KR20160079388A - Korean Traditional Meju Prepared by Modified Process and Manufacturing Method of Doenjang and Soy Sauce Using the Same - Google Patents

Abstract

The present invention relates to a method for producing modified Korean traditional fermented soybean lumps, and a method for producing soybean paste and soy sauce by using the same. A method for producing soybean paste and soy sauce by using modified Korean traditional fermented soybean lumps comprises the following steps: producing a starter by separating and mixing Bacillus subtilis M1 (donation number: KCCM 11639P), Bacillus subtilis M2 (donation number: KCCM 11640P), Rhizopus oligosporus M3 (donation number: KCCM 11641P), and Aspergillus oryzae M4 (donation number: KCCM 11642P); producing fermented soy bean granules; producing modified Korean traditional fermented soybean lumps; and producing soybean paste and soy sauce. The modified Korean traditional fermented soybean lumps according to the present invention can be produced in a short time, and mass-production and quality control thereof can be easily performed. Soybean paste and soy sauce produced by using the modified Korean traditional fermented soybean lumps have uniformly maintained excellent flavors of Korean traditional soybean paste and soy sauce.

Description

The present invention relates to a process for preparing soy sauce and soy sauce,

The present invention relates to a process for preparing modified meze meju and a process for producing soy sauce and soybean paste using the same. Bacillus subtilis M 1 (Accession No. KCCM 11639P), Bacillus subtilis M 2 (Accession No. KCCM 11640P), Rizophos oligo A step of isolating Rhizopus oligosporus M 3 (accession number KCCM 11641P) and Aspergillus oryzae M 4 (accession number KCCM 11642P) and then mixing them to make a seed bacterium; Step, making a modified meju, and making soy sauce and soy sauce.

The modified meju according to the present invention can be produced in a short time, and thus mass production and quality control are easy. The soybean paste and soy sauce produced using this meju have an advantage in that excellent flavor of traditional Korean-style miso and soy sauce can be uniformly maintained .

Meju is classified into improved meju, which is fermented with soybean as its main ingredient, fermented with fermented Korean meju and soybean, and fermented with selected seeds after boiling or boiling raw materials (FOOD STANDARDS, 2014 It is the raw material of various fermented foods such as soy sauce, soybean paste, and kochujang which are indispensable to the diet of Koreans. The soybean used in the manufacture of meju contains not only very good nutrition but also good quality because it contains moisture 8.6%, protein 40%, fat 18%, fiber 3.5%, ash 4.6%, pentanoic acid 4.4% and sugar 7% Because it contains a large amount of vegetable protein, atherosclerosis, can be eaten by people who are concerned about heart disease, and also has excellent functionality, such as smooth blood flow. Genistein among the isoflavones contained in soybeans reduces the proliferation of cancer cells and exhibits an anticancer activity that promotes the division of normal cells. Iriflavone, a derivative of isoflavone, It is known that it inhibits absorption and at the same time increases bone density and prevents osteoporosis. These effective ingredients of soybeans will remain in the process of fermentation with soybean paste, soy sauce, etc. In addition, proteins are decomposed by the action of various microorganisms such as A. oryzae to produce various amino acids, and some amino acids A new antioxidant substance such as a substance on the melanoidin is produced by the reaction between the current and the saccharide. Soybean polyphenols and melanoidin substances produced during the fermentation process prevent sourness of unsaturated essential fatty acids such as linoleic acid in soy sauce and soybean paste. The traditional method of making meju is to grow beans first, then crush them, and shape them into a certain shape. In this process, harmful fungi such as blue mold and black fungus and various harmful bacteria grow due to pollution of airborne bacteria in the air, which can degrade the quality of meju.

