KR20160141581A - Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce - Google Patents
Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce Download PDFInfo
- Publication number
- KR20160141581A KR20160141581A KR1020150077471A KR20150077471A KR20160141581A KR 20160141581 A KR20160141581 A KR 20160141581A KR 1020150077471 A KR1020150077471 A KR 1020150077471A KR 20150077471 A KR20150077471 A KR 20150077471A KR 20160141581 A KR20160141581 A KR 20160141581A
- Authority
- KR
- South Korea
- Prior art keywords
- lactobacillus
- bacillus
- food
- soy sauce
- fermented
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A23L11/20—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method for preparing a fermented food in which a fermented microorganism other than a conventional fermented microorganism and a beneficial microorganism are put into a batch and mixed with each other for the first time, The present invention relates to a food additive for producing a high quality fermented food which is produced by shortening the production time to a considerably shorter time than the conventional method and which is low in salt and does not easily decay without adding preservatives.
Description
The present invention relates to a method for preparing fermented foods by preparing fermented microorganisms and beneficial microorganisms by mixing them in a batch and then directly injecting them in the production of fermented foods, The present invention relates to a food additive capable of providing a high-quality healthy fermented food which does not suffer from corruption even when the preservative is not added, .
Among various fermented foods, doenjang is the representative fermented food in Korea. It is fermented and aged by using soybean as the main raw material, and contains abundant proteins and amino acids. In addition, it is an excellent nutrition food because it contains abundant organic acids, minerals and vitamins.
Conventionally, in the conventional method, soybean is washed well and then boiled and wrapped in rice straw to be warmed to ferment the soybean sprouts. However, in such a conventional method, the period of preparing soybean paste and soy sauce is 1 to 3 years And there is a disadvantage that salt is used for preventing corruption.
Accordingly, the present inventor has found that it is possible to prepare soybean paste and soy sauce within a short time by using food additives comprising microbial culture liquid in manufacturing traditional fermented foods such as soybean paste, soy sauce, kochujang, and chungkukjang, Thereby making it possible to manufacture highly functional fermented foods.
As described above, according to the present invention, the fermenting microorganisms and the different kinds of microorganisms selected from the beneficial microorganisms are put into different sieves, By directly injecting microorganisms in fermented food manufacturing, it is possible to secure high productivity by shortening the manufacturing period of the fermented foods, which took 1 to 3 years, to within 3 months, and to provide low-salt fermented foods by lowering the salt content The present invention also provides a food additive for improving the quality of traditional fermented foodstuffs and a method for producing the same.
In order to achieve the above object,
The present invention relates to Aspergillus oryzae, Bacillus natto;
Bacillus coagulans, Ureibacillus thermosphaericus, Bacillus circulans, Lactobacillus salivarius, Bacillus thermosphaericus, spolacillus bacillus, Bacillus spp. Sporolactobacillus inulinus;
Leuconostoc spp., Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Lactobacillus maltoterium, Lactobacillus sp., And Lactobacillus sp. Lactobacillus maltaromicus, Leuconostoc dextranicum;
Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus subtilis, Bacillus methylotrophicus, and paclitaxel, which are isolated from the fermented food field, Paenibacillus polymyxa, Paenibacillus macerans, Bacillus atrophaeus, Staphylococcus cohnii;
Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus alimentarius, Lactobacillus bavaricus, Lactobacillus acidophilus; Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Saccharomyces crerevisiae; Aspergillus oryzae Aspergillus oryzae; Pediococcus pentosaceus; Carnobacterium piscicola; And Enterococcus faecium are inoculated into LB (Lunia-Bertani broth) medium and shaking incubator at 20 to 30 DEG C and 300 to 500 rpm. After preincubation,
the cells were cultured under aerobic conditions at 20 to 30 ° C, 180 to 200 rpm for 40 to 50 hours in a molasses-containing medium containing molasses mixed with sucrose: glucose: fructose in a weight ratio of 3: 4: 1: 1, ) Is used to adjust the aeration amount to 5 to 15 L / min, and the cultured microbial culture liquid is added to the fermented food to produce a food additive for improving the quality of the fermented food.
