KR20170074439A - Preparation Method of Low Salted Doenjang - Google Patents
Preparation Method of Low Salted Doenjang Download PDFInfo
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- KR20170074439A KR20170074439A KR1020150183712A KR20150183712A KR20170074439A KR 20170074439 A KR20170074439 A KR 20170074439A KR 1020150183712 A KR1020150183712 A KR 1020150183712A KR 20150183712 A KR20150183712 A KR 20150183712A KR 20170074439 A KR20170074439 A KR 20170074439A
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- A23L11/20—
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7042—Vitamin B1
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
More particularly, the present invention relates to a method for producing a low-salt immersion meju soybean paste, wherein Bacillus subtilis M 1 (KCCM 11639P), B, subtilis M 2 (KCCM 11640P), Rhizopus oligosporus M 3 (KCCM 11641P) and Aspergillus oryzae M 4 (KCCM 11642P) to prepare an improved meze; Drying and mixing each of the modified Meju prepared above; And adding saline added with the alcohol and vitamin B1 lauryl sulfate to the mixed meju, thereby to mature the miso. It is possible to effectively suppress the growth of the medium membrane yeast that deteriorates the quality of the soybean paste caused by aging of the soybean paste, thereby making it possible to manufacture low-salt soybean paste of high salt quality.
Description
The present invention relates to a process for producing low salt type immersed meju doenjang, which effectively suppresses the growth of acid yeast that deteriorates the quality of doenjang occurring during fermentation of doenjang, .
Doenjang is our traditional fermented food with soybean as its main ingredient. It is high in protein and essential amino acid content and nutritious, and it is an indispensable seasoning food in Korea. In addition, doenjang is a food with excellent functionality. The main functional properties of doenjang are due to various components such as isoflavone, trypsin inhibitor, polyphenol, globulin, etc. present in soybean and peptides and linolenic acid produced during the fermentation process of meju and doenjang, and anticancer effects (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 The effects of thrombolytic enzymes on the antimicrobial activity of soybean paste were investigated and the effect of thrombolytic activity on the antimicrobial activity of soybean paste was investigated. (Kim, Jae-deok, 2006. Changes in quality and physiological function during fermentation of doenjang prepared from ganoderma gonads and commercial germs, Journal of the Korean Society of Food Science and Nutrition, 35, 1025) , Chungkukjang and Doenjang Powder on the Blood Glucose and Serum Lipid Properties of Streptozotocin-Induced Diabetic Rats, Journal of the Korean Society of Food Science and Nutrition, 41, 621).
On the other hand, the average amount of salt consumed by Koreans is 12.2g per day, which is the highest level in the world, due to the preference of high-salt fermented foods such as kimchi, 2.4 times. Excessive intake of salt is related to cardiovascular disease, gastric cancer, kidney stones (He, FJ and MacGregor, GA 2009. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J. Hum. Hypertens., 23, 363 ), Efforts are underway nationwide to reduce their intake. According to the 2011 National Health and Nutrition Examination Survey, Koreans are reported to consume 20.6% salt from soy sauce (miso, kochujang, soy sauce, and seamjang). As a remedy for this, the Food and Drug Administration has recommended that soy sauce be reduced by 0.4 g per 100 g of soy sauce. Thus, the lowering of the salting rate of the soybean paste, which is a necessary corrosion for the Korean table, is a very important task. However, when soybeans rich in proteins and various nutrients are fermented in low salt, various kinds of noxious bacteria that inhibit proliferation due to salt grow rapidly, and it is easy to form acid film together with decay. In addition to deteriorating the quality and merchantability of the fermented product, the acid film changes the community characteristics of the fermenting microorganisms due to the interruption of the oxygen supply, and causes self-digestion of the acid film to cause the proliferation of several spoilage bacteria. Therefore, control of these harmful microorganisms during fermentation of low - salt soju bean paste is very important.
Conventional techniques relating to the production of low salt type immersed meju doenjang associated with the present invention include Korean Patent Publication No. 1997-0025430 (Method for preparing low salt miso), Korean Patent No. 10-1561176 (soy sauce not containing salt, Korean Patent No. 10-1284849 (Method for producing low-salt short-term fermented product and method for using the same in soybean paste), Korean Patent No. 10-0928838 (Low salt onion fermented soybean paste and its preparation method), Korean registered patent Korean Patent Laid-Open No. 10-2015-0117794 (a method for producing low-salt traditional miso and a low-salt miso prepared therefrom), Korean Patent No. 10-1317944 (A method for producing a novel low salt miso), Korean Patent No. 10-1386867 (a method for producing a low salt miso and a low salt miso produced thereby), but the modified meju is made using four strains, And aging with alcohol Addition of a mixture of lauryl sulfate Nu B1 referred to in the present invention to effectively control the lodges yeast is different in technical construction.