Doenjang (fermented soybean paste) is prepared by fermenting fermented soybeans, rice, barley, wheat, defatted soybean, etc. and fermenting fermented meju with salted flour mixed with salt after fermentation. And processed soy sauce is fermented by adding saline to Korean meju and then separating the filtrate (FAT, Oct. 21, 2014). Doenjang has a high content of nutrients such as proteins, and it has a unique taste and flavor. It is not only one of important protein sources in our diet, but also plays an important role as a seasoning. In the fermentation process of soybean paste, soybean nutrients of soybean are decomposed by enzymes produced by microorganisms and converted into a form that is easily digested and absorbed from the human body, and a substance having a health-beneficial function is produced. Miso contains various functional ingredients such as isoflavone, trypsin inhibitor, polyphenol, and globin which are present in soybean and linol fp acid and peptide produced during the fermentation process of doenjang, and the anticancer effect of doenjang (Lim Sun Young et al. Inhibition of growth of human cancer cells by soybean methanol extract and inhibition of DNA synthesis, Journal of the Korean Society of Food Science and Nutrition, 33, 936), antimutagenic effect (Lee, SooJin et al., 2008. Antimutagenic effect of methanol extracts of soybean paste (1986), "The effects of antioxidant and antioxidant enzymes on lipid peroxidation and lipid peroxidation", Journal of the Korean Society of Food Science and Nutrition, 37, 691) Antioxidant effect (Changwon et al., 2004. Inhibitory effects of antioxidant and cancer cell growth during the fermentation of doenjang, Korean Journal of Food Preservation, 11, 461), thrombolytic effect The effect of dietary soybean, chungkukjang, and doenjang powder on the blood glucose and serum lipid profiles of Streptozotocin-induced diabetic rats (Korean Journal of Food Science and Nutrition, 33, 41) , Journal of the Korean Society of Food Science and Nutrition, 41, 621).

Doenjang is classified into conventional doenjang and improved doenjang according to the manufacturing method. Korean soybean paste is made by boiling soybeans and usually fermenting meju, which has been shaped into a rectangular parallelepid, for a certain period of time, then immersing it in saline for about 40 to 60 days, separating the liquid part and aging the remaining solid. On the other hand, the modified soybean paste is an industrially produced soybean paste, which is fermented for 40-48 hours by inoculating flour or rice with wheat flour or rice, and then mixed with soy sauce and saline solution for aging for a certain period. In case of conventional doenjang, Meju bean paste is produced by fermentation of various microorganisms which are naturally occurring. However, since the above-mentioned modified bean paste is prepared by using wheat flour prepared by inoculating only Hwang Kook-gum, it is difficult to reproduce traditional taste there is a problem.

On the other hand, soy sauce contains Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, and mixed soy sauce. Among them, native soy sauce is prepared by fermenting and aging mixed Korean salted meju with saline, etc., , Modified soy sauce soy sauce, soy sauce, defatted soybeans or cereals, etc. are cultivated in soy sauce, defatted soybeans or cereal, etc., and fermentation is aged by mixing saline and the like. (FOOD STATE, Notice of October 21, 2014). Korean traditional soy sauce has been playing a very important role in our food culture as a representative fermented seasoning of Korea which has a long tradition. (Korean Society for Biotechnology and Bioengineering, 39, 330), Antimicrobial Activity and Antimicrobial Activity of Antimicrobial Activity of Korean Soy Sauce or Isolated Microorganisms and Their Products (2003). Isolation and identification of antifungal activity of B. velezensis SSH100-10 from traditional Korean soy sauce. Journal of the Korean Society for Biotechnology and Bioengineering, 13, 535, , 19, 757), intestinal immunity (Lee, Mun-Soo et al., 2014. The intestinal immunity of polysaccharides isolated from domestic soy sauce and conventional soy sauce, Journal of the Korean Society of Food Science and Nutrition, 43, 9) . Most commercial soy sauces on the market today are produced by the method of inoculation and empire of Hwang Kuk-gyun with wheat and soybean as raw materials like Japanese soy sauce. In Korea traditional soy sauce soy sauce uses soybeans only and is produced by meju method, Therefore, there is a big difference between the commercial soy sauce and the Korean soy sauce in terms of the components and flavor.

Conventional techniques for preparing meju and soybean using soybean paste include a process for producing meju using Bacillus subtilis (Korean Patent No. 10-0298490), a process for producing mushroom meju and bacillus meju, (Korean Patent Laid-Open No. 10-200-10065061), a method of preparing meju using a mixed strain (Korean Patent Laid-Open No. 10-2011-0126447), a method of producing Korean traditional flavor using soybean meal (Korean Patent No. 10-1056546), a method for producing meju containing Hwang Kook-gum and Chungkukjang bacteria, a method for processing meju and meju prepared by the same (Korean Patent No. 10-1257039), a granular meju (Korean Patent No. 10-1345514), a process for preparing Korean meju (Korean Patent Publication No. 10-2014-0069999), a method of producing soybean paste using soybean meal having excellent traditional flavor and color Korean Patent No. 10-1189968), a method for producing meju using mixed strain fermentation (Korean Patent Laid-Open No. 10-2014-0125742), a method for producing doenjang using Hwang Kukyun Koji (Korean Patent Publication No. 10-2011-0062398 However, the technical characteristics of the modified Meju fermented using the selected combination strain of the present invention and the soy sauce and soy sauce produced thereby are different.

