KR20150047293A - Solid fermented koji soybean using ultrasonic radiation and method for producing the same - Google Patents

Abstract

The present invention relates to solid state fermentation of koji using ultrasonic radiation in air media and a manufacturing method thereof. According to the present invention, koji facilitates the development and the activation of bacteria as well as has high enzyme activity, and enables to ferment koji faster and to produce a better koji quality by radiating ultrasonic waves in air media and by the solid state fermentation. Therefore, according to the present invention, the solid state fermentation of koji can be efficiently used to manufacture the fermented soy products such as soybean paste, red pepper paste, soy sauce, fast-fermented bean paste, etc.

Description

TECHNICAL FIELD The present invention relates to a solid fermented koji using ultrasonic irradiation and a method for producing the same,

The present invention relates to a solid fermented coagulum by ultrasonic irradiation using air as a medium and a method for producing the same.

Koji refers to the cultivation of koji bacteria with rice, barley, soybean or wheat bran as a raw material. It is a yellowish-gray or white-pale yellow-brown liquid, lump or powder with a slight characteristic smell. The country has entrants, entrants, co-enzymes and refining enzymes. The genus is the one that naturally propagates fungi, yeast and other microorganisms such as Aspergillus genus and Rhizopus genus in cereals, and contains enzymes. After entering the grains, the grains grow and propagate fungi such as Aspergillus genus and Rhizopus genus, will be.

 The process of fermentation of koji by fermentation is carried out by various enzymes such as amylase (amylase) and protease (protease) produced by fermenting bacteria such as Aspergillus oryzae or Bacillus subtilis, Carbohydrates and proteins are degraded to produce oligosaccharides, monosaccharides, peptides, and amino acids. In particular, it decomposes sugars again, and forms alcohols, aldehydes, organic acids, etc. to form a flavor.

In general, soybean which is used as a main raw material of koji is high protein and high fat, so it is used as a raw material of soy protein isolate protein, soybean oil, and soy sauce, soybean paste, tofu, Has been used. In either case, it is a processing method that effectively uses soy protein. Protein in soybeans is easily soluble in hot water, so 86% of the total protein is extracted. It also contains gluten and proteose. The amino acid composition of soybeans is similar to the composition of animal proteins except that the content of sulfur-containing amino acids such as methionine and cystine is low, and lysine, tryptophan, threonine, arginine, etc. It is abundant. Soybeans are also rich in glutamic acid (20% of total amino acids), which is characteristic of food protein, and biotin is 75, which is higher among vegetable proteins. The content of lipid is also 17 ~ 20% (9 ~ 13% moisture), though it varies depending on the region.

Conventional traditional meju was obtained by inoculating beans and inoculating Aspergillus oryzae, Bacillus subtilis, and the like, followed by fermentation for a certain period of time. The fermented soybean paste and fermented kochujang obtained from these meju were not excellent in nutritional and microchemical aspects.

Conventionally, defatted soybean, which is a main raw material of soybean products, denature protein by adding 0.9 ~ 6.0 kg / cm ² of high temperature steam to easily take action of enzymes, and in the case of wheat, Cozy is manufactured.

For wheat flour, flour of wheat flour is prepared by using a hot water of 95 ° C or higher and a high temperature steam of 0.4 to 1.20 kg / cm ² . Conventional methods of disposing of raw materials are inadequate denaturation of defatted soybean which is a protein raw material, and since the alpha of soybean is not homogeneous, it is a direct cause of degradation of raw material utilization rate by enzyme and degradation of quality by unmodified raw material.

Recently, in order to increase the utilization rate of raw materials, many studies such as high-temperature short-time protein denaturation and continuous dehydration using alcohol have been conducted and put into practical use, but new problems have arisen such as an increase in manufacturing facilities and manufacturing expenses. The increase in raw material and oil prices and the increase in manufacturing cost are leading to a rise in the demand for high quality of consumers.

In Korean Patent Registration No. 10-0491591, aspergillus oryzae strain is inoculated into rice bran to prepare rice bran coagulated by heating and then sterilized by heating to remove colon bacillus Dried rice bran dry coagulated rice bran and rice bran mixed rice bran were mixed with lactic acid bacterium inoculated with the above-mentioned germ fermented rice bran, and dried coagulated rice bran powder prepared by pulverizing the rice bran was prepared.

