KR20140055615A - Novel aspergillus oryzae cj ky isolated from the korean traditional meju and the manufacturing method of doenjang using this fungi and the doenjang from manufactured thereof - Google Patents

Abstract

The present invention relates to a novel Aspergillus oryzae CJ KY strain, a soybean paste manufacturing method using the same, and a soybean paste manufactured by the manufacturing method. More specifically, a soybean paste having uniform quality and improved flavor can be manufactured by isolating from a traditional fermented soybean cake the novel strain Aspergillus oryzae CJ KY which is a koji mold having excellent enzyme activities for decomposing carbohydrates and proteins using whole meal or wheat-rice as a substrate, and then selecting the strain to manufacture the soybean paste.

Description

Aspergillus oryzae CJ KY strain isolated from a traditional meju and a soybean paste prepared by the method and a method for preparing the soybean paste, using this fungi and the doenjang from manufactured them}

The present invention relates to novel strains, such as Aspergillus oryzae ) CJ KY, a process for producing the soybean paste using the same, and a soybean paste prepared by the process.

More specifically, a novel strain Aspergillus oryzae CJ KY, which is a yeast strain having excellent carbohydrate and protease activity with wheat flour or wheat as a substrate, is separated and selected from traditional meju, And to improve the flavor by using it.

The types of miso are as follows: conventional soy sauce made by immersing soy sauce into flour, traditional sweet soy sauce made using conventional methods, traditional sweet soy sauce made using traditional methods such as soy sauce, sweet soy sauce, And the like.

Conventional doenjang is made by fermenting meju into soybean and brick or spherical shape, fermenting it naturally, immersing it in saline, aging for 6 to 12 months, separating the soy sauce and aging the solid.

Improved doenjang using starch raw materials increased starch raw materials such as wheat flour and Aspergillus oryzae ), followed by emulsification without mixing with salt, salt water, expanded starch raw materials, and soybean seeds.

Conventional soybean paste soybean has a disadvantage in that soybean nutrients are eluted into soy sauce to cause loss, and fermentation by indigenous microorganisms proceeds, resulting in not only a significant quality deviation but also abnormal fermentation due to contamination of germs. In addition, there is a problem of generation of bitter taste due to fermentation products such as peptides and amines produced in the fermentation process of the soybean raw material.

In order to overcome the above-mentioned problems, a modified doenjang using a starch raw material has been produced, but a fermented product as a cause of bitter taste is still produced in the fermentation process, and the use of the starch raw material has a disadvantage in that the fermented beverage is poor in taste.

In order to solve the problems of the conventional conventional doenjang, Korean Patent Registration No. 10-0369841 discloses a method of preparing soybean paste using a starch raw material by adding a fermented yeast to inhibit the flavor impartation and the formation of bitterness components, Which is an improved method of making the soybean paste.

However, in the case of the prior art, in the mass production process, the fermented yeast added at the time of ingestion is not easily homogenized to cause a quality variation, and when the growth becomes active, the alcohol becomes stronger and the flavor of the soybean paste is lowered.

The inventors of the present invention have found that, in order to solve the above conventional problems, the same process as that of the conventional modification method is applied only to the microorganism, and the production process is efficiently performed. However, the amount of decomposition products produced due to the bitter taste is small, The characteristics of the new strain Aspergillus oryzae ) CJ KY was isolated and selected from traditional meju and used for the preparation of doenjang, and the doenjang prepared by the method and the preparation method of the doenjang having better flavor were developed and the present invention was completed.

KR10-0369841 B1

An object of the present invention is a novel Aspergillus strains showing a high enzyme activity as a substrate or a flour milssal Aspergillus's duck material (Aspergillus oryzae ) CJ KY is separated and selected from traditional meju and used in the manufacture of miso, and a method for producing doenjang having better flavor and a doenjang prepared by the method.

Specifically, a novel strain Aspergillus ( Aspergillus oryzae) which exhibits high amylase activity and protease activity with a substrate such as wheat flour, wheat flour, or soybean and has a small amount of decomposition products due to bitter taste and excellent in flavor and savory flavor oryzae ) CJ KY is separated and selected from traditional meju and used for the preparation of doenjang, thereby providing a method of producing doenjang having better flavor and a doenjang prepared by the method.