The food additive according to the present invention is characterized in that a fermentation microorganism and a beneficial microorganism are cultivated in a fermented food by adding a certain amount of the fermented food to the fermented food for fermentation and aging for 3 to 6 months The fermented food can be produced within a relatively short period of time.
In addition, it is possible to provide low-salt fermented food without adding preservatives because corruption does not occur even if the amount of salt added to prevent excessive corruption is reduced to prevent the existing corruption, and even if preservatives are not used, It has an advantage of excellent functionality and stability as a food.
Fig. 1 is a photograph showing the fermentation process of soybean paste in fermented food according to the present invention
Fig. 2 is a photograph showing the fermentation process of the soybean paste in the fermented food according to the present invention
Hereinafter, the technical contents of the above description will be described in detail.
As described above, the food additives according to the present invention include Aspergillus oryzae, Bacillus natto;
Bacillus coagulans, Ureibacillus thermosphaericus, Bacillus circulans, Lactobacillus salivarius, Bacillus thermosphaericus, spolacillus bacillus, Bacillus spp. Sporolactobacillus inulinus;
Leuconostoc spp., Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Lactobacillus maltoterium, Lactobacillus sp., And Lactobacillus sp. Lactobacillus maltaromicus, Leuconostoc dextranicum;
Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus subtilis, Bacillus methylotrophicus, and paclitaxel, which are isolated from the fermented food field, Paenibacillus polymyxa, Paenibacillus macerans, Bacillus atrophaeus, Staphylococcus cohnii;
Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus alimentarius, Lactobacillus bavaricus, Lactobacillus acidophilus; Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Saccharomyces crerevisiae; Aspergillus oryzae Aspergillus oryzae; Pediococcus pentosaceus; Carnobacterium piscicola; And Enterococcus faecium are inoculated into LB (Lunia-Bertani broth) medium and shaking incubator at 20 to 30 DEG C and 300 to 500 rpm. After preincubation,
the cells were cultured under aerobic conditions at 20 to 30 ° C, 180 to 200 rpm for 40 to 50 hours in a molasses-containing medium containing molasses mixed with sucrose: glucose: fructose in a weight ratio of 3: 4: 1: 1, ) Is used to adjust the aeration amount to 5 to 15 L / min, and the cultured microbial culture liquid is added to the fermented food.
In addition to the above-mentioned mixed molasses, brown sugar, white sugar, molasses, chicken breast powder, and silk peptide powder may be used, but it is preferable to use the above-mentioned molasses in the cultivation of microorganisms.
The fermented food may be variously applied, but specific examples of the fermented food include miso, kochujang, soy sauce, and chungkukjang.
Miso is a traditional Korean food that has been passed down from the ancestors of Korea. It is a food that has been loved with its excellent taste and various effects. There are many invaluable advantages of miso, but it is known that there is especially anti-cancer effect, liver function enhancement, antioxidant effect and prevention of hypertension.
In order to produce such a functional food of Korea, such as soybean paste, it is necessary to take fermentation process to process the soybean paste, and it takes a considerable time. When it is consumed with other foods having high salinity such as kimchi, There is a concern.
In order to solve such a problem, in the present invention, different kinds of microorganisms selected from fermenting microorganisms and beneficial microorganisms are put into a batch and then the mixture is firstly injected directly into the fermented food to produce fermented food in a short time So that the manufacturing time can be shortened considerably.
When the different kinds of microorganisms are fermented by putting them into one batch, it is possible to realize the coexistence symbiosis between the microorganisms, so that the fermentation efficiency is excellent. However, in the simple culture method in which the microorganisms are put into different different bases and cultured, Coexistence is not achieved well, which is very disadvantageous in terms of efficiency of fermentation.
In general, the manufacturing process of the used doenjang,
A process called soybeans in water; Adding soybeans to water and heating them at 120 to 150 ° C for 30 minutes to 1 hour and further heating them to 40 to 45 ° C for 1.0 to 1.5 hours; Fermentation process in which fermented soybeans are fermented with rice straw for 3 months after sizing in a certain size; The fermented meju is put into a confectioner with water and salt and aged at a temperature of 15 ~ 20 ℃ for 2 ~ 3 months.