Korean traditional miso soy sauce and soy sauce are produced by Meju method using only soybean and fermented mainly by Bacillus subtilis and Hwang Kook - Kyun etc. Therefore, commercial miso soy sauce and soy sauce are different in terms of components and flavor. There is a possibility that harmful microorganisms will grow in the manufacturing process of Korean meju and degrade the quality of meju. Therefore, not only the quality of miso and soy sauce made by using them is deteriorated but also quality control is difficult. The present invention relates to a modified meju which is excellent in quality and easy to maintain quality while retaining the flavor of the traditional Korean meal meju and the thus made miso and soy sauce, a process for producing the soybean paste and soy sauce using the same, and a process for preparing meju, miso and soy sauce And to provide the above objects.

In order to achieve the above object, the present invention relates to a method for producing Bacillus subtilis (Bacillus subtilis), which is a good strain isolated and isolated from traditional meju with high quality by collecting meju, which is traditionally produced in three regions of Jeju, Sunchang and Kangwon, M 1 (Accession No. KCCM 11639P), Bacillus subtilis M 2 (Accession No. KCCM 11640P), Rhizopus oligosporus M 3 (Accession No. KCCM 11641P) and Aspergillus oryzae Aspergillus oryzae M 4 (Deposit No. KCCM 11642P) are separated and used as seeds. The present invention also relates to improved meju using the above strains and a method for preparing the soybean paste and soy sauce using the same, and more particularly, to an improved meju and soy sauce, And a process for producing the soybean paste and soy sauce using the soy sauce and the soybean paste, soybean paste and soy sauce prepared by the method.

The improved meju of the present invention can be manufactured in a short time, so that mass production and quality control are easy, and the soybean paste and soy sauce produced using this meju have an advantage that the excellent flavor of traditional Korean miso soy sauce and soy sauce can be uniformly maintained.

Fig. 1 is a process for producing soy sauce and soybean paste using the modified soy sauce (egg) meju.

The present invention comprises a step of isolating a strain to make a seed, a step of making an almond, a step of making an improved meju, and a step of making a soybean paste and a soy sauce.

≪ Experimental Example > Strain isolation

1-1. Isolation of bacteria

Jeju, Sunchang, and Gangwon were collected and used for separation of traditional meju sake.

1-2. Medium for separation of filamentous fungi and separation

 - Composition: Potato Infusion 4.0 g, Dextrose 20.0 g, Agar 15.0 g

 - pH: 3.5 ± 0.1

 - Sterilization conditions: dissolve the above ingredients in 1,000 mL of distilled water to obtain a pH of 5.6 ± 0.

, Sterilized at 121 ° C for 15 minutes, cooled, and sterilized 10% tartaric acid is added aseptically to adjust the pH to 3.5 ± 0.1.

- Separation of meju was carried out according to the commercial method after the meju was powdered and diluted more than 10 ⁶ times.

1-3. Used strain

Jeju, Sunchang and Gangwon were used for the preparation of the modified meju with 24 kinds of fungi and 90 kinds of Bacillus isolated from traditional meju.

1-4. Strain selection

<Protease measurement>

① Add 0.5% skim milk to the separation medium (PDA).

② The culture supernatant (centrifugation, 13,000 rpm, 4 ℃, 20 min) of the isolate was made into a hole made with sterilized tip (yellow) on the selective medium. 100 μl of the culture supernatant was inoculated into the hole, Lt; / RTI &gt;

③ Observe the formation of a clear zone around the colonies.

 <Lipase measurement>

① Add 1% tributyrin (TBN) as a substrate to the selection medium.

