KR20180047735A - Functional Bitter melon doenjang with high antidiabetic and GABA using fermented soybeans koji and wheat koji - Google Patents

Abstract

In the present invention, provided is a functional Momordica charantia doenjang, which is produced by mixing and fermenting koji of fast-fermented bean paste produced with a Bacillus subtilis strain and koji of wheat produced with an oryzae strain to have improved GABA content, and which has an excellent alpha-glucosidase enzyme inhibitory activity to have improved diabetes-alleviating effect. The Momordica charantia doenjang according to the present invention has remarkably improved alpha-glucosidase inhibitory activity to be useful as a food for diabetic relief and has improved GABA content to be excellent as functional food. In addition, according to the present invention, since the Momordica charantia doenjang is a factory-made soybean paste using koji in addition to the functionality, the quality can be kept constant, making the functional Momordica charantia doenjang suitable for mass production.

Description

(Functional Bitter melon doenjang with high antidiabetic and GABA using fermented soybeans koji and wheat koji)

The present invention relates to a soybean paste soy sauce having improved fermented kojji and wheat koji mixed fermented diabe and an improved garlic content. More particularly, the present invention relates to a fermented soybean paste soybean kojji and rice puffer duck strain produced by Bacillus subtilis strain The present invention relates to a functional fermented soybean paste containing fermented wheat koji mixed fermented and enhanced GABA content and having an excellent alpha-glucosidase enzyme inhibitory activity and having an improved diabetic effect.

Doenjang is Korea 's representative fermented food and seasoned food, and the taste of cabbage is the basic factor that determines the taste of food. Traditionally, Koreans have been able to consume proteins that have been lacking for some time, such as soybean fermented soybean paste. In addition, miso contains a lot of high quality amino acid, especially ricin contains a lot of rice, the stock is possible to eat a balanced diet for Koreans. The soybean contains soy isoflavone, a vegetable estrogen, which is effective in improving menopausal symptoms.

Doenjang is divided into homemade miso (traditional miso) made using meju and factory miso made using koji (artificially propagated fungi in cereals). Domestic soybean paste has high functionality due to various active substances derived from meju, but it is difficult to obtain a consistent quality of soybean paste due to unclear manufacturing process and there is a high possibility of contamination of food harmful microorganisms. Lt; / RTI > The factory-style soybean paste has the disadvantage that it does not have various functionalities such as conventional doenjang, although it can ferment soybean (wheat) into boiled soybean and ferment it as mold bacterium to maintain a consistent quality and a short aging period. Therefore, it is urgently required to develop a soy sauce having improved functionality.

Yeoju is a vine plant with pak and English name is bitter melon. The official name is Momordica charantia . Vitamin C is contained in 120 milligrams of 100 grams, which is much higher than strawberry (80 mg / 100 g), lemon (90 mg / 100 g) and cabbage (40 mg / 100 g). Especially, unlike vitamin C in other fruit, Vitamin C contained in Yeoju is stable to heat and does not destroy vitamin C more than other fruit even when heat is applied, and thus it is excellent in antioxidant activity. Yeoju also contains beta-carotene, which is converted into vitamin A in the body, and minerals such as iron and potassium. Despite the excellent characteristics of Yeoju, it was difficult to use Yeoju itself because of the bitter taste of Yeoju. Therefore, it is required to develop a new functional food that combines excellent characteristics of Yeoju.

gamma-aminobutyric acid (GABA) is a non-protein amino acid and is the main inhibitory neurotransmitter in the mammalian central nervous system. GABA has been reported to have antidepressant, sedative and diuretic effects and has been reported to be effective in neurological disorders such as epilepsy, Parkinson's disease, Alzheimer's disease and Huntington's disease.

The alpha-glucosidase enzyme can be divided into four enzymes involved in glucose metabolism (maltase, saccharase, glucoamylase and isomaltase). These enzymes are all located on the surface of the villi of the small intestine and convert complex polysaccharides into absorbable monosaccharides (glucose). Therefore, inhibition of alpha-glucosidase may inhibit the digestion and absorption of carbohydrates by inhibiting the degradation of polysaccharides in the small intestine, thereby suppressing postprandial hyperglycemia and decreasing hyperinsulinemia, thus exhibiting an antidiabetic effect.

