constant ratio. Then, the extract containing beta glucan is extracted from the extractor.

(c) Beta Glucan  Contained brine manufacturing process

The extract containing beta glucan and purified water are mixed in a constant ratio, and salt water is prepared by adding salt minus the brine.

(d) First ripening stage

Add meju prepared to the intestine, add brine containing beta glucan, and soak, and let it mature for a certain period of time.

(e) secondary fermentation stage

After the first aging, the solids that become soy sauce and miso in the intestine poison. The solid that becomes the miso is placed in the venom poison and matured by gently pressing the stomach, thereby producing a high-quality functional miso containing beta glucan to be disclosed in the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are merely one of the most preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, and various equivalents and modifications may be substituted for them at the time of the present application. Should be understood.

Example  One  : Meju manufacturing process

Wash the prepared soybeans and remove foreign substances on the surface of the soybeans. Soak them in water for about 8 hours and put them in a pot with the same amount of beans and water. Cook your fingertips well, remove the soybeans, and grind them before you cool them. Crushed beans are made into meso chunks using a 20 cm x 15 cm x 20 cm template. The made meju is laid on a straw and placed side by side without touching each other and dried for 10 days to dry the surface. Dried meju is produced by fermenting with natural microorganisms for 30-40 days in a warm, well-ventilated place tied with rice straw.

Example  2  : Mushroom mycelium culture and Beta Glucan  Extraction process

1. Spawn production stage

After cultivating subcultures of wild flower cultivated mushroom strains in plate medium and petri dishes, the cultivated flower mushroom strains were separated with a medium of 5 ~ 7 mm size by platinum wire and inoculated in the center of plate medium. Incubated for 22 to 28 days at ~ 26 ℃. After forming about 80% of the white transparent mycelial surface growing on the plate medium, the plate medium and sterile distilled water were put into a homogenizer and homogenized. Homogenized homogenates were inoculated into the liquid medium of the prepared Erlenmeyer flasks and incubated in an incubator for about 12 to 15 days at a culture temperature of 24 to 26 ℃. The inoculum incubated in the Erlenmeyer flask was inoculated into the liquid medium prepared in the pre-culture tank and incubated with the spawn while supplying sterile oxygen for 8 to 12 days at the culture temperature of 24 to 26 ℃.

2. Grain Medium Composition  And Admission stage

After adjusting the pH to 3.0-8.0 by adding 1-5 parts by weight of inorganic salts to brown rice and a hydrogen ion concentration regulator in brown rice immersed in water, 40-60 parts by weight of drinking water was added. The prepared grain medium was bottled 600 g each in a heat resistant PP bottle having a capacity of 1100 cm 3.

3. Sterilization and Inoculation Step

The PP bottle was sterilized at 121 ° C. and 1-1.2 atmospheres for 60-90 minutes and then cooled to 20 ° C. In sterilization, a dedicated sterilization pot having heat / pressure resistance was used. Then, 30-50 ml of the seed was inoculated into the PP bottle in a clean room.

4. Culture step

While supplying sterile oxygen from the culture chamber, The culture was carried out for about 30 to 40 days.

<Temperature condition>

The size of the hyphae was measured under varying conditions, such as 10, 15, 20, 25, and 30. The results are shown in FIG. 3 as a graph. As can be seen in Figure 3, the mycelial growth was found to be the best 70-80mm in the culture temperature range of 20-26.

< pH Condition>

After fixing the temperature of the culture chamber to 25, the size of the hyphae cultured at 3.0, 4.0, 5.0, 6.0, 7.0, and 8.0, respectively, pH of the medium was measured. The results are shown in FIG. 4 as a graph. As can be seen in Figure 4, the mycelial growth was found to be the best 70-80mm in the pH range of 4.0 ~ 6.0.