② Select the culture supernatant (centrifuge, 13,000 rpm, 4 ℃, 20 min) of the isolated strain using a sterile tip (yellow) on the selection medium and inoculate 100 μl of culture supernatant into the hole.

③ After sterilization for 30 minutes in UV, incubate at 37 ℃ for 24 hours and observe formation of clear zone.

&Lt; Measurement of viscous substance &

① After immersing the soybeans at room temperature for 5 hours and draining them, put them in a 250 ml Erlenmeyer flask and boil at 121 ℃ for 20 minutes.

② Inoculate 1 ml of isolated culture medium (37 ℃ 180 rpm) and incubate at 30 ℃ for 48 hours.

③ Observe the viscous substance visually.

<Measurement of Amylase>

- Experimental method

Add 1.5% starch to the selective medium for isolation.

② Select the culture supernatant (centrifuge, 13,000 rpm, 4 ℃, 20 min) of the isolated strain using a sterile tip (yellow) on the selection medium and inoculate 100 μl of culture supernatant into the hole.

③ Sterilize in UV for 30 minutes and incubate at 37 ℃ for 24 hours.

④ Check halo formation by Lugol solution staining to investigate the degree of degradation.

<Measurement of Cellulase>

① Add 1.5% of carboxyl methyl cellulose (CMC) to the selective medium.

② Select the culture supernatant (centrifuge, 13,000 rpm, 4 ℃, 20 min) of the isolated strain using a sterile tip (yellow) on the selection medium and inoculate 100 μl of culture supernatant into the hole.

③ Sterilize in UV for 30 minutes and incubate at 37 ℃ for 24 hours.

④ Staining with 0.5% Congo red solution for 30 minutes and destaining with 1M NaCl solution for 30 minutes to observe formation of clear zone. The measurement results are shown in Table 1 below.

The pH of the above bacteria was 1, 7.3, 2) 6.8, 3) 7.0, 4) 6.9, 5) 7.3.

A strain with low production of viscous material and favorable fragrance was selected.

Rhizopus 1, Rhizopus 2, Mucor 1, Mucor 2, Mucor 2, Aspergillus 1 and Aspergillus 2, respectively. Among the six kinds of filamentous fungi, Rhizopus 1 was AN 250 mg%, P-Act u / g, Aspergillus 1 was AN 500 mg% and P-Act 600 u / g. Therefore, strains with high protease activity and high aroma preference were selected.

&Lt; Example 1 > Selection of strains and manufacture of almese

1-5. Identification of the selective strains

In the case of fungi, 18S rDNA was sequenced and confirmed by BLAST (Basic Local Alignment Search Tool) of NCBL (National Center for Biotechnology Information, USA). In the case of bacteria, 16S rRNA was sequenced and NCBL (National Center for Biotechnology Information : USA) using a BLAST (Basic Local Alignment Search Tool).

Bacillus subtilis M 1 (Accession No. KCCM 11639P), Bacillus 4, Bacillus subtilis M 2 (Accession No. KCCM 11640P), Fungus 5, Rhizopus oligosporus M 3 KCCM 11641P) and Aspergillus oryzae M4 (Accession No. KCCM 11642P), each of which was deposited on December 12, 2014 with the Korean Center for Microorganism Conservation (KCCM).

2-1. Seed production

- fungus

20 g of wheat bran in a 500 mL Erlenmeyer flask is dispensed and sterilized. Each strain is inoculated, and Ricofus Oligosporus and Aspergillus oryzae are cultured at 30 ° C for 3 days.

-Germ

20 mL of Nutrient broth is sterilized in a 500 mL Erlenmeyer flask and incubated at 30 ° C for 1 day.

2-1. Manufacture of Almeju

The manufacturing process of Almez is shown in Fig. The seeds prepared above were boiled in soybean at 1% (w / w). After the seeds were inoculated, they were placed in a stainless steel square container on a clean bench, and Hwang Gukyun and Mechju were cultivated at 28 ~ 32 ℃ and 70 ~ 90% RH for 25 ~ 35 hours, respectively. And dried at 50 DEG C for 24 hours to prepare meju.

2-2. Process of manufacturing modified meju and Korean soy sauce

The process of manufacturing the modified meju is shown in Fig. Add 20 ~ 30% salt water to dried meju and ferment at 28 ~ 32 ℃ for 30 ~ 60 days. Separate and filter the liquid and use it as the improved soy sauce soy sauce. The solid soy sauce is added when fermenting soy sauce soy sauce.