Meanwhile, in order to impart functionality to doenjang, additional materials such as seaweed are added to make soybean paste (Korean Patent No. 10-1164924; a method for producing functional soybean paste containing water-soluble dietary fiber) and fermentation with lactic acid bacteria Japanese Patent Application Laid-Open No. 10-2011-0132178). However, there is a continuing need to develop new food ingredients and methods for imparting functionality to doenjangs, in particular, factory-made doenjangs.

As a result of intensive studies in order to meet the demand in the prior art, the inventors of the present invention have found that the present inventors have found that, by adding a fennel powder to an expanded soybean and by using a milky koji prepared from a Bacillus subtilis strain, It has been found that functional fermented soybean paste having a constant quality and markedly improved diabetic improvement effect and a reduced content of soybean oil can be obtained when fermented, thereby completing the present invention

Accordingly, it is an object of the present invention to provide a functional miso soy sauce having enhanced diabetic improvement effect and a reduced content.

It is still another object of the present invention to provide a functional yeast miso having a reduced diabetic effect and a reduced content of glucose.

In order to achieve the above object,

The present invention provides a functional soybean paste which is prepared by mixing soybean, soybean powder, Bacillus subtilis strain, Chungkookjang Koji, wheat koji, salt and water mixed with fermented soybean paste.

I) Increase soybean

Raw soybeans are selected and washed with water, soaked in distilled water for 6 to 18 hours, and then steamed and sterilized at 100 to 121 ° C for 40 to 120 minutes.

Raw soybeans use regular soybeans. In addition, soybeans and black beans can be used.

In the soybean paste of the present invention, the beans are mixed at 40 to 50 wt%.

Ii) Yeast powder

The doenjang of the present invention includes a sweet potato powder.

Yeast powder can be prepared by pulverizing the dried yeast to a size of 100 mesh or less by a pulverizer, but is not limited thereto. The dried yeast is washed, but not limited to, tap water three times by harvesting the immature Yeast, removing the water, cutting the yeast into a thickness of 4 to 6 mm in diameter, putting it in a hot-air dryer maintained at 45 to 55 ° C Dried for 2 to 3 days, or dried naturally.

 In the doenjang of the present invention, the flour powder is mixed at 2.5 to 10 wt%. If the powder contains less than 2.5% by weight, the antioxidative activity and the content of the giba may be small. If the powder contains more than 10% by weight, the palatability may be reduced due to the bitter taste of the yuzu. .

Iii)

In the present invention, chungkukjang koji prepared from Bacillus subtilis strain is used.

Cheonggukjang Koji is a fermented soybean which is fermented at 30 ~ 40 ℃ for 2 ~ 5 days by inoculation of 2 ~ 5% of Bacillus subtilis seed culture, and then fermented at 45 ~ 60 ℃ for 2 ~ 3 days Dried and powdered.

As the Bacillus subtilis strain in the present invention, a strain of Bacillus subtilis CS135 (deposited with Accession No. KACC91771P) is preferably used. The Bacillus subtilis CS135 strain is a strain deposited by identification with the present inventor, and has excellent antimicrobial activity against food-borne microorganisms. It is a strain excellent in the efficacy of chungkukjang, while reducing the bitter taste and odor characteristic of Chungkukjang.

In the soybean paste of the present invention, the cheonggukjang koji prepared from Bacillus subtilis strain is mixed at 5 ~ 8 wt%. By using Chongkukjang Koji, the miso can be aged in a short period of time and the flavor and the like can be improved. When the content of chongkukjang koji is less than 5% by weight, it may cause pollution of germs and when it is contained more than 8% by weight, the flavor of chungkukjang may affect the quality of miso.

Iv) wheat koji

In the present invention, wheat koji prepared from a strain of Rizofusu oryzae is used.

The wheat flour is prepared by inoculating 3 to 6% of spore suspensions of wheat flour with Rizofusu dori strain, fermenting at 20 to 25 ° C for 3 to 8 days, drying at 45 to 60 ° C for 2 to 3 days, pulverizing and pulverizing .

In the present invention, preferably, the strain of Rizofus oryzae CCS01 (Accession No. KACC93118P), which the present inventors have isolated / identified from conventional yeast, is used as the strains. RYOGOFUPS ORGANICS CCS01 strain augments alpha-amylase activity during fermentation.