< CO ₂ Concentration Condition>

The mycelia were incubated at 25, pH 5.0, and at 2,500, 2,000, 2,500, 3,000, and 3,500 ppm CO ₂ concentrations in the indoor space. In the space of 1㎥, 320 PP bottles of 1,100cm3 were put and the CO ₂ concentration was adjusted.The CO ₂ concentration controller used was (CO ₂ CONTROLLER, DURU INDUSTRIES, Korea). The results are shown in FIG. 5 as a graph. As can be seen in Figure 5, it was found that the mycelial growth is sufficient at the indoor CO ₂ concentration of 2,000 ~ 2500ppm.

5. Drying and grinding step

The cultivated flower mushroom mycelium is collected and dried to have a moisture content of 8% to facilitate powdering in a dry heat dryer. The dried mycelium is pulverized to 2,000 to 3,000 mesh to fine powder.

6. Expansion and Extraction Steps

700 g of the pulverized mycelium mushroom mycelium was added to a solution containing 50% of water and ethanol, and pretreated by swelling at 70 ° C. for 8 hours. The pretreated mycelium solution is placed in an extractor, and 25 times of water is added, followed by extraction at 90 ° C. for 16 hours.

Example  3  : Beta Glucan  Brine manufacturing process

Salt water is prepared by adding 70% by weight of groundwater or purified water to 30% by weight of the extract of mycelium mycelium mycelium, and extracting the brine for about 2 years.

Example  4  : 1st ripening stage

Wash well with sterilized intestinal poison, add dried meju, pour beta-glucan-containing brine so that the meju is sufficiently submerged, and add red pepper and charcoal for sterilization. Then, cover the jar with a white cloth and cover it with a lid. Keep the lid closed for 3 days, then open the lid of the jar from day 4, so that it is sunlit during the day and closed at night, and then matured first for 60 to 80 days in winter and 50 to 60 days in spring.

Example  5  : 2nd aging stage

When the first ripening of the beans is broken, the soy juice and miso solids are divided. Soy sauce is stored by decoction, and soybean paste (beans) are well mixed, mixed with meju flour, rice, and the flower mushroom mycelium powder obtained in Example 2, the salt is appropriately added to the poison, and the stomach is gently pressed and warmed in a warm place. When matured for 60 to 90 days, functional miso is completed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the present invention as defined by the appended claims and their equivalents.

Claims (9)

In the soybean manufacturing method comprising the step of producing meju, immersing the meju in brine first fermentation, and filtering the solid to be miso second,
The brine is a method for producing miso containing beta glucan, characterized in that it contains beta glucan extracted from the cultured mushroom mycelium. The method of claim 1,
The mushroom mycelium is a method for producing miso containing beta glucan, characterized in that the flower mushroom mycelium. The method of claim 2,
The flower mushroom mycelium is a method of producing miso containing beta glucan, characterized in that cultured in a medium containing any one or a mixture of rice, wheat, barley, brown rice, oats, crude, corn. The method of claim 3,
The flower mushroom mycelium is a method for producing miso containing beta glucan, characterized in that cultured in the medium at a temperature of 20 ~ 26 ℃, pH 4.0 ~ 6.0, CO 2 concentration 2,000 ~ 2500ppm conditions. 5. The method of claim 4,
Method of producing a miso containing beta glucan, characterized in that to extract the beta glucan by drying the cultured mushroom mushroom mycelium and pulverized to 2,000 ~ 3,000 mesh size. The method of claim 5,
Method for producing miso containing beta glucan, characterized in that the pulverized mushroom mushroom mycelium is immersed in a mixed solution of water and ethanol to extract beta glucan. The method according to claim 6,
A method for producing miso containing beta glucan, characterized in that the brine is prepared by mixing purified water with an extract obtained by applying heat to the mixed solution in which the mycelium is expanded. The method of claim 1,
The second aging step is a method for producing miso containing beta glucan, characterized in that by aging by adding the mushroom mushroom mycelium powder. A miso containing beta glucan prepared by the method of any one of claims 1 to 8.

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