Korean Patent Registration No. 10-0502653 discloses a process for growing and soaking immersed soybeans, mixing ginseng powder to inhibit fungal growth, inoculating 2 to 3% Aspergillus oryzae, A ginseng bean coagulum which is molded and dried fermented is disclosed.

For the purpose of providing anticancer and antioxidant functional food, Korean Patent Registration No. 10-695410 discloses a method for producing soybean meal, which comprises germinating soybeans, shaping meju, and pulverizing it to obtain germinated soybean meal, There is disclosed an instant sprouted soybean paste which is filtered.

Korean Patent Laid-Open Publication No. 2004-61992 discloses a method for proliferating endogenous starch raw materials by adding pepper powder at any stage of entry, empire and departure, and decreasing capsaicin content, a spicy flavor ingredient, (Koji) for kochujang is disclosed.

As described above, although various methods for producing koji have been extensively studied and reported, there has been no research on a method of fermenting koji by maximizing enzyme activity using ultrasonic irradiation. Therefore, there is an urgent need for research on this.

An object of the present invention is to provide a solid fermented coagulum by ultrasonic irradiation using air as a medium and a method for producing the same.

The present invention provides a solid fermented koji using ultrasonic irradiation with air as a medium and a method for producing the same.

The koji according to the present invention not only has a high enzyme activity but also facilitates the growth and activity of bacteria by irradiating ultrasound with air as a medium to cause fermentation of the koji, It is possible.

The present invention provides a koji in which soybeans are subjected to solid fermentation by irradiating ultrasound with air as a medium.

In addition,

(a) boiling and cooling the soybeans;

(b) Inoculating the cooled soybeans with an Aspergillus oryzae to form the soybeans;

(c) irradiating the formed soybeans with ultrasonic waves in the form of air, thereby fermenting the solid fermented coagulum.

Hereinafter, the present invention will be described in more detail.

The solid fermented koji according to the present invention is characterized in that the fermented soybean is fermented by irradiating cooled soybeans with ultrasound with air as a medium.

The process for producing the solid fermented coagulum according to the present invention will be described in detail as follows.

In step (a), the soybean is steamed at 90 to 100 ° C for 2 to 4 hours, preferably 3 hours, and cooled to 30 to 40 ° C.

The step (b) is a step of inoculating and molding the cooled soybeans, wherein the aspergillus oryzae is inoculated and molded in an aseptic molding box.

In the step (c), the molded soybean is fermented by irradiating the ultrasonic wave at a frequency of 20 to 40 kHz, preferably 30 kHz. It is also preferred that fermentation is carried out at a temperature of 25 to 35 DEG C, preferably 30 DEG C and a humidity of 90 to 99% during fermentation.

As a device for generating ultrasonic waves, an apparatus in which the directivity characteristic spreads widely is preferable. Although the ultrasonic generator (B) using the vibrator has narrow and strong directivity characteristics, the ultrasonic wave generator (A) using the ultrasonic cone speaker is suitable as an ultrasonic wave irradiation apparatus for fermenting the coarse . The spreading characteristics and the narrow directivity are shown in the following figure.

In order to broaden the irradiation area of the ultrasonic wave in fermenting the koji of the present invention, it is preferable that the koji form is not a shape of a square brick or a cylinder of a conventional meju, but a spread form.

The solid fermented koji prepared by irradiating ultrasound with the above method exhibits 1.5 to 3.5 times higher activity of amylase and protease enzyme than the solid fermented koji not irradiated with ultrasound. Therefore, the solid fermented koji of the present invention can be usefully used in the production of soybean paste, soybean paste, soy sauce, and chongkukjang.

The present invention also provides a method for preparing meju comprising the step of drying the solid fermented koji prepared as above in an aseptic state for 20 to 30 days.

The prepared koji can be stored for 20 to 30 days in a clean room where air is blown and dried to prepare meju.

The meju prepared according to the present invention can be used to produce traditional fermented foods such as miso, kochujang, soy sauce, and chungkukjang, as well as fermented foods. In this case, basically salt and red pepper powder are added, but in addition, seasoning additives other than starch syrup, malt syrup, etc. may be included.

The koji according to the present invention can be fermented by irradiating ultrasound with air as a medium, thereby not only having the activity of aging but also facilitating the growth and activity of the microorganism, enabling faster coagulation of the koji, It is possible. Therefore, the solid fermented koji of the present invention can be usefully used in the production of soybean paste, soybean paste, soy sauce, and chongkukjang.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be obvious to you.

Example 1: Preparation of solid fermented coagus by ultrasonic irradiation

Soybeans were steamed at 100 ° C for 3 hours and then cooled to 35 ° C. The cooled soybeans were inoculated with Aspergillus oryzae and molded in an aseptic molding box. The molded product obtained through the inoculation step was placed in a fermentation tank in which ultrasonic waves, temperature and humidity were controlled, and maintained at 30 ° C. and 90% humidity at 20 to 40 kHz in an ultrasonic or ultrasonic wave treatment condition. Company name, and device number).

Ultrasonic frequency Main mixing ratio Remarks 20kHz Soy sauce 200g, water 300ml, Aspergillus oryzae inoculation Fermentation in air-wave ultrasonic fermentation tank 25 kHz 30 kHz 35kHz Untreated

Example 2: Preparation of soybean paste using solid fermented koji using ultrasonic irradiation

The beans were washed with water, immersed in the autoclave for 20 hours at room temperature, and then added to 480 g of soybeans for 15 minutes at 121 캜 for 15 minutes. In Example 1, the fermented koji and the fermented koji, which had the best activity of amylase and protease enzyme, To 200 g of the solid fermented koji without being irradiated with ultrasonic waves, 10% (w / v) concentration of salt water was added and mixed. Then, it was cultured in an incubator for 3 to 6 months to prepare doenjang.

Ultrasonic frequency Main mixing ratio Remarks 30 kHz 480 g of soy sauce, 200 g of Aspergillus oryzae inoculated koji, 100 mL of brine (10% (w / v)) Fermentation at 30 ℃ incubator Untreated

Example 3 Preparation of Kochujang Using Solid Fermented Coagy by Ultrasonic Irradiation

The wheat flour (starch) was added three times and then gelled on a heating plate. When the raw material was completely hydrolyzed, the mixture was cooled to 75 ° C., and the solid fermentation coagus prepared by irradiating ultrasonic frequency of 30 kHz, which has the highest activity of amylase and protease enzyme in Example 1, and the solid fermented coagus not irradiated with ultrasonic waves, 30 ~ 40% of the total. It was kept at 60 ~ 65 ℃ for 3-5 hours to decompose carbohydrate and protein. After that, salt and red pepper powder were mixed with 20% of the starch ingredients and stirred, and cultured for 3 to 6 months in an incubator at 30 ° C to prepare a red pepper paste.

Ultrasonic frequency Main mixing ratio Remarks 30 kHz 87.5 g of Aspergillus oryzae inoculated koji, 157.5 g of salt, 612.5 mL of water Fermentation at 30 ℃ incubator Untreated

Example 4: Preparation of soy sauce using solid fermented koji using ultrasonic irradiation

In Example 1, 7 times water was added to each of the solid fermentation coagus prepared by irradiating ultrasonic frequency of 30 kHz, which is the best activity of amylase and protease enzyme, and the solid fermentation coagus not irradiated with ultrasonic waves, and 25% (w / v) was added and the mixture was sterilized. Since the hexagonal or spherical coagulum is floating in 25% (w / v) of salt water, the salt is completely dissolved in the water, and then the fermented koji is combined into a rectangular or spherical shape and put into the water. Then, the top was sealed and fermented in an incubator at 30 ° C for 3 to 6 months to prepare soy sauce.

Ultrasonic frequency Main mixing ratio Remarks 30 kHz Starch (wheat flour) 225g, Aspergillus oryzae inoculated 90g, salt 45g, water 675g, red pepper powder 45g Fermentation at 30 ℃ incubator Untreated

Example 5: Preparation of chungkukjang using solid fermented coagus by ultrasonic irradiation

The soybean was washed with water, immersed in the autoclave at room temperature for 20 hours, and then inoculated with 800 g of soybean, which had been heated at 121 캜 for 15 minutes, to inoculate Bacillus subtilis. Then, in Example 1, 30 kHz ultrasound with the best activity of amylase and protease The frequency was checked to produce solid fermented coagus and solid fermented coagus not irradiated with ultrasonic waves. Then, it was fermented in a 38 ° C incubator for 48 hours to prepare chungkookjang.

Ultrasonic frequency Main mixing ratio Remarks 30 kHz Sugar beet 800 g, Bacillus subtilis 10 ⁶ / ml spore suspension 8 ml Inoculation Fermentation in a 38 ° C incubator Untreated

Experimental Example 1: Enzyme activity change of solid fermented koji using ultrasonic irradiation

 In order to measure the enzyme activity of the solid fermented koji, 100 mL of distilled water was added to 10 g of the solid fermentation sample prepared in Example 1, the mixture was shaken for 4 hours at room temperature, and then centrifuged at 17,000 x g for 10 minutes at 4 ° C. Was used as a crude enzyme solution. To measure amylase activity, 0.1 mL of crude enzyme solution was added to 0.9 mL of 1% soluble starch solution (50 mM phosphate buffer, pH 7.5), reacted at 30 ° C. for 1 hour, and the total reducing sugar produced was measured by DNS And one unit of the enzyme was the amount of enzyme that liberated 1 mol of glucose per minute. To 1 mL of 1% soluble starch solution preheated at 40 ° C, add 1 mL of crude enzyme solution, incubate at 40 ° C for 30 minutes, add 10 mL of 1 M acetic acid, and stop the reaction. 1 mL of iodine solution was added and the absorbance at 660 nm was measured. The absorbance of 1 mL of the enzyme solution was indicated in the enzyme reverse phase. Amylase activity was measured by the dinitrosalicylic acid (DNS) method. 1 mL of 0.5% soluble starch solution was placed in a test tube, preheated in a 30 ° C water bath, and then reacted with 1 mL of crude enzyme solution for 30 minutes. The same amount of DNS reagent as the reaction solution was added, and the reaction was carried out in boiling water for 5 minutes. After cooling rapidly, the absorbance was measured at 550 nm, and the reducing sugar produced in 1 g of the sample for 1 minute was converted into maltose and indicated by M 1 unit.

For protease activity, 3 mL of 0.6% casein solution adjusted to pH 7.0 or 3.0 was preheated at 30 ° C for 2 minutes, added with 1 mL of crude enzyme solution, reacted at 30 ° C for 10 minutes, treated with 0.4 M trichloroacetic acid (TCA ) Was added, and the reaction solution was reacted at 30 ° C for 30 minutes. The filtrate was mixed with 5 mL of 0.4 M Na ₂ CO ₃ and 1 mL of folin reagent in 2 mL of the filtrate, followed by color development at 30 ° C. for 30 minutes. The absorbance was measured at 1 nm and 1 unit of tyrosine for 1 minute at 1 mL of the enzyme solution was obtained as 1 unit.

The changes in enzyme activity of the solid fermented koji prepared in Example 1 over time were measured, and the results are shown in Tables 6 to 9.

Days Glucose concentration 20kHz 25 kHz 30 kHz 35kHz Untreated 0 0.18 + 0.02 0.11 ± 0.00 0.12 ± 0.00 0.11 + - 0.01 0.16 + 0.02 One 0.31 + 0.04 0.24 ± 0.01 0.49 + 0.02 0.16 + 0.02 0.25 + 0.04 2 0.38 + 0.02 0.36 + 0.02 0.60 + 0.03 0.41 + 0.02 0.33 ± 0.01 3 0.34 ± 0.01 0.22 0.02 0.46 + 0.04 0.27 ± 0.02 0.25 0.01 4 0.35 ± 0.01 0.20 ± 0.01 0.40 + 0.03 0.27 ± 0.03 0.27 ± 0.01 5 0.29 ± 0.01 0.17 ± 0.01 0.23 + - 0.01 0.17 ± 0.01 0.24 ± 0.01

Days Amylase Unit 20kHz 25 kHz 30 kHz 35kHz Untreated 0 5.44 ± 0.51 3.37 ± 0.04 3.54 + - 0.10 3.18 ± 0.18 4.69 ± 0.68 One 9.32 ± 1.27 7.32 ± 0.23 14.57 ± 0.69 4.86 ± 0.45 7.60 ± 1.25 2 11.33 + - 0.56 10.76 ± 0.50 18.02 + - 0.95 12.27 + - 0.60 9.86 ± 0.34 3 10.26 + - 0.42 6.63 + - 0.53 13.76 ± 1.45 8.17 ± 0.70 7.61 + - 0.40 4 10.41 ± 0.28 5.96 ± 0.25 12.03 + - 0.94 7.99 ± 1.02 7.97 + - 0.44 5 8.56 ± 0.40 4.97 ± 0.23 6.99 + - 0.38 5.20 ± 0.33 7.13 ± 0.28