In the soybean paste of the present invention, the wheat koji prepared from the strain of Lyophofus oryzae is mixed in an amount of 20 to 25% by weight. When the wheat koji content is less than 20% by weight, when the flavor of the soybean paste is weak and the soybean paste content is more than 25% by weight, abnormal starch fermentation may occur due to excessive starch.

V) salt and water

In the present invention, 8 to 12% by weight of salt is mixed with the remainder in water.

When the amount of salt is less than 8% by weight, it may affect the quality of miso by propagation of acid bacteria, etc. If the salt content is more than 12% by weight, the fermentation delay may be accompanied by a large amount of salt in soybean paste have.

Vi) Mixing (soybean paste) and fermentation

Add soybean paste, sweet potato powder, chongkookjang koji, wheat koji, salt and water to make soybean paste.

The soaked soybean paste is filled in a fermentation vessel and fermented at 20 ~ 25 ℃ for about 6 weeks to prepare soybean paste.

Ⅶ) Stir-fried beans  powder

The soybean paste of the present invention can be fermented by further mixing the roasted soybean powder, if necessary.

The roasted beans are roasted at 180-220 ° C for 10-20 minutes and then pulverized to prepare roasted soybean powder. In the case of beans roasted at 180 ℃ for 10 minutes or less, roasted beans may become insufficient, resulting in roasting of soybeans. When roasted at 220 ℃ for more than 20 minutes, roasted excessively carbonizes the roasted beans, There is a number.

In the doenjang of the present invention, the roast beans are preferably contained in an amount of 10% by weight or less. The addition of roasted soybean in the doenjang of the present invention has an advantage of adding a savory flavor to miso.

The soybean paste according to the present invention is a functional soybean paste having a remarkably enhanced diabetic improvement effect and a low content of calcium, and also has an enhanced antioxidative activity and a phenolic content.

According to another object of the present invention,

Growing the raw beans;

Preparing a cheonggukjang koji with Bacillus subtilis strain;

Producing a wheat coagulum with a strain of Rizofusu duck;

A step of dipping soybean paste in a mixture of soybean, soybean powder, Bacillus subtilis strain, Chungkukjang koji, wheat koji prepared with a strain of Rizofusu dori, salt and water;

And fermenting the soaked soybean paste.

According to the method of manufacturing doenjang soju of the present invention, the roasted soybean powder may be further mixed at the time of soybean paste soaking, if necessary.

The addition of raw soybeans, the preparation of chongkukjang koji, the preparation of wheat koji, the fried soybean powder, fermentation and the like are as defined above.

Functional Yeast Doenjang prepared according to the preparation method of the present invention has an excellent diabetic improvement effect and an increased amount of content due to the markedly enhanced alpha-glucosidase activity, and also has an enhanced antioxidative activity and a phenolic content.

Yeast Doenjang according to the present invention is remarkably improved in alpha-glucosidase inhibitory activity and is useful as a food for diabetes improvement (relaxation), and as a functional food, it is excellent in the amount of the food.

Yeast Doenjang according to the present invention also contains excellent antioxidant activity and high content of phenolics, and is a good traditional fermented food, and the odor peculiar to doenjang is also reduced and palatability is improved.

In addition, according to the present invention, since the soybean paste is a factory-type soybean paste using koji in addition to the above-mentioned functionalities, quality of soybean paste can be kept constant and is suitable for mass production.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing an example of miso soy sauce according to the present invention. Fig.
FIG. 2 is a graph showing the alpha-glucosidase inhibitory activity of doenjang in Yeonju according to the present invention.
FIG. 3 is a graph showing the content of goose in soybean paste according to the present invention.
FIG. 4 is a graph showing the total phenolic content of doenjang in Yeonju according to the present invention.
Fig. 5 shows the antioxidant activity of doenjang prepared according to the present invention. FIG. 5A shows the DPPH radical scavenging activity, FIG. 5B shows the ABTS radical scavenging activity, and FIG. 5C shows the reducing power (FRAP).

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Practice  Yes

Manufacturing Example: Preparation of Yeoju Doenjang

Yeoju berries were harvested from July to August 2013 and dried at a farming association and received 100 mesh or less powder. The raw soybeans and wheat were purchased from Hamyang Nonghyup Processing Center, Salt was purchased from sun-dried salt.

Raw soybeans were selected and washed with water, soaked in distilled water for 12 hours, and then boiled at 121 ° C for 50 minutes to prepare an expanded bean.