It is an object of the present invention to provide an efficient low salt type meju soybean paste production method capable of effectively inhibiting the growth of thin film yeast which is likely to occur in the production of low salt type soybean paste doenjang and a low salt type meju soybean paste I want to.
The present invention relates to a method for producing an improved meju using two strains of Bacillus subtilis isolated from traditional meju and one strain of each of Rifus oligo spruce and Aspergillus oryzae, Thereby providing a method for manufacturing miso. The present invention also provides a method for effectively controlling the diapause yeast, which is a common occurrence in the fermentation of low-salt meju doenjang, by adding a mixture of the alcohol and the vitamin B1 lauryl sulfate.
The present invention relates to a process for producing low salt type immersed meju doenjang, wherein the four selected strains are used to prepare improved meju, and the yeast can be effectively controlled during the fermentation of doenjang, so that the flavor of soybean paste is excellent, , It is effective to prevent hypertension, stroke and gastric cancer caused by excessive intake of salt, thereby contributing to public health promotion.
Fig. 1 is a manufacturing process diagram of a low-salt type meju soybean paste.
Fig. 2 is a photograph of miso surface of Example 1 and Comparative Example 1. Fig.
The present invention relates to a process for preparing a low-salt immersion meju soybean paste. Bacillus subtilis M 1 (KCCM 11639P), B, subtilis M 2 (KCCM 11640P), Rhizopus oligosporus M 3 (KCCM 11641P ) And Aspergillus oryzae M 4 (KCCM 11642P) to prepare an improved meze; Drying and mixing each of the modified Meju prepared above; And adding saline added with the alcohol and vitamin B1 lauryl sulfate to the mixed meju, thereby to mature the miso.
1. Production of seeds
end. B, subtilis M 1 and M 2
In a 500-mL Erlenmeyer flask, 20 mL of Nutrient broth is divided and sterilized. Each strain is inoculated and cultured at 30 ° C for 24 hours.
I. R. oligosporus M 3 and A. oryzae M 4
20 g of wheat bran in a 500-mL Erlenmeyer flask is dispensed and sterilized. Each strain is inoculated and cultured at 30 ° C for 3 days.
2. Preparation of improved meju
Soybean was incubated at 15 ~ 20 ℃ in drinking water for 8 ~ 12 hours. The soybean was incubated at 115 ℃ for 20 minutes and then cooled. The modified Meju was inoculated with B. subtilis M1 and B. subtilis M2. % For 24 hours, and R. oligosporus M 3 and A. oryzae M 4 were inoculated with the modified Meju prepared at 35 ℃ and 70% relative humidity for 30 hours.
3. Drying and mixing of modified meju
The modified meju is then dried in a hot air dryer at 50 to 55 ° C for 24 hours to mix the four modified meju in a weight ratio of 1: 1: 1: 1.
4. Preparation of saline with alcohol and vitamin B1 lauryl sulfate
13 to 15% by weight of saline is prepared, and 1 to 2% by volume of the alcohol and 0.03 to 0.05% by weight of vitamin B1 lauryl sulfate are added thereto.
5. Manufacture of low-salt type soju bean paste
The saline of the fourth step is mixed with the above-mentioned three-stage mixed meju to a salt content of 8-10% and a water content of 50-60% by weight, followed by aging at room temperature for 56 days.
Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
≪ Example 1 >
10 kg of selected soybeans were immersed in drinking water at 20 ° C for 8 hours, and then cultured at 115 ° C for 20 minutes, cooled to 45 ° C, sprayed with B. subtilis M 1 and B. subtilis M 2, respectively, 98% for 24 hours to prepare modified meju. 10 kg of the selected soybeans were immersed in drinking water at 20 ° C. for 8 hours and then incubated at 115 ° C. for 20 minutes, cooled to 35 ° C. and inoculated with R. oligosporus M 3 and A. oryzae M 4, respectively, 70% for 30 hours to prepare the modified meju. The modified meju after completion of the above four emulsions was dried in a hot air drier at 55 ° C for 24 hours to mix the four modified meju in a weight ratio of 1: 1: 1: 1. To this was added 55 kg of a 15% by weight saline solution containing 1% by volume of the alcohol and 0.03% by weight of vitamin B1 lauryl sulfate, and aged at room temperature for 49 days to prepare a low salt type immersed meju doenjang. The salinity of doenjang after aging for 49 days was 8.7% by weight.
≪ Example 2 >
A low-salt type immersed meju doenjang was prepared in the same manner as in Example 1, except that 60 kg of 14% by weight of saline containing 1% by volume of the alcohol and 0.05% by weight of vitamin B1 lauryl sulfate was added. The salinity of doenjang after aging for 49 days was 8.4% by weight.