According to the present invention, the fermentation process is not performed through the soybean rice straw but the fermentation process can be completed within a short period of time by spraying the microorganism culture liquid directly to the meju. In addition, in the case of using the salt, It is produced in 1.5km underground and it is possible to produce high quality low salt miso paste in a short period of time by using the natural seasoning taste and sweet and aftertaste salty taste minerals and natural salt containing a large amount of anions.
The reason that it is difficult to produce the soybean paste under the low salt condition by applying the conventional method is that if the microorganism is obtained in the low salt condition, the beneficial microorganism is obtained but harmful bacteria such as black mold are also generated. When the harmful bacteria are generated, Taste and bitter taste. Therefore, the conventional method is salted for 45 days in a high salinity state. If such salting is done, not only harmful bacteria but also beneficial bacteria are killed and the quality of the intestines is deteriorated. Existing products are seasoned with artificial seasoning or syrup to prevent exposure to such low-quality conditions.
In the present invention, the saltiness of the fermented food is maintained at 25%, more preferably at 10% or less.
As for the preparation of the doenjang according to the present invention,
Prepare the bean jam beans, and add one or more kinds of beans selected from white bean, kidney bean, seolitee, seomyeotae, soybean bean, chungtae, and red bean to the well, wash well, then immerse at room temperature for 10 ~ 14 hours, Of water is poured and boiled for 4-6 hours,
A step of removing moisture from the soybeans and pulverizing the soybeans using a pulverizer,
A step of spraying the food additive on the ground beans ground by the pulverization process,
A first aging process in which the food additive is sprayed and then kept for one week,
Drying the mixture after the first aging process, and grinding the dried meju powder after drying;
Spraying the meju powder with the food additive again,
A second aging step of keeping the food additive for 2 to 5 days after spraying,
The process of immersing meju in salt water for 1 to 2 days,
After cleaning the jar cleanly, the straw is burned and disinfected, and then the meju is poured over it, poured salt water of less than 25% salinity for one night and after 2 ~ 3 days after sedimentation, the charcoal and the dried red pepper are floated, It is opened in the sun, and it is kept in the night when it is covered. It is aged for 20 ~ 30 days, then the soy sauce and doenjang are separated, and the separated soy sauce is put back into the jar and aged for 2 months.
As shown in FIG. 1 and FIG. 2, when the state of the meju in the above-mentioned manufacturing process is observed, a white powder is generated on the surface, and this is called 'resveratrol' It is known to be beneficial to the human body and to occur.
That is, the soybean paste bean according to the present invention has many advantages compared with conventional soybean products, such as shortening of the preparation period, easy storage for a long period of time, and a large content of useful ingredients.
Hereinafter, a specific example of the soy sauce according to the present invention will be described.
1: 1: 1: 1: 1: 1: 1 weight ratio of soybeans used in soybean paste was crushed to 40mesh, and then -50 ℃.
The beans were prepared in the same weight ratios as the white beans, yellow beans, red beans, yellowtail, Seomyeongtae, red bean, green bean, and red bean. The beans were dipped at room temperature for 12 hours, Pour water and boil for 5 hours.
Remove the water from the soybeans and grind it using a grinder.
The microorganism culture solution is sprayed on the pulverized soybean ground product.
Herein, the microorganism bait solution may be selected from the group consisting of Bacillus coagulans, Lactobacillus plantarum, Leuconostoc mesenteroides, Bacillus amyloliquefaciens, Bacillus amyloliquefaciens, A mixture of Bacillus licheniformis, Bacillus subtilis, Bacillus methylotrophicus, Lactobacillus sakei, and Lactobacillus curvatus at the same weight ratio The resulting fermented microorganism was inoculated on LB (Lunia-Bertani broth) medium and pre-cultured in a shaking incubator at 25 ° C and 400 rpm, and then mixed with sucrose: glucose: fructose in a ratio of 4: 1: Min, and cultured under aerobic conditions at 25 ° C. and 200 rpm for 40 hours. The culture was aerated using a manometer at a flow rate of 10 l / min It uses a microorganism culture cultured section.
After the microbial culture solution is sprayed, it is subjected to a primary aging process for one week.
After the primary aging process, it is subjected to a drying process. After drying, the meju powder is milled.
The thus-prepared meju powder is sprayed again with the microorganism culture solution.
After the microbial culture solution is sprayed, it is subjected to a secondary aging process for 2 days. Then, after a day or so, salt water is removed by 10% or less.