Raw soybeans were washed with water, roasted at 200 ° C for 15 minutes and pulverized to prepare roasted soybean powder.

In the case of Chungkukjang Koji, the beans were cooled to about 37 ° C, and then the Bacillus subtilis CS135 culture medium, which had been pre-cultured, was inoculated at 2.5% of the soybean weight of the beans and fermented at 37 ° C for 3 days to prepare chungkookjang. Dried and then pulverized by a pulverizer.

Milk-koji was prepared by inoculating 2 kg of native wheat with 90 mL of spore suspension of Rizofusu duck CCS01, culturing at 20 ° C for 5 days, and drying at 55 ° C for 2 days.

The prepared soy sauce beans, chungkookjang koji, wheat germ, fried soybean powder, salt, baking powder, and water (purified water) were mixed in the ratio as shown in Table 1 and fermented at 20 ° C for 6 weeks to prepare doenjang 1).

Comparative Example Example 1 Example 2 Example 3 Example 4 Increase soybean 2,120 g 2,120 g 2,120 g 2,120 g 2,120 g Milkoji 1.080 g 1.080 g 1.080 g 1.080 g 1.080 g Cheonggukjang Koji 300 g 300 g 300 g 300 g 300 g Yeoju powder 0 125 g 250 g 375 g 500 g Fried soybean powder 500 g 375 g 250 g 125 g 0 Salt 500 g 500 g 500 g 500 g 500 g water 1,000 g 1,000 g 1,000 g 1,000 g 1,000 g Sum 5,000 g 5,000 g 5,000 g 5,000 g 5,000 g

Reference example : Preparation of soybean paste extract

The doenjang prepared in the Preparation Example was lyophilized and then pulverized by a pulverizer. 5 g of the pulverized sample was weighed, and 10 times 50% fermented syrup (50 ml) was added thereto and then extracted at 300 rpm for 12 hours. The extract was filtered to obtain a filtrate. A portion of the filtrate was filtered through a 0.45 μm filter and used as a calibration sample for analysis of total phenolic content. The remaining filtrate was concentrated using a vacuum concentrator, frozen at -70 ° C for one day, and then dried in a freeze dryer to give a dry powder of 0.5 mg / ml in a 50% Were used as analytical samples for external functionality.

Test Example  1. Alpha- Glucosidase  Inhibition activity assay

The doenjang of Yeonju according to the present invention was tested for alpha-glucosidase inhibitory activity, which is an index of anti-diabetic (diabetic improvement) effect.

The inhibitory activity of alpha-glucosidase inhibitory activity was assayed based on the para-nitrophenol method.

Specifically, 50 μl of each analytical sample solution of soybean paste (Examples 1 to 4) prepared according to the present invention prepared in Reference Example, 50 μl of 0.5 U / ml α-glucosidase enzyme solution (Sigma-Aldrich, G5003 ) And 50 μl of a 200 mM sodium phosphate buffer solution (pH 6.8) were preliminarily cultured at 37 ° C for 10 minutes. 100 μl of a sodium phosphate buffer solution (pH 6.8) in which p -NPG was dissolved to 5 mM was added thereto, Lt; / RTI > The reaction was stopped by adding 750 ml of 100 mM Na ₂ CO ₃ to the reaction solution, and the absorbance at 420 nm was measured. The inhibition rate was calculated using distilled water as a negative control. The results are shown in FIG.

As shown in Fig. 2, compared with before fermentation, the soybean paste of the present invention was found to have an alpha-glucosidase inhibitory activity of about 10-fold enhanced on average. Specifically, the inhibitory activity of alpha-glucosidase was increased from 1.21% to 26.97% (22-fold enhancement) in case of 2.5% yeast (Example 1) (Example 9) showed that the inhibitory activity of alpha-glucosidase was increased from 3.08% to 28.97% (9.4-fold increase) in the case of 7.5% In the case of the% content (Example 4), the alpha-glucosidase inhibitory activity was increased from 3.64% to 30.79% (8.5-fold enhancement).

As a result, the fermented soybean paste according to the present invention, which has been mixed and fermented using a wheat flour made of Bacillus subtilis strain and wheat koji prepared from a strain of Chungkukjang koji and Rizofusuori strain, showed remarkably enhanced alpha-glucosidase inhibitory activity, And the diabetic improvement effect is excellent.