≪ Example 3 >
A low-salt type immersed meju doenjang was prepared in the same manner as in Example 1, except that 60 kg of 14% by weight saline added with 2% by volume of alcohol and 0.05% by weight of vitamin B1 lauryl sulfate was added. The salinity of doenjang after aging for 49 days was 8.0 wt%.
≪ Comparative Example 1 &
A doenjang was prepared in the same manner as in Example 1, except that 60 g of a 20% by weight saline solution containing no alcohol and no vitamin B1 lauryl sulfate was added. The salinity of doenjang after aging for 49 days was 12.1% by weight.
≪ Comparative Example 2 &
And 60 kg of 15% by weight of saline added with 3% by volume of the alcohol was mixed with sodium hypochlorite in the same manner as in Example 1. The salinity of doenjang after aging for 49 days was 8.9% by weight.
≪ Comparative Example 3 &
Low-salt immersion meju doenjang was prepared in the same manner as in Example 1, except that 60 kg of 15 wt% saline added with 0.05 W / V% of vitamin B1 lauryl sulfate was added. The salinity of doenjang after aging for 49 days was 9.1 wt%.
≪ Test Example 1 > Measurement of pH
The pH of doenjang was measured and the results are shown in Table 1.
As shown in Table 1, the pH of the doenjang in Examples 1 to 3 was from 5.20 to 5.34 after 49 days of aging, while the pH of the doenjang of Comparative Examples 1 to 3 was 3.21 to 4.30, Respectively.
≪ Test Example 2 > Measurement of amino nitrogen
Amino nitrogen content was measured by the Holomol titration method (Sorensen method) in the General Test Methods of the Food and Drug Administration and is shown in Table 2.
As shown in Table 2, the amino nitrogen of the doenjang of Examples 1 to 3 was 417.5 to 432.4 mg% after 49 days of aging, while the amino nitrogen of the doenjang of Comparative Examples 1 to 3 was 142.0 to 201.4 mg% Amino nitrogen content was much lower than 1 ~ 3 soybean miso.
≪ Test Example 3 >
The method of measuring the number of thin film yeast cells was determined by the method of measuring the number of fungi (yeast and mold bacterium) in the general test method of Food Code, General Test Methods in Food Code.
As shown in Table 3, in the soybean paste of Examples 1 to 3, acid membrane yeast was not detected during aging for 49 days, whereas soybean paste of Comparative Examples 1 to 3 showed a large amount of acid membrane yeast from 14 days of ripening.
≪ Test Example 4 >
Sensory evaluation was performed on the doenjang of Examples 1 to 3 and Comparative Examples 1 to 3 which were aged for 49 days. The taste, smell, and preference of doenjang were evaluated by the 5 point scale method (1 point not good, 7 point very good) with 30 well-trained sensory test agents, and the results are shown in Table 4.
As shown in Table 4, the soybean paste of Examples 1 to 3 aged for 49 days was superior to the soybean paste of Comparative Examples 1 to 3 in terms of appearance, taste, smell and taste.
Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.
The present invention relates to a process for producing low salt type immersed meju doenjang, which has high preference by consumers for low salt of doenjang, solves the problems of formation of acid membrane which is liable to occur during the production of low salt type meju soybean paste, It is possible to manufacture meju miso with low salt type so that it is industrially applicable.
Claims (7)
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|---|---|---|---|---|
| WO2021086100A1 (en) * | 2019-10-30 | 2021-05-06 | 씨제이제일제당 (주) | Method for producing tempe-containing sauce and sauce produced therefrom |
| KR20210052334A (en) * | 2019-10-30 | 2021-05-10 | 씨제이제일제당 (주) | Preparation method for tempeh-containing sauce and sauce prepared thereby |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101056546B1 (en) * | 2010-07-13 | 2011-08-11 | 영남대학교 산학협력단 | Soybean source having korean traditional flavor using improved soybean paste and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021086100A1 (en) * | 2019-10-30 | 2021-05-06 | 씨제이제일제당 (주) | Method for producing tempe-containing sauce and sauce produced therefrom |
| KR20210052334A (en) * | 2019-10-30 | 2021-05-10 | 씨제이제일제당 (주) | Preparation method for tempeh-containing sauce and sauce prepared thereby |
| CN113163823A (en) * | 2019-10-30 | 2021-07-23 | Cj第一制糖株式会社 | Method for preparing sauce containing tempeh and sauce prepared by the method |
| EP4052591A4 (en) * | 2019-10-30 | 2023-12-06 | CJ Cheiljedang Corporation | Method for producing tempe-containing sauce and sauce produced therefrom |
| CN113163823B (en) * | 2019-10-30 | 2024-04-02 | Cj第一制糖株式会社 | Method for producing pellet Bei Jiang-containing sauce and sauce produced by the method |
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| Publication number | Publication date |
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| KR101834230B1 (en) | 2018-03-05 |
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