According to an aspect of the present invention as described above, the present invention is isolated and is in the identification, wheat flour, and a carbohydrate substrate milssal and excellent protease activity strain Aspergillus duck material from traditional Meju (Aspergillus oryzae ) CJ KY.

The present invention is Aspergillus duck material (Aspergillus oryzae ) CJ KY, which comprises the steps of adding and adding to a flour of wheat flour; Aspergillus ( Aspergillus oryzae) was added to the above- oryzae ) CJ KY inoculated and cultured to make wheat flour coagulum; A first aging step of adding a salt or brine to the wheat flour koji and aging a primary mixture of at least one selected from the group consisting of wheat germ, added soybean, meju and miso; And a second aging step of sterilizing and aging the aged primary mixture with a secondary mixture of meju and at least one selected from the group consisting of miso, salt, flavor enhancer, and grain processed product. .

In addition, the present invention provides a doenjang prepared by the above-described process for producing doenjang.

The present invention relates to novel strains Aspergillus duck material (Aspergillus showing a high enzyme activity, and the wheat flour as substrate milssal oryzae ) CJ KY is isolated and selected from traditional meju and used in the manufacture of miso, so that it is possible to produce doenjang which has constant quality and excellent flavor.

Figure 1 shows a schematic representation of a novel Aspergillus oryzae ) CJ KY.
Fig. 2 is a schematic view of a novel Aspergillus oryzae ) 16S rDNA sequence analysis of CJ KY.

The present invention relates to novel carbohydrates and wheat flour based on wheat flour and a novel strain of protease activity such as Aspergillus oryzae ) CJ KY.

Aspergillus oryzae CJ KY was isolated and identified from traditional meju collected from traditional food manufacturers.

The separation and identification method is a method for isolating the fungus isolated from the traditional meju, and it is known that Aspergillus oryzae were selected first. After that, wheat flour was solid - cultured from raw wheat flour to primary sorting strains, and strains which had strong carbohydrate and protein degrading ability were secondly selected and strains which improved the flavor of soybean paste were finally selected from the second selected strains. This is called Aspergillus oryzae CJ KY, deposited on September 27, 2012 at the Korean Microorganism Conservation Center (Accession No .: KCCM 11302P) .

In addition, the present invention relates to a method for preparing soybean paste by fermenting wheat flour, which has been grown by using Aspergillus oryzae CJ KY, which is a strain which enhances the flavor of soybean paste with strong carbohydrate and protein hydrolysis ability, ≪ / RTI >

More particularly, the present invention relates to a method for producing a flour, Aspergillus ( Aspergillus oryzae) was added to the above- oryzae ) CJ KY inoculated and cultured to make wheat flour coagulum; A first aging step of adding a salt or brine to the wheat flour koji and aging a primary mixture of at least one selected from the group consisting of wheat germ, added soybean, meju and miso; And a second aging step of sterilizing and aging the aged primary mixture with a secondary mixture of meju and at least one selected from the group consisting of miso, salt, flavor enhancer, and grain processed product. .

In the doenjang manufacturing method of the present invention, the above-mentioned boiling step is a step of adding a certain amount of warmed water to a wheat flour by using a continuous boiler and then increasing the steam using 1.0 to 2.0 kgf / cm ² of steam. It is preferable to adjust the water content of the wheat flour to be 32 to 38% by weight.

In the doenjang manufacturing method of the present invention, the empowering step may include a step of adding Aspergillus oryzae ) CJ KY and inoculating and culturing the flour to produce wheat flour koji . Specifically, 0.1 to 0.3% by weight of Aspergillus oryzae CJ KY and 0.5-1.5% by weight of cereal flour or soy flour are used as an extender, mixed uniformly, and then fermented and dried at 30 to 40 ° C, more preferably at 32 to 35 ° C for 3 days to produce a wheat flour coagulum.

In the soybean paste manufacturing method of the present invention, the first aging step may include a step of adding 1 or more selected from the group consisting of wheat flour, soy sauce, soy sauce, soy sauce, soybean paste and soy sauce added with salt or salt water to the wheat flour koji And aging the tea mixture.

Specifically, a salt or salt water is added to the dry wheat flour koji prepared through the empire stage, and a primary mixture obtained by mixing at least one selected from the group consisting of soybean, It ages.