Test Example  2. Gabba  Content measurement

GABA content analysis was performed using an amino acid automatic analyzer (Agilent 1200 series, Agilent Co, Forest Hill, Vic, Australia).

1 g each of the pulverized samples (freeze-dried samples) of Reference Example was weighed and 4 mL of HPLC water was added and homogenized. The mixture was homogenized at 60 ° C for 1 hour using a heating block (HB-48P, DAIHAN Scientific, Korea) Hydrolysis was carried out. Then, 1 mL of 10% 5-sulfosalicylic acid dihydrate was added, vortexed and allowed to stand at 4 ° C for 1 hour, then centrifuged at 15,000 rpm for 3 minutes and then filtered using a syringe filter After filtration, the filtrate was concentrated under reduced pressure to a temperature of 50 ° C using a rotary vacuum evaporator, and then dissolved in 2 mL of pH 2.2 lithium buffer. The filtrate was subjected to quantitative analysis by filtration with a 0.25 μm membrane filter. Is shown in Fig.

As shown in FIG. 3, in the mixed fermented soybean curd soybean koji prepared with Bacillus subtilis strain and wheat koji prepared with the strains of Chrysanthemum japonica and Raisopus dauri, the content of gowae was increased, The more the amount of GABA was increased. In particular, the content of gozae was about 5 times higher in Yeoju doenjang (Example 4) to which 10% yeast powder was added than doenjang without yeast (comparative example).

Test Example  3. Total Phenolics  content

Total phenolic content was measured by Davis method using Folin-Denis method.

Specifically, 0.5 ml of each test sample prepared by diluting 50 times of each test sample prepared in Reference Example (0.45 쨉 m of the extract solution) was dispensed into a test tube, and 25% Na ₂ CO ₃ 0.5 ml was added and allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The standard curves for the gallic acid were such that the final concentration of gallic acid was 0, 25, 50 100 mg / L, and the absorbance at 750 nm was measured in the same manner as described above. The results are shown in FIG.

As shown in Fig. 4, compared with before fermentation, the fermented soybean paste (fermented soybean paste) according to the present invention, which was mixed and fermented using Chungkookjang Koji prepared with Bacillus subtilis strain and wheat koji prepared with a strain of Raisopus dauri (Examples 1 - Example 4) showed a significant increase in total phenolic content. The total phenolic content was increased, and various physiological activities such as antioxidant activity were excellent.

Test Example  4. Antioxidant activity

For each analytical sample prepared in Reference Example, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTs radical (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) And FRAP (ferric reducing antioxidant power).

≪ DPPH radical scavenging activity >

DPPH (Sigma D9132, FW 393.4, C ₁₈ H ₁₂ N ₅ O ₆ ) is a very stable radical, a violet compound with a specific absorbance at 517 nm. DPPH radical scavenging activity was measured to confirm antioxidant activity.

Specifically, 0.8 ml of a DPPH solution having a concentration of 1.5 × 10 ^-4 M in ethanol was uniformly mixed into 0.2 ml of each analytical sample prepared in Reference Example, and the mixture was allowed to stand at room temperature for 30 minutes. Then, at 525 nm The absorbance (OD) was measured. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig. 5A.

DPPH radical scavenging activity (%) =

          [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 5A, compared with before fermentation, the fermented soybean paste according to the present invention, which had been mixed and fermented using a Bacillus subtilis strain of Chungkookjang Koji and a Rizofusuori strain, exhibited DPPH radical scavenging activity Respectively. The DPPH radical scavenging activity increased after fermentation with increasing amount of yeast extract.

<ABTs radical scavenging activity>

The ABTs radical scavenging activity is a method of examining the antioxidant activity according to the degree of reduction of colored radicals of 2-azino-bis. This method is a method to measure the antioxidative activity by comparing with the values of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) (ABTS +) is discarded and discolored in cyan. At this time, the degree of ABTS cations (ABTS +) removal can be known by measuring the absorbance, and the discoloration reaction is completed within 1 minute.

Specifically, 5 ml of 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. , And the absorbance of the control was adjusted to 0.7 ± 0.02 at 732 nm. 0.1 ml of each analytical sample prepared in Reference Example and 0.9 ml of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. The positive control experiment was performed with vitamin C. Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig. 5B.