Days Tyrosine concentration 20kHz 25 kHz 30 kHz 35kHz Untreated 0 0.07 ± 0.01 0.07 ± 0.00 0.07 ± 0.01 0.07 ± 0.01 0.08 ± 0.01 One 0.14 ± 0.01 0.19 + 0.02 0.20 ± 0.00 0.14 ± 0.01 0.10 ± 0.01 2 0.27 ± 0.03 0.29 + 0.02 0.37 ± 0.01 0.21 + 0.04 0.18 + 0.02 3 0.16 + 0.02 0.14 ± 0.01 0.23 + - 0.01 0.18 ± 0.00 0.12 ± 0.00 4 0.14 + 0.04 0.12 + 0.02 0.22 ± 0.01 0.16 + 0.02 0.10 0.00 5 0.12 + 0.04 0.09 ± 0.01 0.18 ± 0.01 0.08 ± 0.01 0.08 ± 0.01

Days Protease Unit 20kHz 25 kHz 30 kHz 35kHz Untreated 0 10.60 ± 1.13 10.69 0.43 10.74 0.95 11.02 ± 1.20 12.27 ± 1.27 One 21.67 ± 2.11 28.97 + 2.93 30.18 + 0.78 21.16 ± 1.22 15.53 + - 1.67 2 40.27 + - 5.25 46.32 + 7.69 55.48 ± 2.03 32.41 + - 7.13 27.07 ± 2.77 3 24.23 + - 2.91 21.20 ± 1.96 34.93 + 1.83 27.58 + - 0.43 18.18 ± 0.64 4 21.58 ± 5.92 17.62 ± 2.91 32.74 ± 1.27 24.13 + - 3.44 15.20 ± 0.16 5 17.62 + - 6.80 13.20 ± 1.56 27.34 + - 1.05 12.60 ± 1.97 12.41 + - 1.65

As shown in Tables 6 to 9, it was confirmed that the enzyme activity of the solid fermented koji using the ultrasonic wave of the present invention was higher than that of the solid fermented koji without the ultrasonic irradiation. Especially, in the case of solid fermented koji irradiated with ultrasound at a frequency of 30 kHz, it was confirmed that the activity of amylase and protease enzymes, which are important enzymes to generate intestines, are the best.

Experimental Example 2: Physicochemical change of soybean paste using solid fermented koji using ultrasonic irradiation

The physicochemical changes of soybean paste prepared by using the solid fermented koji irradiated with ultrasound (30 kHz) prepared in Example 2 and the solid fermented koji not irradiated with ultrasonic waves were compared and the results are shown in Table 10.