The salt or salt water is preferably added so as to have a salt content of 9 to 13% by weight with respect to the primary mixture.

The meju or miso is not particularly limited and any known one may be used. The at least one selected from the group consisting of boiled rice, soy sauce, bean paste and soybean paste is preferably added in an amount of 1 to 38% by weight based on the total weight of the first mixture.

In addition, the primary mixture may preferably contain moisture in an amount of 45 to 52% by weight based on the total weight.

The primary mixture may include a chopping process prior to aging.

The chopping refers to a process of cutting the primary mixture into a small-sized material. The size is not particularly limited, but is preferably 5 to 20 mm (based on the inner diameter of the amorphous particles of the primary mixture) Can be chopped to a size of 10 to 15 mm.

If the above-mentioned primary mixture is subjected to a chopping process before aging, permeation of enzyme and salt into the deep portion of the grains becomes easy, so that more various flavors and flavors are produced, and abnormal fermentation can be controlled.

The primary mixture preferably undergo fermentative aging at 25-35 占 폚 for 10-30 days.

In the method of manufacturing doenjang of the present invention, the second aging step may be a step of sterilizing and mixing a secondary mixture obtained by mixing at least one selected from the group consisting of meju, miso, salt, flavor enhancer, It refers to the step of aging.

Specifically, first, the secondary mixture obtained by mixing at least one selected from the group consisting of Meju, miso, soybean paste, salt, flavor enhancer and grain processed product is sterilized at 60 to 85 ° C for 1 to 60 minutes After that, the edible alcohol is added and aged.

The meju or soybean paste may be added in an amount of preferably 3 to 15 parts by weight based on 100 parts by weight of the secondary mixture, and at least one selected from the group consisting of the salt, the flavor enhancer and the processed grain is preferably added in an amount of 1 to 5 parts by weight .

The above-mentioned meju, miso, salt, flavor enhancer and grain processed product are not particularly limited and known ones can be used.

Non-limiting examples of the flavor enhancer include yeast extract, soybean or wheat protein extract, and the like.

As described above, the soybean paste manufacturing method of the present invention is characterized in that wheat flour is used as a substrate for a new strain Aspergillus oryzae ) CJ KY, it is possible to prepare a soy sauce having a reduced bitter taste and improved flavor and savory taste.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided only for the understanding of the present invention, and the scope of the present invention is not limited to these examples.

One. Isolation, Identification and Screening of Traditional Meju-derived Microorganisms

1) Isolation and identification of microorganisms

The strains used as starters in the present invention were isolated and sorted from traditional meju collected from traditional food manufacturers in Gyeonggi, Gangwon, Chungbuk, and Chonnam.

As the fungus isolation medium, 20 μg / ml chloramphenicol was added to the potato dextrose agar (Difco) medium. In the above-mentioned traditional meju, the 32 fungi living in the dominant species were isolated and purified, and the identification results are shown in Table 1 .

2) Primary screening ,

Seven species were selected as the first to judge synthetically that 32 kinds of fungi isolated from the above-mentioned traditional meju could be used as a fungus such as spore production ability.

The selected strains were CJ 1333, CJ 1334, CJ 1335, CJ 1336, CJ 1354, CJ KY and CJ KG.

Identification results of the isolates derived from traditional meju and spore production of each strain Strain NO. Identification result Spore production Remarks CJ 1333 Aspergillus oryzae ** CJ 1334 Aspergillus oryzae *** CJ 1335 Aspergillus oryzae *** CJ 1336 Aspergillus oryzae *** CJ 1337 Aspergillus flavus * Toxin production CJ 1338 Aspergillus niger *** CJ 1339 Aspergillus flavus * Toxin production CJ 1340 Aspergillus tubingensis *** Black germ CJ 1341 - × Spore formation CJ 1342 Aspergillus sydowii ** CJ 1343 Penicillium polonicum * CJ 1344 Mucor racemosus ** CJ 1345 Penicillium polonicum * allergy  cause CJ 1346 Mucor racemosus *** CJ 1347 Penicillium polonicum * CJ 1348 Emericella nidulans * allergy  cause CJ 1349 Talaromyces spectabilis ** CJ 1350 Emericella rugulosa ** allergy  cause CJ 1351 Mucor racemosus *** CJ 1352 Emericella dentata * allergy  cause CJ 1353 Mycocladus corymbiferus *** CJ 1354 Aspergillus oryzae *** CJ 1355 Mycocladus corymbiferus *** CJ 1356 Aspergillus flavus *** Toxin production CJ 1357 Absidia corymbifera * CJ 1358 Aspergillus oryzae ** CJ 1359 Aspergillus oryzae ** CJ 1360 Aspergillus vadensis ** CJ 1361 - * CJ 1362 - * CJ KY Aspergillus oryzae *** CJ KG Aspergillus oryzae ***

3) Secondary selection

Seven strains of the above-mentioned primary selected strains were prepared and wheat flour koji was prepared to compare the amylase and protease enzyme titer to select the second best strain.

1 kg of the flour of wheat flour was heated to 120 ° C for 15 minutes and then cooled to 35 ° C by heating to a moisture content of 33 to 38% by weight in a high pressure steam sterilizer (Autoclave). The primary selection strains were mixed at 0.2 wt% of the total weight of the raw materials and incubated at 35 ° C for 3 days. The enzyme activity of each of the wheat flour soybean sprouts was as shown in Table 2.

From the results shown in Table 2, four types of CJ 1334, CJ 1354, CJ KY and CJ KG strains excellent in amylase and protease enzyme titers were secondarily selected.

Application of primary screening strain Enzyme activity of wheat flour koji Amylase activity (U / g) Protease activity (U / g) CJ 1333 439.4 118.4 CJ 1334 565.9 140.4 CJ 1335 496.6 131.6 CJ 1336 536.7 109.1 CJ 1354 542.4 105.3 CJ KY 537.6 146.1 CJ KG 553.3 134.0

In Table 2, amylase enzyme activity was measured by extracting wheat flour koji in a 2% aqueous solution of NaCl at 30 ° C for 1 hour and diluting the filtered enzyme solution 100 times. The enzyme reaction solution was prepared by adding 1 ml of crude enzyme solution, 2 ml of 1% starch as substrate and 2 ml of pH 5.2 phosphate buffer. The reaction was carried out at 40 ° C for 30 minutes, and then 10 ml of 0.1 N CH ₃ COOH was added Stopped. The reaction solution was diluted with 10 ml of 0.005% KI + I ₂ solution, and developed at room temperature. The absorbance at 660 nm was measured using a UV spectrophotometer.

In addition, the protease enzyme activity measurement was performed by extracting and filtering the wheat flour koji in distilled water at 30 ° C for 1 hour as a crude enzyme solution. 0.5 ml of crude enzyme solution, 1.5 ml of 2% milk casein and 1 ml of Mcllivine buffer (pH 6.0) were added to the enzyme reaction solution and reacted at 38 ° C for 1 hour. Then, 3 ml of 0.4 M TCA solution was added to stop the reaction. After filtration, 5 ml of 0.4 M Na ₂ CO ₃ and 1 ml of phenol reagent were added, sufficiently mixed, and developed at 38 ° C. for 30 minutes. Absorption was measured at 660 nm using a spectrophotometer Respectively. At this time, the enzyme activity was defined as 1 unit of the amount of the enzyme producing tyrosine corresponding to 1 μg per minute, and a calibration curve was prepared using tyrosine as a standard substance

4) Final selection

The capacity of the wheat flour koji was enlarged and the amylase and protease enzyme titer were compared with each other and the quality of taste of the soybean paste was compared with each other.

The flour of wheat flour was prepared by adding 5 kg of soybean flour to 10 kg of wheat flour so that the moisture content was 33 to 38% by weight. Secondary sorting strains were mixed at 0.2 wt% with respect to the total amount of the raw materials, and then cultured in a solid fermenter at 30 to 35 ° C for 3 days, respectively. Table 3 shows the enzyme activity of each wheat flour.

In addition, the above-mentioned flour was mixed with salt or salt water, boiled soybean, boiled wheat, meju or doenjang to prepare a primary mixture, aged at 25 to 35 ° C for 10 to 30 days, The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3.

From the results shown in Table 3, the CJ KY strain having the best amylase and protease enzyme activity and taste quality was finally selected.