ABTS radical scavenging activity (%) =

          [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 5B, compared with before fermentation, the fermented soybean paste according to the present invention mixed with fermented soybean koji prepared with Bacillus subtilis strains and wheat koji prepared with strains of Raisopus dauris showed ABTs radical scavenging activity Respectively. The amount of ABTs radical scavenging activity increased after fermentation with increasing amount of.

<FRAP reducing power>

FRAP (Ferric reducing antioxidant power) analysis is to measure the power of reducing the Fe ^{3 +} to Fe ²⁺ by measuring the reducing power of the compounds. Specifically, Fe ^Ⅲ- TPTZ (ferric tripyridyl triazine) is reduced to blue Fe ^Ⅱ -TPTZ (ferrous tripyridyl triazine) by the reducing power of the sample, and its antioxidant activity is measured by measuring the absorbance.

FRAP analysis reducing power in the reaction solution as is dissolved in 300mM acetate buffer (pH 3.6), 40mM HCl 10mM 2,4,6- tree pyridyl -s- triazine _{(TPTZ, T1253, C 18 H} 12 N 6, MW312.33 ) And 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) . 0.1 ml of each analytical sample prepared in Reference Example and 0.9 ml of preliminarily reacted FRAP reagent were dispensed into a 96-well plate, followed by reaction for about 15 minutes. Absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Fig. 5C.

As shown in FIG. 5C, compared with before fermentation, the fermented soybean paste according to the present invention mixed with fermented soybean koji prepared with Bacillus subtilis strains and wheat koji prepared with strains of Rizofusu dori increased the FRAP reducing power . As the amount of yeast was increased, the FRAP reduction power was much increased after fermentation.

From these results, it can be seen that the soybean paste of the present invention has excellent antioxidant activity.

Test Example  5. Evaluation of palatability

Table 2 shows the results of the taste evaluation of about 30 adult males and females including the soybean paste prepared in the manufacturing example (Comparative Example) and Yeoju Soybean paste (Example 2). The palatability evaluation was evaluated by the 5 point scoring method, which is "very good 5 points, good 4 points, average 3 points, bad 2 points, and very bad 1 point".

Evaluation items
 Miso sample Comparative Example Example 2 flavor 3.75 4.02 incense 3.06 4.32 color 4.02 3.97 Overall likelihood 3.77 4.16

According to the present invention, the flavor of soybean paste is improved in the overall taste, and the smell is remarkably improved by the specific odor reduction due to the fermentation of soybean paste according to the addition of the soybean paste.

National Institute of Agricultural Science KACC93118P 20110325 National Institute of Agricultural Science KACC91771P 20121212

Claims (6)

The fermented soybean paste was prepared by fermenting soy sauce, liquorice powder, Bacillus subtilis strains, and wheat koji, which was prepared from rice koji duckweed as strain, and fermented diarrhea mixed with salt and water.
The method according to claim 1, wherein the Bacillus subtilis strain is a Bacillus subtilis CS135 strain deposited under accession number KACC91771P and the Rijopus oryzae strain is a Rijopus oryzae CCS01 strain deposited under accession number KACC93118P. And functional soy sauce miso containing soy sauce.
[3] The method according to claim 1, wherein the beans are added in an amount of 40 to 50% by weight, the batter powder is in an amount of 2.5 to 10% by weight, the cheonggukjang koji prepared in the Bacillus subtilis strain is 5 to 8% Koji is 20 to 25 wt%, salt is 8 to 12 wt%, and the balance is mixed with water.
The functional soy sauce according to claim 3, wherein the safflower beans are further mixed at 10% by weight or less.
Growing the raw beans;
Preparing a cheonggukjang koji with Bacillus subtilis strain;
Producing a wheat coagulum with a strain of Rizofusu duck;
A step of dipping soybean paste in a mixture of soybean, soybean powder, Bacillus subtilis strain, chungkookjang koji, wheat koji, salt and water prepared from Rizofusu dori strain;
Which comprises fermenting a fermented soybean paste and fermenting the fermented soybean paste, wherein the fermented soybean paste is fermented.
6. The method according to claim 5, wherein the Bacillus subtilis strain is a Bacillus subtilis CS135 strain deposited under accession number KACC91771P and the Rijopus oryzae strain is a Rijopus oryzae CCS01 strain deposited under accession number KACC93118P. &Lt; / RTI &gt; and a method for producing functional miso soy sauce having improved garbage content.

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