Experiment ultrasonic wave
Presence of investigation Miso Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 Moisture content
(%) Ultrasonic Irradiation 60.63 ± 0.00 60.58 ± 0.01 61.19 ± 0.01 63.07 ± 0.01 62.89 ± 0.00 62.64 + - 0.01 Ultrasonic irradiation 60.63 + - 0.01 61.02 ± 0.00 62.12 ± 0.01 63.47 ± 0.00 63.54 ± 0.00 63.65 ± 0.00 pH Ultrasonic Irradiation 5.30 + 0.04 4.87 ± 0.03 5.05 ± 0.01 4.82 ± 0.01 4.62 ± 0.01 4.54 + 0.04 Ultrasonic irradiation 5.31 ± 0.01 4.63 + 0.02 4.66 ± 0.01 4.57 ± 0.01 4.55 ± 0.01 4.32 ± 0.02 Titratable acidity Ultrasonic Irradiation 3.77 ± 0.06 4.13 + 0.06 4.17 ± 0.06 4.47 ± 0.06 4.77 ± 0.12 4.80 ± 0.00 Ultrasonic irradiation 4.40 ± 0.00 4.70 ± 0.00 4.80 ± 0.00 5.03 ± 0.06 5.30 ± 0.00 5.30 ± 0.00 salt Ultrasonic Irradiation 7.33 ± 0.06 7.33 ± 0.06 9.33 ± 0.06 8.00 ± 0.00 7.67 ± 0.06 7.33 ± 0.06 Ultrasonic irradiation 7.67 ± 0.06 10.67 ± 0.06 8.67 ± 0.06 9.00 ± 0.00 8.67 ± 0.12 8.33 ± 0.06 Chromaticity Ultrasonic Irradiation L
a
b 58.45 + - 0.67
4.89 ± 0.18
22.83 + - 0.17 57.16 + - 0.34
6.19 ± 0.15
21.75 ± 0.05 58.84 ± 0.39
7.63 + - 0.95
33.01 1.51 54.26 ± 0.96
6.08 ± 0.37
21.64 ± 0.97 48.32 + - 0.45
6.26 ± 0.58
21.44 ± 1.17 47.57 ± 0.26
6.15 ± 0.34
20.45 ± 0.65 Ultrasonic irradiation L
a
b 54.62 ± 0.37
6.47 + 0.49
21.41 + - 0.74 53.71 + - 0.44
7.21 ± 0.51
22.01 + - 0.14 51.30 ± 0.28
7.33 + 0.07
19.55 + - 0.43 49.82 ± 0.59
8.14 + 0.07
17.99 + - 0.72 47.19 + - 0.48
7.85 ± 0.16
19.33 + - 0.43 46.16 + - 0.63
7.77 + - 0.13
18.61 ± 0.28 Amino acid nitrogen Ultrasonic Irradiation 0.14 ± 0.01 0.25 0.01 0.39 ± 0.00 0.44 ± 0.01 0.48 ± 0.00 0.50 0.00 Ultrasonic irradiation 0.24 ± 0.00 0.36 ± 0.00 0.49 ± 0.00 0.50 0.00 0.52 + - 0.01 0.54 ± 0.00 ABTS radical scavenging Ultrasonic Irradiation 11.49 + 0.26 9.88 ± 0.51 18.28 ± 0.16 22.30 ± 0.54 23.24 ± 0.32 23.99 + - 0.21 Ultrasonic irradiation 13.38 + - 0.62 13.32 + - 0.57 17.20 + - 0.67 24.76 ± 0.06 26.65 ± 0.25 27.05 + 0.07

As shown in Table 10, the doenjang prepared by using the solid fermented koji irradiated with ultrasound exhibited faster overall chemical changes than the doenjang using the solid fermented koji not irradiated with ultrasonic waves, As well as the physical properties of the material. In particular, there is a difference in the content of amino-type nitrogen which indicates the degree of fermentation, and it is found that the use of solid fermented koji in which the degree of fermentation or the rate of the fermentation is investigated is more effective in long-term fermentation .

Experimental Example 3: Physicochemical Changes of Kochujang Using Solid Fermented Coagy Using Ultrasonic Irradiation

The physicochemical changes of the koji prepared by using the solid fermented koji irradiated with the ultrasonic wave (30 kHz) prepared in Example 3 and the non-irradiated solid fermented koji were compared and the results are shown in Table 11.

Experiment ultrasonic wave
Presence of investigation Kochujang Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 Moisture content
(%) Ultrasonic Irradiation 68.70 ± 0.00 69.09 ± 0.01 68.81 + - 0.01 70.26 + - 0.01 70.56 ± 0.01 71.39 ± 0.01 Ultrasonic irradiation 68.78 ± 0.00 69.38 ± 0.01 69.97 ± 0.00 71.48 ± 0.01 73.06 ± 0.01 73.53 + - 0.01 pH Ultrasonic Irradiation 4.65 ± 0.03 4.25 + 0.02 4.16 ± 0.01 4.01 ± 0.00 3.99 ± 0.01 3.92 + 0.03 Ultrasonic irradiation 4.64 ± 0.03 4.23 + 0.04 4.15 + 0.02 3.98 ± 0.05 3.92 + - 0.10 3.88 ± 0.05 Titratable acidity Ultrasonic Irradiation 1.17 + 0.06 1.20 ± 0.00 1.47 ± 0.06 1.67 ± 0.06 1.73 + 0.06 1.93 + 0.06 Ultrasonic irradiation 1.27 ± 0.06 1.27 ± 0.00 1.53 ± 0.06 1.77 + 0.06 1.83 ± 0.06 2.03 ± 0.06 salt Ultrasonic Irradiation 15.67 ± 0.06 12.00 ± 0.00 9.67 ± 0.06 9.00 ± 0.00 9.67 ± 0.06 10.00 ± 0.00 Ultrasonic irradiation 15.33 ± 0.06 12.67 ± 0.00 9.67 ± 0.06 9.33 ± 0.00 10.00 ± 0.06 10.33 ± 0.00 Chromaticity Ultrasonic Irradiation L
a
b 47.21 + - 0.66
22.43 + - 0.39
33.491.16 47.59 + - 0.37
22.33 + - 0.63
31.76 ± 0.43 47.82 + - 0.56
22.33 + - 0.30
31.76 ± 0.51 45.44 + - 0.31
23.62 ± 0.22
27.85 + 0.24 43.22 + - 0.46
22.59 + - 0.34
28.86 + - 0.42 42.65 + - 0.40
22.78 ± 0.31
29.66 + - 0.34 Ultrasonic irradiation L
a
b 46.95 + - 0.71
21.79 ± 0.08
32.30 0.93 47.48 ± 0.45
22.59 + - 0.43
32.71 + - 0.34 48.39 ± 0.22
22.34 + - 0.34
31.32 ± 0.60 47.84 + 0.13
23.12 + - 0.66
30.85 ± 1.01 44.51 + - 0.42
23.40 ± 0.45
31.55 + 0.69 43.06 ± 0.32
23.14 + - 0.42
30.45 + 0.33 Amino acid nitrogen Ultrasonic Irradiation 0.07 ± 0.00 0.10 0.02 0.12 ± 0.00 0.13 ± 0.00 0.17 ± 0.00 0.18 ± 0.00 Ultrasonic irradiation 0.12 + - 0.01 0.12 + - 0.01 0.14 ± 0.00 0.15 ± 0.00 0.19 ± 0.01 0.20 ± 0.01 ABTS radical scavenging Ultrasonic Irradiation 5.62 ± 0.18 9.77 ± 0.15 16.45 + 0.66 17.86 + - 0.34 19.44 + 0.35 21.07 ± 0.21 Ultrasonic irradiation 6.26 ± 0.25 10.43 ± 0.27 17.26 ± 0.16 18.82 ± 0.27 20.14 + 0.30 21.76 ± 0.10 Capsaicin content (ppm) Ultrasonic Irradiation 21.74 ± 0.01 20.95 ± 0.01 19.41 ± 0.00 17.97 ± 0.00 15.80 ± 0.00 13.38 ± 0.00 Ultrasonic irradiation 21.88 ± 0.00 20.75 ± 0.00 18.29 ± 0.00 17.10 ± 0.00 14.35 ± 0.00 12.45 ± 0.00

As shown in Table 11, the kochujang prepared with the ultrasonic irradiated koji showed faster physico-chemical changes than the koji koji using the non-ultrasonic irradiated solid fermented koji. Especially, the rapid change of amino acid nitrogen and capsaicin content showing the degree of fermentation was superior to that of using solid fermented koji with ultrasonic irradiation. Amino acid nitrogen had a great effect on the protease activity and capsaicin content was fermented Showed a decrease in capsaicin content. This shows that it is better to use the fermented koji solid with ultrasonic irradiation even for the fermentation of kochujang.

Experimental Example 4: Physicochemical Changes of Soy Sauce Using Solid Fermented Coagy Using Ultrasonic Irradiation

The physicochemical changes of soy sauce prepared using the ultrasonic waves (30 kHz) prepared in Example 4 and the solid fermented coagus not irradiated with ultrasonic waves were compared. The results are shown in Table 12.

Experiment ultrasonic wave
Presence of investigation Soy sauce Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 pH Ultrasonic Irradiation 6.73 ± 0.03 6.52 + 0.02 6.02 + 0.02 5.66 + 0.02 5.39 ± 0.01 5.34 ± 0.00 Ultrasonic irradiation 6.79 ± 0.00 5.80 + 0.02 5.45 + 0.04 5.32 + 0.02 5.21 ± 0.00 5.15 ± 0.00 Titratable acidity Ultrasonic Irradiation 0.20 ± 0.00 0.60 ± 0.00 0.60 ± 0.00 0.60 ± 0.00 0.70 ± 0.00 0.73 ± 0.06 Ultrasonic irradiation 0.23 ± 0.06 0.57 + 0.06 0.60 ± 0.00 0.63 + 0.06 0.70 + 0.06 0.77 ± 0.06 salt Ultrasonic Irradiation 20.33 ± 0.06 21,000.00 21.00 ± 0.00 20.67 ± 0.06 20.67 ± 0.06 20.00 ± 0.00 Ultrasonic irradiation 20.67 ± 0.00 21.33 ± 0.06 21.33 ± 0.00 20.67 ± 0.00 20.33 ± 0.06 20.00 ± 0.00 Chromaticity Ultrasonic Irradiation L
a
b 93.22 + 0.13
-0.54 ± 0.01
3.16 ± 0.09 89.41 ± 0.26
-0.61 + 0.03
5.03 + 0.02 68.181.31
0.26 + 0.04
11.65 + 0.06 74.74 ± 0.07
0.17 + 0.03
13.13 + - 0.01 65.40 ± 0.20
0.17 + 0.04
13.16 + - 0.01 58.91 + 0.02
0.09 ± 0.01
15.02 + - 0.01 Ultrasonic irradiation L
a
b 92.87 ± 0.19
-0.64 ± 0.01
4.41 ± 0.01 76.60 + - 0.15
-0.02 0.03
9.71 + 0.03 59.82 ± 0.69
2.02 ± 0.01
17.86 ± 0.12 75.77 + 0.04
0.92 + - 0.01
17.77 ± 0.03 60.12 ± 0.01
0.43 + - 0.01
18.02 ± 0.01 52.36 ± 0.00
0.33 ± 0.01
18.47 ± 0.01 Amino acid nitrogen Ultrasonic Irradiation 0.04 ± 0.00 0.06 ± 0.00 0.07 ± 0.00 0.09 ± 0.00 0.11 ± 0.00 0.11 ± 0.00 Ultrasonic irradiation 0.05 ± 0.01 0.08 ± 0.00 0.12 ± 0.00 0.14 ± 0.00 0.15 ± 0.00 0.17 ± 0.01 ABTS radical scavenging Ultrasonic Irradiation 5.00 + 0.08 5.46 ± 0.08 8.34 ± 0.17 10.78 ± 0.18 12.35 ± 0.22 14.56 ± 0.28 Ultrasonic irradiation 5.39 + 0.18 5.98 + 0.07 8.58 0.22 10.87 ± 0.04 13.06 ± 0.12 14.84 ± 0.21

As shown in Table 12, in case of soy sauce, the physicochemical change due to fermentation is not significant compared to soybean paste or kochujang. However, in the case of amino acid nitrogen showing change in color or degree of fermentation, fast fermentation of solid fermented koji It can be confirmed that more amino acid nitrogen is produced. This shows that the use of ultrasonic irradiated solid fermented koji in soy sauce can produce soy sauce containing a lot of amino acid nitrogen more quickly.

Claims (13)

Wherein the fermented soybean is fermented by irradiating ultrasound with air as a medium. The method according to claim 1,
Wherein the solid fermented koji irradiated with the ultrasonic wave is 1.5 to 3.5 times higher in activity of the amylase and the protease enzyme than the solid fermented koji not irradiated with ultrasonic waves. The method according to claim 1,
Wherein the ultrasonic waves are 20 to 40 kHz. The method according to claim 1,
Wherein the fermentation is carried out at a temperature of 25 to 35 DEG C and a humidity of 90 to 99%. (a) boiling and cooling the soybeans;
(b) Inoculating the cooled soybeans with an Aspergillus oryzae to form the soybeans;
(c) a step of fermenting the soybean formed in the step (b) by irradiating ultrasound with air as a medium. 6. The method of claim 5,
Wherein the step (a) comprises boiling the soybeans at 90 to 100 ° C for 2 to 4 hours, and cooling the fermented soybeans to 30 to 40 ° C. [6] The method of claim 5, wherein the ultrasonic wave is irradiated at 20 to 40 kHz in step (c). [7] The method of claim 5, wherein the fermentation in step (c) is performed at a temperature of 25 to 35 DEG C and a humidity of 90 to 99%. A process for preparing meju, comprising the step of aseptically drying the solid fermented coagulated product of any one of claims 1 to 4 for 20 to 30 days. A miso prepared using meju produced by the method of claim 9. A red pepper paste prepared by using the meju prepared by the method of claim 9. A soy sauce prepared using meju prepared by the method of claim 9. A cheonggukjang prepared using meju prepared by the method of claim 9.