The classification scheme of the final selection strain, CJ KY, is shown in FIG.

The results of 16S rDNA sequencing analysis of the final selected strain CJ KY are shown in FIG.

Comparison of the enzyme titer and the taste quality of soybean paste soybean paste koji Amylase activity (U / g) Protease activity (U / g) Simple sensory evaluation CJ 1334 393.6 104.2 3.21 CJ 1354 440.1 140.5 3.57 CJ KY 546.8 157.4 4.21 CJ KG 477.3 163.3 3.64

2. Manufacture of miso

1) Stage and Empire Stage

The final selected strains, Aspergillus oryzae CJ KY and commercially available aspergillus oryzae were prepared as in Example 1 and Comparative Example 1 to compare the enzyme activity.

Example  1: New Aspergillus  Duck CJ KY  apply Wheat flour Koji  Produce

8000 kg of wheat flour was heated to a temperature of 35 to 40 캜 using a warm air cooler to a water content of 33 to 38% by weight in a five-stage continuous thickener and transferred to an emulsion chamber. Then, the new Aspergillus oryzae CJ KY was inoculated at 0.2 wt% of the weight of the flour and the emulsion fermentation was performed at 30 to 35 캜 for 3 days.

New Aspergillus oryzae CJ KY Applied Table 4 shows the enzyme content of wheat flour koji.

Comparative Example  1: normal Aspergillus  Reapply ducks Wheat flour Koji  Produce

8000 kg of wheat flour was heated to a temperature of 35 to 40 캜 using a warm air cooler to a water content of 33 to 38% by weight in a five-stage continuous thickener and transferred to an emulsion chamber. Then, commercially available Aspergillus oryzae was inoculated at 0.2 wt% of the flour weight, and imperial fermentation was performed at 30 to 35 DEG C for 3 days.

Applied to normal Aspergillus oryzae The enzyme activity of wheat flour koji is shown in Table 4.

New Aspergillus oryzae CJ KY and ordinary Aspergillus dyes Re-applied Wheat flour Enzyme activity of koji Amylase activity (U / g) Protease activity (U / g) Example 1 395 115 Comparative Example 1 238 110

From the results in Table 4, it was confirmed that the amylase and protease enzyme titer of wheat flour based on the new Aspergillus oryzae CJ KY was improved by 66.0% and 4.5%, respectively, compared with the wheat flour based soybean flour applied with conventional Aspergillus oryzae there was.

3) First stage of ripening

The first mixture was prepared as in Example 2 and Comparative Example 2 below using the wheat flour coagulant of Example 1 and Comparative Example 1, and then aged at 25 to 35 ° C for 10 to 30 days.

Example  2: New Aspergillus  Duck CJ KY Preparation of primary mixture using

To the wheat flour koji prepared in Example 1 was added 25 to 28% by weight of the soybeans and 2 to 5% by weight of the wheat flour, based on the total weight of the primary mixture, And 1 to 5% by weight of a mixture of sodium chloride and sodium chloride to prepare a primary mixture having a final water content of 48% by weight and a final salt content of 11% by weight .

Table 5 shows the general composition of the primary mixture of the novel aspergillus oryzae CJ KY.

The volatile flavor components of the first mixture of the new aspergillus dough CJ KY are shown in Table 6.

Comparative Example  2: normal Aspergillus Duck  Manufacture of primary mixture using

The wheat flour coagulum prepared in Comparative Example 1 was added with 25 to 28% by weight of the increased soybeans and 2 to 5% by weight of the increased wheat flour based on the total weight of the primary mixture, And 1 to 5% by weight of a mixture), and the mixture is mixed with salt water or salt to prepare a mixture having a final water content of 48% by weight and a final salt content of 11% by weight Tea mixture.

Table 5 shows the general composition of the first mixture of conventional aspergillus duck re-applied.

Table 6 shows the volatile flavor components of the first mixture of conventional Aspergillus oryzae.

Comparison of general components of primary mixture moisture(%) Salinity (%) Maturity (mg%) Reducing sugar (%) pH Example 2 49.7 10.2 367.3 14.9 5.33 Comparative Example 2 50.8 10.9 304.7 14.2 5.34

From the results shown in Table 5, it was confirmed that the maturity of the primary mixture using the novel Aspergillus oryzae CJ KY was 20.1% higher than that of the primary mixture using the conventional Aspergillus oryzae.

Comparison of the main volatile flavor components of the first mixture (unit: peak area%) Major Volatile Flavor Components Comparative Example 2 Example 2 p-value butanoic acid 1.808 + 0.088 1.440 0.462 0.246 3-methylbutanoate 0.275 + 0.019 0.150 ± 0.059 0.026 1-octen-3-ol 0.970 + 0.073 1.224 + 0.248 0.164 2-methylbutanal 0.531 ± 0.059 0.171 + 0.129 0.012 3-methylbutanal 0.639 + 0.048 0.081 0.030 0.000 ethyl acetate 0.640 + 0.111 2.593 + 0.840 0.016 ethyl butanoate 8.054 ± 1.121 18.033 + - 3.811 0.012 2-methoxyphenol 0.108 0.011 0.159 + 0.040 0.098 phenol 0.043 + 0.004 0.032 0.010 0.136 4-ethyl-2-methoxyphenol 0.026 ± 0.009 0.017 ± 0.003 0.178

From the results shown in Table 6, Example 2 shows that butanoic acid, 3-methylbutanoate and 2-methylbutanal, 3-methylbutanal, phenol, and 4-methylbutanal, which exhibit a smell of odor, -ethyl-2-methoxyphenol was relatively lower than that of Comparative Example 2. In addition, the ester of ethyl acetate and ethyl butanoate, which contributes positively to the overall flavor by giving incense to the miso, showed higher concentration than that of Comparative Example 2.

4) Second stage of ripening

A secondary mixture was prepared in the same manner as in Example 3 and Comparative Example 3 below using the primary mixture of Example 2 and Comparative Example 2 which had undergone the primary aging step as described above and the secondary mixture of Example 2 and Comparative Example 3 The tea mixture was sterilized and aged to prepare doenjang.

The fragrance components of each doenjang prepared were also compared.

Example  3: New Aspergillus  Duck CJ KY To prepare a second mixture

3 to 15% by weight of doenjang, 0.1 to 0.5% by weight of salt and 0.01 to 0.1% by weight of a flavor enhancer were added to the primary mixture which had been fermented and aged for 10 to 30 days according to Example 2, And mixed.

After sterilization and cooling at 75 캜 for 20 minutes, 1.5 to 2.5% by weight of edible alcohol based on the total weight of the secondary mixture was mixed and aged.

Table 7 shows the free amino acids of doenjang prepared by sterilizing and aging the secondary mixture of the new aspergillus oryzae CJ KY application.

Comparative Example  3: normal Aspergillus Duck  Manufacture of secondary mixtures

3 to 15% by weight of doenjang, 0.01 to 0.5% by weight of salt and 0.01 to 0.1% by weight of a flavor enhancer were added to the primary mixture which had been fermented and aged for 10 to 30 days according to the above Comparative Example 2, And mixed.

After sterilization and cooling at 75 캜 for 20 minutes, 1.5 to 2.5% by weight of edible alcohol based on the total weight of the secondary mixture was mixed and aged.

Table 7 shows the free amino acids of doenjang prepared by sterilizing and aging the secondary mixture of common aspergillus ducks.

Analysis of free amino acid content of doenjang (unit: mM) amino acid Comparative Example 3 Example 3 aspartate 32.4 29.4 glutamate 397.2 411.2 asparagine 11.3 10.4 serine 55.6 55.3 histidine 12.4 9.7 glycin 33.4 34.1 threonine 33.7 33.5 Arginine + glutamine 59.4 59.4 field 61.8 62.2 cysteine 26.8 24.7 valine 50.5 51.5 메티오 로 5.8 6.0 tryptophan 0.0 0.0 피 phenylalanine 63.7 54.6 isoleucine 56.7 54.6 leucine 76.3 77.2 lysine 54.1 58.7 proline 13.9 12.4

From the results shown in Table 7, the total content of histidine, alanine, valine, methionine, phenylalanine, isoleucine, leucine and lysine, which are amino acids contributing to the bitter taste in the amino acid composition of Example 3,

3. Sensory evaluation of miso

Using the modified starch prepared using the conventional starch prepared by Comparative Examples 3 and 3 and the soybean paste prepared by using CJ KY in the new Aspergillus oryzae, Sensory evaluation of doenjang was conducted on 200 housewives. The sensory evaluation was evaluated in such a manner that the preference degree was examined for the detailed taste attribute based on the score of 5 points. The results of the above sensory evaluation are shown in Table 8.

In addition, descriptive analysis was performed on 10 trained panelists, and the mean value was presented by evaluating it with 3 repetitions. Table 9 shows the above analysis results.

Sensory evaluation of miso (Preference, 5 point scale) Taste property Comparative Example 3 Example 3 Overall taste 3.74 3.85 Overall appearance 3.59 3.65 Salty taste 3.81 3.89 A deep flavor 3.38 3.54 Tough taste 3.38 3.88 Savory taste 3.66 3.76 Refreshing taste 3.76 3.82 Tastes 3.83 3.93 sweetness 3.52 3.64 aftertaste 3.71 3.73 Degree of loosening in broth 4.04 4.07 Back 3.85 3.95

Analysis of description of miso (incense, taste / flavor, 15 point scale) characteristic Comparative Example 3 Example 3 p-value incense Knit 6.20 5.13 0.00 Internally 4.10 4.55 0.02 New 5.13 4.08 0.00 Bitter 3.90 3.18 0.00 Meju incense 6.93 5.55 0.00 Soybean fragrance 7.78 8.98 0.00 Miso miso incense 8.30 9.82 0.00 Soy sauce flavor 5.65 4.20 0.00 Vegetables We Flavor 1.75 3.00 0.00 Disinfectant incense 2.38 1.45 0.00 In-tank 2.55 1.43 0.00 Salty salty 3.55 2.13 0.00 Inside 3.53 1.98 0.00 Taste / flavor Salty taste 8.50 7.33 0.00 sweetness 5.15 6.45 0.00 Sour taste 5.18 4.15 0.00 bitter 3.58 2.78 0.00 Umami 5.83 7.08 0.00 Meju flavor 6.88 5.65 0.00 Boiled bean savory flavor 8.25 9.20 0.00 Grain savory flavor 3.95 5.15 0.00 Miso miso flavor 8.63 10.10 0.00 Long-lasting flavor 3.98 2.60 0.00 Soy flavor 3.88 2.42 0.00 Vegetables we flavor 2.03 2.80 0.00 Disinfectant flavor 2.15 1.25 0.00 Seaweed / kelp flavor 1.45 2.65 0.00 Salt flavor 3.55 2.08 0.00

From the results of the above Tables 8 and 9, the bitterness, bitterness, and intramuscularity of Example 3 were significantly lower than those of Comparative Example 3, and the levels of savory flavor, umami, miso miso flavor were significantly higher It looked. The taste of Example 3 was evaluated to be higher than that of Comparative Example 3, and the overall taste was evaluated to be higher than that of Comparative Example 3 in terms of preference, thick taste, savory taste, sweet taste and sweet taste. As a result, the flavor quality of the fresh Aspergillus oryzae CJ KY was improved, and the flavor characteristics such as umami and savory flavor were improved. On the other hand, the fermented product resulting from the bitter taste was less and the taste quality of the soybean paste was improved .

Korea Microorganism Conservation Center (overseas) KCCM11302P 20120927

<110> CJ Cheiljedang Corporation <120> Novel Aspergillus oryzae CJ KY isolated from the Korean          traditional meju and the manufacturing method of doenjang using          this fungi and the doenjang <130> PA12-0449 <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 544 <212> DNA <213> Aspergillus oryzae CJ KY <400> 1 gttctagcga gcccaacctc ccacccgtgt ttactgtacc ttagttgctt cggcgggccc 60 gccattcatg gccgccgggg gctctcagcc ccgggcccgc gcccgccgga gacaccacga 120 actctgtctg atctagtgaa gtctgagttg attgtatcgc aatcagttaa aactttcaac 180 aatggatctc ttggttccgg catcgatgaa gaacgcagcg aaatgcgata actagtgtga 240 attgcagaat tccgtgaatc atcgagtctt tgaacgcaca ttgcgccccc tggtattccg 300 gggggcatgc ctgtccgagc gtcattgctg cccatcaagc acggcttgtg tgttgggtcg 360 tcgtcccctc tccggggggg acgggcccca aaggcagcgg cggcaccgcg tccgatcctc 420 gagcgtatgg ggctttgtca cccgctctgt aggcccggcc ggcgcttgcc gaacgcaaat 480 caatcttttt ccaggttgac ctcggatcag gtagggatac ccgctgaact taagcatatc 540 aaag 544 <110> CJ Cheiljedang Corporation <120> Novel Aspergillus oryzae CJ KY isolated from the Korean          traditional meju and the manufacturing method of doenjang using          this fungi and the doenjang <130> PA12-0449 <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 544 <212> DNA <213> Aspergillus oryzae CJ KY <400> 1 gttctagcga gcccaacctc ccacccgtgt ttactgtacc ttagttgctt cggcgggccc 60 gccattcatg gccgccgggg gctctcagcc ccgggcccgc gcccgccgga gacaccacga 120 actctgtctg atctagtgaa gtctgagttg attgtatcgc aatcagttaa aactttcaac 180 aatggatctc ttggttccgg catcgatgaa gaacgcagcg aaatgcgata actagtgtga 240 attgcagaat tccgtgaatc atcgagtctt tgaacgcaca ttgcgccccc tggtattccg 300 gggggcatgc ctgtccgagc gtcattgctg cccatcaagc acggcttgtg tgttgggtcg 360 tcgtcccctc tccggggggg acgggcccca aaggcagcgg cggcaccgcg tccgatcctc 420 gagcgtatgg ggctttgtca cccgctctgt aggcccggcc ggcgcttgcc gaacgcaaat 480 caatcttttt ccaggttgac ctcggatcag gtagggatac ccgctgaact taagcatatc 540 aaag 544

Claims (11)

Away from the traditional Meju, a novel strain of Aspergillus identified duck material (Aspergillus oryzae ) CJ KY (Accession No .: KCCM 11302P). The method according to claim 1,
The Aspergillus duck material (Aspergillus oryzae ) CJ KY is a strain having excellent activity of amylase and protease with wheat flour or wheat as a substrate. A step of adding wheat flour raw material to increase the amount;
Aspergillus ( Aspergillus oryzae) was added to the above- oryzae ) CJ KY inoculated and cultured to make wheat flour coagulum;
A first aging step of adding a salt or brine to the wheat flour koji and aging a primary mixture of at least one selected from the group consisting of wheat germ, added soybean, meju and miso; And
And a second aging step of sterilizing and aging a secondary mixture obtained by mixing at least one selected from the group consisting of soybean paste, salt, flavor enhancer and grain processed product into the aged primary mixture. The method of claim 3,
Wherein the water content of the flour is in the range of 32 to 38% by weight. The method of claim 3,
In the empire stage, 0.1 to 0.3% by weight of Aspergillus ( Aspergillus oryzae) oryzae CJ KY and 0.5 to 1.5% by weight of an increasing agent, and fermenting the mixture at 30 to 40 占 폚 for 3 days to produce wheat flour coagulum. The method of claim 3,
In the primary aging step, the salted or salted water is added so that the salt concentration is 9 to 13% by weight based on the total weight of the primary mixture, and 1 &lt; RTI ID = 0.0 &gt; By weight based on the total weight of the primary mixture is added so as to be 1 to 38% by weight based on the total weight of the primary mixture. The method of claim 3,
Wherein in the primary aging step, the primary mixture contains moisture in an amount of 45 to 52 wt.%. The method of claim 3,
Wherein the aging temperature is 25 to 35 占 폚 and the aging time is 10 to 30 days in the primary aging step. The method of claim 3,
In the secondary aging step, the secondary mixture is sterilized at 60 to 85 ° C for 1 to 60 minutes, and then the edible alcohol is added thereto to aged. The method of claim 3,
In the second aging step, 100 parts by weight of the secondary mixture is added so as to contain 1 to 5 parts by weight of at least one selected from the group consisting of 3 to 15 parts by weight of meju or soybean paste, salt, flavor enhancer or grain processed product &Lt; / RTI &gt; wherein the soybean paste is mixed. A miso produced by the method of any one of claims 3 to 10.

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