&Lt; Example 2 > Process for the Improvement of Korean Meju and Preparation of Soy Sauce and Doenjang using the Process

2-3. Improved Meal of Korean Meju

The process of manufacturing the modified meju is shown in Fig. 24% brine was added so that it was 3 times (w / v) of the dried meju, followed by fermentation at 30 ° C for 45 days. After fermentation, the liquid is separated and filtered to be used as a modified soy sauce soy sauce. The solid soy sauce is added to fermented soy sauce.

Two strains ( B. subtilis M1,. M2) and two species of isolates (R. oligosporus M3, A. oryzae M4) were used in traditional meju as shown in Table 1. As shown in Table 2, Al Meju three kinds (Bacillus 1, Rhizopus 1, Aspergillus 1) a 1: 1: 1, a paste, Al Meju three kinds in combination in a weight ratio of (Bacillus 2, Rhizopus 1, Aspergillus 1) 1 : 1: 1 by paste, Al Meju three kinds in combination in a weight ratio of (Bacillus 1, Bacillus 2, Aspergillus 1) a 1: 1: 1 by paste, Al Meju four kinds of combination in a weight ratio of (Bacillus 1, Bacillus 2, Rhizopus 1, Aspergillus 1) at a weight ratio of 1: 1: 1: 1.

1: 1: 1: 1 ratio of 4 kinds of Almezo, which has high pH and amino nitrogen (AN) content in the quality tendency analysis of Korean meju and the highest incense and flavor preference among the immersed yeast, 1 mixture ratio was selected as the immersion ratio. The measurement results are shown in Table 3.

In the table above, Bacillus 1: Bacillus subtilis M1, Bacillus 2: Bacillus subtilis M2, Rhizopus 1: Rhizopus oligosporus M3, Aspergillus 1: Aspergillus oryzae M4.

In Table 3, below the 15% salinity range, the acid fermentation proceeded and the pH and the aroma and flavor preference decreased. We also selected a modified meju production method with stable pH, excellent aging (AN) and highest flavor and flavor preference in 18% salinity range.

The present invention relates to an improved meju and a method for preparing a soybean paste and soy sauce using the same, and the soybean paste and soy sauce by this method are industrially applicable because they are easy to control quality and mass production while maintaining the flavor of traditional Korean soybean paste and soy sauce .

Korea Microorganism Conservation Center (overseas) KCCM11639 20141212 Korea Microorganism Conservation Center (overseas) KCCM11640 20141212 Korea Microorganism Conservation Center (overseas) KCCM11641 20141212 Korea Microorganism Conservation Center (overseas) KCCM11642 20141212

Claims (5)

A method of producing soy sauce, comprising the steps of making a strain by isolating a strain from a traditional meju, a step of making an almejju, a step of making an improved meju, and a step of making a soybean paste and a soy sauce Manufacturing method The strain according to claim 1, wherein the strain is selected from the group consisting of Bacillus subtilis M 1 (accession number KCCM 11639P), Bacillus subtilis M 2 (accession number KCCM 11640P), Rizophus oligosporus M 3 (Accession No. KCCM 11641P) and Aspergillus oryzae M 4 (Accession No. KCCM 11642P), and then mixing them to produce seeds. The method of preparing soybean paste and soy sauce using the modified Korean meju [3] The method according to claim 1, wherein the dried Meju is added with 15 to 30% salt water, fermented at 28 to 32 DEG C for 30 to 60 days, separated and filtered, and the liquid is used as a modified type Korean soy sauce. Manufacture of used soybean paste and soy sauce The method for producing soybean paste and soy sauce according to claim 1, wherein the solid is soybean paste used for fermentation A strain isolated from traditional Korean meju and used as an inoculum for the production of soybean paste and soybean paste using modified meju,
Wherein said strain is selected from the group consisting of Bacillus subtilis M 1 (Accession No. KCCM 11639P), Bacillus subtilis M 2 (Accession No. KCCM 11640P), Rizophus Oligosporus M 3 (Accession No. KCCM 11641P) or Aspergillus oryzae M 4 (Accession No. KCCM 11642P).

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