Next, after cleaning the wide mouth jar, it is burned and disinfected, then the meju is poured over the puddle, and the puddle of salt is poured overnight. After 2 ~ 3 days after the settling, the charcoal and the dried puddle are displayed. It should not go well, and when it is sunny, it is open and it is raining or it is covered at night.
After 20 days of fermentation, the soy sauce and doenjang are separated, and the soy sauce is put back into the jar and aged for 2 months to finally complete the soybean paste.
The preparation of kochujang using the above food additive will be described in detail in the following Example 2.
The microbial spoilage solution described in Example 1 was sprayed onto the mixture of 50 wt% of rice, 10 wt% of meju powder, 10 wt% of salt, and 30 wt% of water. After aging for 5 days, 5 wt% of the mixture was added to the mixture and saccharified for 3 hours to complete the kochujang.
The addition of the food additive according to the present invention to the fermented food, which is a traditional food of Korea, can further enhance the quality of the traditional fermented food to further enhance the health of the consumer and the taste of the cooked food, The possibility of industrial use is great.
Further, the food additive according to the present invention includes beneficial microorganisms such as useful microorganisms, and can be used for the purpose of improving air pollution, improving water pollution, improving soil pollution, environmentally friendly organic farming, food feed, composting, It is very useful and highly available in industry.
Claims (5)
Bacillus coagulans, Ureibacillus thermosphaericus, Bacillus circulans, Lactobacillus salivarius, Bacillus thermosphaericus, spolacillus bacillus, Bacillus spp. Sporolactobacillus inulinus;
Leuconostoc spp., Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Lactobacillus maltoterium, Lactobacillus sp., And Lactobacillus sp. Lactobacillus maltaromicus, Leuconostoc dextranicum;
Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus subtilis, Bacillus methylotrophicus, and paclitaxel isolated from traditional fermented food intestines, Paenibacillus polymyxa, Paenibacillus macerans, Bacillus atrophaeus, Staphylococcus cohnii;
Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus alimentarius, Lactobacillus bavaricus, Lactobacillus acidophilus; Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Saccharomyces crerevisiae; Aspergillus oryzae Aspergillus oryzae; Pediococcus pentosaceus; Carnobacterium piscicola; And Enterococcus faecium are inoculated into LB (Lunia-Bertani broth) medium and shaking incubator at 20 to 30 DEG C and 300 to 500 rpm. After preincubation,
the cells were cultured under aerobic conditions at 20 to 30 ° C, 180 to 200 rpm for 40 to 50 hours in a molasses-containing medium containing molasses mixed with sucrose: glucose: fructose in a weight ratio of 3: 4: 1: 1, ) Is used to adjust the aeration amount to 5 to 15 L / min, and the cultured microbial culture liquid is added to the fermented food to produce the fermented food.
A step of removing moisture from the soybeans and pulverizing the soybeans using a pulverizer,
A step of spraying the food additive of claim 1 to the pulverized soybean meal,
A first aging process in which the food additive is sprayed and then kept for one week,
Drying the mixture after the first aging process, and grinding the dried meju powder after drying;
Spraying the meju powder with the food additive of claim 1,
A second aging step of keeping the food additive for 2 to 5 days after spraying,
The process of immersing meju in salt water for 1 to 2 days,
After washing the pot cleanly, rinse the straw broom to disinfect it, then stack the meju and pour the brine overnight. After 2 ~ 3 days, put the charcoal and the dried red pepper on it and let it run well. The soy sauce is aged for 20 to 30 days in a way that it is rained or covered at night, and then the soy sauce and doenjang are separated from each other, and the separated soy sauce is put back into the jar and aged for 2 months. Gt;
Wherein the salty water has a salinity of 25% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150077471A KR20160141581A (en) | 2015-06-01 | 2015-06-01 | Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150077471A KR20160141581A (en) | 2015-06-01 | 2015-06-01 | Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160141581A true KR20160141581A (en) | 2016-12-09 |
Family
ID=57574696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150077471A KR20160141581A (en) | 2015-06-01 | 2015-06-01 | Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160141581A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102141430B1 (en) * | 2019-02-27 | 2020-08-05 | 국민대학교산학협력단 | Method for isolating and detecting pathogenic microorganisms from food |
| KR102404753B1 (en) * | 2021-07-16 | 2022-06-03 | 주식회사 신성랩메디컬 | Method for Producing Fermented Food Using Complex Strains and Fermented Food prepared therefrom |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080027972A (en) | 2000-02-03 | 2008-03-28 | 한국생명공학연구원 | Digestive enzyme composition, thrombolytic agent, food solubilizing agent, food softening agent, meat modifier, aniaml feed additive, food additive and oil/fat seperator containing protease |
| KR100921697B1 (en) | 2007-10-09 | 2009-10-15 | 인하대학교 산학협력단 | Method for using high osmotic pressure tolerant strain as natural flavor |
| KR20150012445A (en) | 2013-07-25 | 2015-02-04 | 한국식품연구원 | Microorganism additives compositions for fermentation of foods with enhanced survival rate of the microorganism comprising alginate beads galic crush and lactic acid bacteria embedded therein and method of preparing the same |
-
2015
- 2015-06-01 KR KR1020150077471A patent/KR20160141581A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080027972A (en) | 2000-02-03 | 2008-03-28 | 한국생명공학연구원 | Digestive enzyme composition, thrombolytic agent, food solubilizing agent, food softening agent, meat modifier, aniaml feed additive, food additive and oil/fat seperator containing protease |
| KR100921697B1 (en) | 2007-10-09 | 2009-10-15 | 인하대학교 산학협력단 | Method for using high osmotic pressure tolerant strain as natural flavor |
| KR20150012445A (en) | 2013-07-25 | 2015-02-04 | 한국식품연구원 | Microorganism additives compositions for fermentation of foods with enhanced survival rate of the microorganism comprising alginate beads galic crush and lactic acid bacteria embedded therein and method of preparing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102141430B1 (en) * | 2019-02-27 | 2020-08-05 | 국민대학교산학협력단 | Method for isolating and detecting pathogenic microorganisms from food |
| KR102404753B1 (en) * | 2021-07-16 | 2022-06-03 | 주식회사 신성랩메디컬 | Method for Producing Fermented Food Using Complex Strains and Fermented Food prepared therefrom |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102143691B (en) | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN102154081B (en) | Preparation method of strong aroma Chinese spirits pit mud by adding red yeast esterified enzyme | |
| CN102613265A (en) | Natural yeast powder and preparation method therefore | |
| CN103054070B (en) | Egg fermented food and preparation method thereof | |
| CN1935009B (en) | Method for producing rapid fermented type miso-like food material with favorable taste and flavor | |
| KR20140067721A (en) | A ferment natural seasoning process using vegetable, fruit, seaweed, grain and seed | |
| CN103766862A (en) | Making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce | |
| CN102154080B (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| KR20140067603A (en) | Manufacturing method of curcuma longa soybean paste and soybean sauce | |
| KR101514335B1 (en) | Lactic acid bacterial salt using fermentates thereof and lactic acid bacterial powder | |
| CN104705717A (en) | Preparation method of tomato sour soup | |
| CN101965958A (en) | Production technology of preserved beancurd juice | |
| KR20150105700A (en) | a food additive process using mushroom and containing food additive dough | |
| CN106343519A (en) | Convenient fermented wasabi soy preparing technology | |
| CN103756918A (en) | Protease generating strain amplification method and method for increasing content of amino-acid-state nitrogen in vinegar | |
| KR20160141581A (en) | Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce | |
| JP2007195531A (en) | Low-granulated mushroom food, enzyme-decomposed food, enzyme-decomposed and fermented food and method for producing them | |
| CN108497416A (en) | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor | |
| CN107647231A (en) | A kind of preparation method of broccoli beverage | |
| CN104939024B (en) | The preparation method made soy sauce with composition and soy sauce koji | |
| KR101487328B1 (en) | Manufacturing method of red pepper paste by using ascidian | |
| KR101958745B1 (en) | Method for producing soybeen paste using seaweed and soybean paste produced by the same method | |
| KR101286603B1 (en) | Jang food such as Doenjang containing Spirulina and the method of preparing same | |
| CN111387465A (en) | Method for improving acid quality of fish paste by using microbial leavening agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal |