WO2014069923A1

WO2014069923A1 - Novel aspergillus oryzae cj ky strain isolated from traditional fermented soybeans, method for preparing soybean paste using same, and soybean paste prepared by method thereof

Info

Publication number: WO2014069923A1
Application number: PCT/KR2013/009806
Authority: WO
Inventors: 강남; 장은석; 장현준; 신혜원
Original assignee: 씨제이제일제당(주)
Priority date: 2012-10-31
Filing date: 2013-10-31
Publication date: 2014-05-08
Also published as: KR101455473B1; KR20140055615A

Abstract

The present invention relates to Aspergillus oryzae CJ KY, which is a novel strain, a method for manufacturing soybean paste using the same, and soybean paste prepared by the method thereof. More particularly, soybean paste having uniform quality and improved flavor can be prepared by isolating, from traditional fermented soybeans, the novel strain Aspergillus oryzae CJ KY, which is a koji mold having excellent enzyme activities for decomposing carbohydrates and proteins using whole meal or wheat-rice as a substrate, and then selecting the strain when preparing the soybean paste.

Description

Aspergillus duck CJ KY strain, a new strain isolated from traditional meju, and a method of preparing doenjang using the same and doenjang prepared by the method

The present invention relates to a novel strain, Aspergillus oryzae CJ KY, a method of preparing doenjang using the same, and a doenjang prepared by the method.

More specifically, a new strain Aspergillus oryzae CJ KY, which is a bacterium with excellent carbohydrate and protease activity, is isolated and selected from traditional meju for the production of miso. It relates to miso with improved flavor by use.

The types of doenjang are traditional soybeans soaked in soy sauce and dumped, and dried salted soybeans mixed with salted soybeans, and fermented soybeans. Etc. can be mentioned.

Traditional soybean paste is prepared by fermenting meju with soybeans and forming it into brick or spherical shape and then fermenting it naturally in saline solution and aging for 6 to 12 months, then separating soy sauce and aging solids.

Improved doenjang using starch ingredients is made by adding starch ingredients, such as wheat flour, and empire process using aspergillus oryzae . It is prepared by mixing soybeans and the like without immersion.

The conventional soybean paste has a disadvantage in that the nutritional component of soybean is eluted into the soy sauce, and the loss occurs. As the fermentation is performed by indigenous microorganisms, the quality variation is severe, and abnormal fermentation is caused by bacterial contamination. In addition, there is a problem of bitter taste produced by fermentation products such as peptides, amines and the like produced during the fermentation process of soybean raw materials.

In order to supplement the above problems, improved doenjang using starch raw materials has been manufactured, but fermentation products of the bitter cause of the fermentation process are still produced, and there is a disadvantage that the taste is low due to the use of starch raw materials.

In order to solve the problems of the conventional conventional miso, Korean Patent No. 10-0369841, in the preparation of improved type miso using starch raw materials, add flavored yeast by suppressing flavor and flavor production by adding yeast yeast Proposed an improved method of making doenjang.

However, in the case of the prior art, the liquor yeast added at the time of purchase in the mass production process is difficult to homogenize, so that not only the quality deviation occurs, but when the growth is active, the alcohol odor becomes stronger and the flavor of miso is lowered.

In order to solve the above-mentioned problems, the present inventors apply the same bacteria as in the conventional improved method to streamline the manufacturing process, but the amount of decomposition products due to bitter taste is small, and the savory taste and the delicious flavor are The new strain Aspergillus oryzae CJ KY, which has excellent characteristics, is isolated and selected from traditional meju, and used for making soybean paste. Miso was developed and the present invention was completed.

[Preceding technical literature]

[Patent Documents]

(Patent Document 1) KR10-0369841 B1

An object of the present invention is to isolate and select a novel strain Aspergillus oryzae CJ KY, which shows high enzyme titer based on wheat flour or wheat, in traditional meju, and to use it for making miso, resulting in better flavor. It is an object of the present invention to provide a method of preparing miso and a miso produced by the method.

Specifically, the flour or milssal, soybean, etc. exhibit a high amylase and protease activity as a substrate, low production of degradation products resulting from the bitter taste, flavor and Kaoru new strain Aspergillus duck material that has excellent properties of flavor (Aspergillus oryzae ) CJ KY is separated and selected from traditional meju and used for making miso, and an object of the present invention is to provide a method of preparing miso and a miso prepared by the method.

In order to achieve the object of the present invention as described above, the present invention is isolated and identified from traditional meju, Aspergillus oryzae CJ KY which is excellent in carbohydrate and protease activity based on wheat flour and wheat as a substrate To provide.

In addition, the present invention relates to a method for producing soybean paste using Aspergillus oryzae CJ KY, a steaming step of adding water to the wheat flour raw material; Empire step of inoculating and cultivating aspergillus duck material ( Aspergillus oryzae ) CJ KY to the increased wheat flour to make wheat flour coo; Adding a saline or brine to the wheat flour coji, and ripening a primary mixture of at least one selected from the group consisting of increased rice, steamed soybean, meju and soybean paste; And a second aging step of sterilizing and aging a secondary mixture of at least one selected from the group consisting of meju and soybean paste, salt, flavor enhancer, and grain processed product to the aged primary mixture. To provide.

In addition, the present invention provides a miso prepared by the above method of producing miso.

The present invention isolates and selects a new strain, Aspergillus oryzae CJ KY, which shows high enzyme titer based on wheat flour and wheat, in traditional meju, and uses it for making miso, so that the quality is consistent and excellent flavor. There is an effect that can be prepared soybean paste.

1 is a diagram showing the classification of a novel Aspergillus oryzae CJ KY.

Figure 2 is a diagram showing the results of 16S rDNA sequencing of the novel Aspergillus oryzae CJ KY.

The present invention relates to a novel Aspergillus oryzae CJ KY, a strain having excellent carbohydrate and protease activity based on wheat flour and wheat.

The Aspergillus oryza (Aspergillus oryzae) CJ KY was isolated and identified from traditional meju collected by a traditional food manufacturer.

In the isolation and identification method, Aspergillus oryzae strains were selected as a fungus that was excellent in spore generation ability without generating toxins and causing allergies among fungi isolated from traditional meju. Thereafter, the first selection strain was subjected to solid culture of wheat flour as a raw material to secondarily select strains having high carbohydrate and proteolytic ability, and finally select strains to improve flavor of doenjang from the second selected strains. This was named Aspergillus oryzae CJ KY and was deposited with the Korea Microorganism Conservation Center on September 27, 2012 (Accession No .: KCCM 11302P) .

In addition, the present invention is a fermented wheat flour using fermented wheat flour using Aspergillus oryzae CJ KY, a strain that improves the flavor of miso, while having strong carbohydrate and proteolytic ability as the substrate based on the above-mentioned wheat flour It is about a method.

More specifically, the steaming step of increasing the hydrolyzed wheat flour raw material; Empire step of inoculating and cultivating aspergillus duck material ( Aspergillus oryzae ) CJ KY to the increased wheat flour to make wheat flour coo; Adding a saline or brine to the wheat flour coji, and ripening a primary mixture of at least one selected from the group consisting of increased rice, steamed soybean, meju and soybean paste; And a second aging step of sterilizing and aging a secondary mixture of at least one selected from the group consisting of meju and soybean paste, salt, flavor enhancer, and grain processed product to the aged primary mixture. To provide.

In the doenjang method of the present invention, the steaming step is a process of steaming a constant amount of warmed purified water in wheat flour using a continuous steamer and then steaming the steam using 1.0 to 2.0 kgf / cm ² . It is preferred to adjust the wheat flour so that the moisture content is from 32 to 38% by weight.

In the soybean paste manufacturing method of the present invention, the imperial step is a step of inoculating and cultivating Aspergillus oryza CJ KY in the cooked wheat flour to make a wheat flour coo, specifically, the total amount of raw material in the cooked wheat flour Compared to 0.1 to 0.3% by weight of Aspergillus oryzae CJ KY and 0.5 to 1.5% by weight of cereal or bean flour as an extender, and then 30 to 40 ℃, more preferably 32 Fermented and dried for 3 days at 35 ℃ to make wheat flour coji.

In the doenjang manufacturing method of the present invention, the first aging step, 1 or more salt selected by adding salt or saline to the wheat flour coo, and mixed with at least one selected from the group consisting of increased rice, steamed soybean, meju and miso It is the step of aging the tea mixture.

Specifically, adding a salt or brine to the dry wheat flour coji prepared through the imperial step, the primary mixture is mixed with at least one selected from the group consisting of soybean, steamed wheat, meju and miso Mature.

The salt or brine is preferably added so that the salinity is 9 to 13% by weight relative to the primary mixture.

The meju or miso is not particularly limited and known ones may be used. At least one selected from the group consisting of cooked wheat, cooked soybean, meju and miso is preferably added in an amount of 1 to 38% by weight based on the total weight of the primary mixture.

In addition, the primary mixture may preferably contain moisture in an amount of 45 to 52% by weight based on the total weight.

The primary mixture may comprise a chopping process prior to aging.

The chopping refers to the process of cutting the primary mixture into small sized materials, the size of which is not particularly limited, but preferably 5 to 20 mm in size (based on the inner diameter size of the amorphous particles of the primary mixture), more preferably. May be chopped to a size of 10 to 15 mm.

When the first mixture is subjected to a chopping process before aging, it is easy to penetrate the enzyme and the salt to the deep portion of the grain to produce a variety of flavors and flavors, there is an advantage that can control the abnormal fermentation.

The primary mixture is preferably fermented at 25 to 35 ° C. for 10 to 30 days.

In the doenjang manufacturing method of the present invention, the secondary aging step, sterilize the secondary mixture of at least one selected from the group consisting of meju, miso, salt, flavor enhancer and grain processed product to the aged primary mixture, Refers to the step of aging.

Specifically, first, sterilize the secondary mixture in which the aged primary mixture is mixed with at least one selected from the group consisting of meju, miso, salt, flavor enhancer and grain processed products at 60 to 85 ℃ for 1 to 60 minutes After that, it is aged by adding edible alcohol.

The meju or miso may be added in an amount of preferably 3 to 15 parts by weight based on 100 parts by weight of the secondary mixture, and at least one selected from the salt, the flavor enhancer and the processed grains may be added in an amount of 1 to 5 parts by weight. Can be.

Meju, miso, salt, flavor enhancer and grain processed products are not particularly limited and known ones may be used.

Non-limiting examples of the flavor enhancer include yeast extract, soybean or wheat protein extract.

As described above, the method for preparing soybean paste of the present invention uses a novel strain Aspergillus oryzae CJ KY, which shows high enzyme titer as wheat flour, so that bitterness is low, and the umami and sweet taste are improved. Made it possible.

Hereinafter, the content of the present invention will be described in more detail by examples. However, these examples are only presented to understand the contents of the present invention, the scope of the present invention is not limited to these examples.

1. One. 전통 메주 유래 미생물의 분리·동정 및 선별Isolation, Identification and Screening of Traditional Meju-derived Microorganisms

1) Isolation and Identification of Microorganisms

The strain used as a starter in the present invention was isolated and selected from traditional meju collected from traditional food manufacturers in Gyeonggi, Gangwon, Chungbuk, Jeonnam.

As mold separation medium, 20 µg / ml chloramphenicol was added to potato dextrose agar (Difco) medium, and 32 fungi were isolated and isolated from the traditional Meju, and the results were identified in Table 1. .

2) primary screening ,

Seven species were selected as the first by comprehensively judging that they could be used as a Korean bacterium such as spore generating ability of 32 species of fungi isolated from the traditional meju.

The selected strains were CJ 1333, CJ 1334, CJ 1335, CJ 1336, CJ 1354, CJ KY, CJ KG, and the results of sporulation were shown in Table 1.

Table 1

Identification Results of Isolated Strains Derived from Traditional Meju and Spore Formation Capacity of Each Strain

Strain NO.	Identification result	Spore Production	Remarks
CJ 1333	Aspergillus oryzae	**
CJ 1334	Aspergillus oryzae	***
CJ 1335	Aspergillus oryzae	***
CJ 1336	Aspergillus oryzae	***
CJ 1337	Aspergillus flavus	*	Toxin production
CJ 1338	Aspergillus niger	***
CJ 1339	Aspergillus flavus	*	Toxin production
CJ 1340	Aspergillus tubingensis	***	Black Bacillus
CJ 1341	-	×	Spore not generated
CJ 1342	Aspergillus sydowii	**
CJ 1343	Penicillium polonicum	*
CJ 1344	Mucor racemosus	**
CJ 1345	Penicillium polonicum	*	Allergens
CJ 1346	Mucor racemosus	***
CJ 1347	Penicillium polonicum	*
CJ 1348	Emericella nidulans	*	Allergens
CJ 1349	Talaromyces spectabilis	**
CJ 1350	Emericella rugulosa	**	Allergens
CJ 1351	Mucor racemosus	***
CJ 1352	Emericella dentata	*	Allergens
CJ 1353	Mycocladus corymbiferus	***
CJ 1354	Aspergillus oryzae	***
CJ 1355	Mycocladus corymbiferus	***
CJ 1356	Aspergillus flavus	***	Toxin production
CJ 1357	Absidia corymbifera	*
CJ 1358	Aspergillus oryzae	**
CJ 1359	Aspergillus oryzae	**
CJ 1360	Aspergillus vadensis	**
CJ 1361	-	*
CJ 1362	-	*
CJ KY	Aspergillus oryzae	***
CJ KG	Aspergillus oryzae	***

3) secondary screening

Wheat flour coji was prepared from the seven primary strains, and the superior strains were secondarily selected by comparing amylase and protease enzyme titers.

The wheat flour koji was added to 1 kg of wheat flour to have a water content of 33 to 38% by weight, and then steamed at 120 ° C. for 15 minutes using an autoclave. The steam was cooled to 35 ° C. after the steaming. The primary selection strain was mixed with 0.2 wt% of the total weight of the raw material in chilled cooked wheat flour, and then incubated at 35 ° C. for 3 days. The enzyme titers of the wheat flour cojis are shown in Table 2.

From the results of Table 2, four strains of CJ 1334, CJ 1354, CJ KY, and CJ KG which were excellent in amylase and protease enzyme titers were selected.

TABLE 2

Comparison of Enzyme Titer of Wheat Flour Coji with Primary Screened Strains

	Amylase titer (U / g)	Protease Titer (U / g)
CJ 1333	439.4	118.4
CJ 1334	565.9	140.4
CJ 1335	496.6	131.6
CJ 1336	536.7	109.1
CJ 1354	542.4	105.3
CJ KY	537.6	146.1
CJ KG	553.3	134.0

Amylase enzyme titer measurement in Table 2 was used to extract wheat flour koji in 2% aqueous NaCl solution for 1 hour at 30 ℃ and diluted 100 times the filtered crude enzyme solution. The enzyme reaction solution was prepared by adding 1 ml of crude enzyme solution, 2 ml of 1% starch as a substrate, and 2 ml of pH 5.2 phosphate buffer.The reaction was carried out at 40 ° C. for 30 minutes, followed by addition of 10 N of 0.1N CH ₃ COOH. Stopped. 10 ml of 0.005% KI + I ₂ solution of the enzyme reaction solution after completion of the reaction was colored at room temperature, and the absorbance was measured at 660 nm using a UV spectrophotometer.

In addition, the protease enzyme titer was used as a crude enzyme solution by extracting and filtering wheat flour koji in distilled water at 30 ° C. for 1 hour. The enzyme reaction solution was reacted at 38 ° C. for 1 hour by adding 0.5 ml of crude enzyme solution, 1.5 ml of 2% milk casein and 1 ml of Mcllivine buffer (pH 6.0) as a substrate. Then, 3 ml of 0.4M TCA solution was added to stop the reaction. After filtration, 5 ml of 0.4M Na ₂ CO ₃ and 1 ml of phenolic reagent were mixed, followed by sufficient color development at 38 ° C. for 30 minutes. The absorbance was measured at 660 nm using a spectrophotometer. It was. In this case, the enzyme activity was defined as 1 unit of the amount of the enzyme that produces 1 μg of tyrosine for 1 minute, and a calibration curve was prepared using tyrosine as a standard substance.

4) Final Screening

The secondary strain was selected from four strains of the second selected strain to increase the dose of wheat flour coji to compare amylase and protease enzyme titers, and to compare the taste quality of soybean paste.

The wheat flour coji was steamed 10 kg of wheat flour in a 5-stage continuous steamer to have a water content of 33 to 38% by weight, and then cooled to 35 ° C after the steaming. Secondary selection strains were mixed in the cooled cooked wheat flour at 0.2% by weight relative to the total amount of the raw materials, and then incubated for 3 days at 30 to 35 ° C. with a solid fermenter. The enzyme titers of the wheat flour cojis are shown in Table 3 below.

In addition, after preparing a primary mixture by mixing salt or saline, steamed soybeans, steamed wheat, meju or doenjang to the wheat flour coji above was aged at 25 to 35 ℃ for 10 to 30 days, to the aged primary mixture Meju and doenjang, salt, and flavor enhancers were mixed to prepare a secondary mixture and then aged (後) to make a simple sensory evaluation with a doenjang prepared, the results are shown in Table 3.

From the results in Table 3, the CJ KY strains with the best amylase and protease enzyme titers and taste quality were finally selected.

The classification system of CJ KY, the final selected strain, is shown in FIG. 1.

In addition, 16S rDNA sequencing results of the final selection strain CJ KY is shown in FIG.

TABLE 3

Comparison of Enzyme Titer and Taste Quality of Soybean Powder Coji with Second Screening Strain

	Amylase titer (U / g)	Protease Titer (U / g)	Simple sensory evaluation
CJ 1334	393.6	104.2	3.21
CJ 1354	440.1	140.5	3.57
CJ KY	546.8	157.4	4.21
CJ KG	477.3	163.3	3.64

2. 2. 된장의 제조Manufacture of miso

1) Capital increase stage and Imperial stage

The wheat flour coji containing Aspergillus oryzae CJ KY and Aspergillus oryzae on the market was prepared as in Example 1 and Comparative Example 1 to compare enzyme titers. It was.

Example 1 Preparation of New Aspergillus Duck CJ KY-Applied Wheat Flour Coo

8,000kg of wheat flour was increased to a moisture content of 33 to 38% by weight with a five-stage continuous steamer, and then cooled to 35 to 40 ° C using an air conditioner and transferred to the imperial chamber. The new Aspergillus duck CJ KY was then inoculated at 0.2% by weight of the wheat flour and subjected to an imperial fermentation process at 30-35 ° C. for 3 days.

The enzyme titers of the novel Aspergillus duck CJ KY-applied wheat flour coji are shown in Table 4.

Comparative Example 1: Normal Aspergillus duck reapply wheat flour coji production

8,000kg of wheat flour was increased to a moisture content of 33 to 38% by weight with a five-stage continuous steamer, and then cooled to 35 to 40 ° C using an air conditioner and transferred to the imperial chamber. Next, commercial Aspergillus Orissa was inoculated at 0.2% by weight of the wheat flour and subjected to imperial fermentation for 3 days at 30 to 35 ° C.

Enzyme titer of wheat flour coji applied to conventional Aspergillus Oriza is shown in Table 4.

Table 4

Enzyme titer of new Aspergillus duckwood CJ KY and normal Aspergillus duckwood application wheat flour koji

	Amylase titer (U / g)	Protease Titer (U / g)
Example 1	395	115
Comparative Example 1	238	110

From the results of Table 4, it can be seen that the amylase and protease enzyme titers of wheat flour coji to which the new Aspergillus duck material CJ KY was applied were 66.0% and 4.5% higher than the wheat flour coji to which the conventional Aspergillus duck material was applied. there was.

3) First ripening step

The first mixture was prepared as in Example 2 and Comparative Example 2 using wheat flour coji of Example 1 and Comparative Example 1, and then aged at 25 to 35 ° C. for 10 to 30 days.

Example 2 Preparation of Primary Mixture Using Novel Aspergillus Duck CJ KY

Based on the total weight of the primary mixture in the wheat flour coji prepared by Example 1, 25 to 28% by weight cooked soybean, 2 to 5% by weight cooked wheat flour, meju (soybean alone or soybean starch raw material) Meju) fermented by improved or conventional fermentation by mixing, etc.) to 1 to 5% by weight, and mixed with brine or saline, the final mixture of 48% by weight of the final moisture content, 11% by weight of the final salinity mixture Was prepared.

The general composition of the novel Aspergillus duck CJ KY application primary mixture is shown in Table 5.

Volatile fragrance components of the novel Aspergillus duck CJ KY application primary mixture are shown in Table 6.

Comparative Example 2 Preparation of Primary Mixture Using Conventional Aspergillus Duck

Based on the total weight of the primary mixture in the wheat flour coji prepared by Comparative Example 1, 25 to 28% by weight of cooked soybean, 2 to 5% by weight of cooked wheat, meju (soybean alone or soybean and starch raw materials) Meju or powder fermented by improved or conventional fermentation, etc.) to 1 to 5% by weight, and mixed with brine or saline to obtain a final moisture content of 48% by weight, and a final salinity of 11% by weight. A tea mixture was prepared.

Typical components of the conventional Aspergillus duck material application primary mixture is shown in Table 5.

Volatile fragrance components of the conventional Aspergillus duck reapply primary mixture are shown in Table 6.

Table 5

Comparison of General Components of Primary Mixture

	moisture(%)	Salinity (%)	Maturity (mg%)	Reducing Sugar (%)	pH
Example 2	49.7	10.2	367.3	14.9	5.33
Comparative Example 2	50.8	10.9	304.7	14.2	5.34

From the results in Table 5, it was confirmed that the maturity of the primary mixture to which the new Aspergillus duck material CJ KY was applied was 20.1% improved from the primary mixture to which the conventional Aspergillus duck material was applied.

Table 6

Comparison of Main Volatile Flavor Components in Primary Mixtures (unit: peak area%)

Main Volatile Flavor Ingredients	Comparative Example 2	Example 2	p-value
butanoic acid	1.808 ± 0.088	1.440 ± 0.462	0.246
3-methylbutanoate	0.275 ± 0.019	0.150 ± 0.059	0.026
1-octen-3-ol	0.970 ± 0.073	1.224 ± 0.248	0.164
2-methylbutanal	0.531 ± 0.059	0.171 ± 0.129	0.012
3-methylbutanal	0.639 ± 0.048	0.081 ± 0.030	0.000
ethyl acetate	0.640 ± 0.111	2.593 ± 0.840	0.016
ethyl butanoate	8.054 ± 1.121	18.033 ± 3.811	0.012
2-methoxyphenol	0.108 ± 0.011	0.159 ± 0.040	0.098
phenol	0.043 ± 0.004	0.032 ± 0.010	0.136
4-ethyl-2-methoxyphenol	0.026 ± 0.009	0.017 ± 0.003	0.178

From the results of Table 6, Example 2 is butanoic acid, 3-methylbutanoate showing a cuminous aroma that can be expressed as a odor of miso, 2-methylbutanal, 3-methylbutanal, phenol, 4 showing bitter miso It was confirmed that the content of -ethyl-2-methoxyphenol was relatively lower than that of Comparative Example 2. In addition, esters such as ethyl acetate and ethyl butanoate, which gave fruit flavor to doenjang and contributed positively to the overall flavor, showed higher concentrations in Example 2 than in Comparative Example 2.

4) secondary ripening step

Using the first mixture of Example 2 and Comparative Example 2 subjected to the first aging step as described above to prepare a secondary mixture as in Example 3 and Comparative Example 3, Example 3 and Comparative Example 3 2 The tea mixture was sterilized and aged to prepare miso.

In addition, the fragrance components of the prepared soybean paste were compared.

Example 3 Preparation of Secondary Mixture Applying New Aspergillus Duck CJ KY

To the primary mixture fermented and matured for 10 to 30 days according to Example 2, based on the total weight of the secondary mixture, 3 to 15% by weight of soybean paste, 0.1 to 0.5% by weight salt, 0.01 to 0.1% by weight flavor enhancer Input and mixed.

Then, after sterilization and cooling for 20 minutes at 75 ° C 1.5 to 2.5% by weight of edible alcohol based on the total weight of the secondary mixture was mixed and aged.

The free amino acids of doenjang prepared by sterilizing and aging a new Aspergillus duck CJ KY application secondary mixture are shown in Table 7.

Comparative Example 3 Preparation of Secondary Mixture Applying Conventional Aspergillus Duck

In the primary mixture fermented and matured for 10 to 30 days according to Comparative Example 2, 3 to 15% by weight of soybean paste, 0.01 to 0.5% by weight of salt, 0.01 to 0.1% by weight of flavor enhancer, based on the total weight of the secondary mixture Input and mixed.

Then, after sterilization and cooling for 20 minutes at 75 ℃, 1.5 to 2.5% by weight of edible alcohol based on the total weight of the secondary mixture was mixed and aged.

The free amino acids of doenjang prepared by sterilizing and aging a secondary mixture of conventional Aspergillus duck material are shown in Table 7.

TABLE 7

Analysis of Free Amino Acid Content in Doenjang (unit: mM)

amino acid	Comparative Example 3	Example 3
aspartate	32.4	29.4
glutamate	397.2	411.2
asparagine	11.3	10.4
serine	55.6	55.3
histidine	12.4	9.7
glycin	33.4	34.1
threonine	33.7	33.5
Arginine + glutamine	59.4	59.4
alanine	61.8	62.2
cysteine	26.8	24.7
valine	50.5	51.5
methionine	5.8	6.0
tryptophan	0.0	0.0
phenylalanine	63.7	54.6
isoleucine	56.7	54.6
leucine	76.3	77.2
lysine	54.1	58.7
proline	13.9	12.4

From the results of Table 7, the total content of the amino acids histidine, alanine, valine, methionine, phenylalanine, isoleucine, leucine, lysine, etc., which contribute to the bitter taste in the amino acid composition of Example 3 showed a lower content than Comparative Example 3.

3. 된장의 관능 평가3. Sensory evaluation of miso

30 to 49 residing in Seoul and Gyeonggi-do using the modified doenjang using conventional starch prepared by Comparative Example 3 and Example 3 above and the new aspergillus orisa using doenjang prepared using CJ KY. Soybean paste sensory evaluation was performed on 200 housewives. Sensory evaluation was made by examining preferences for detailed taste attributes based on a 5-point scale. The sensory evaluation results are shown in Table 8.

In addition, a descriptive analysis was performed on 10 trained panelists, and the average value was presented by evaluating 3 repetitions. The above description analysis results are shown in Table 9.

Table 8

Sensory Evaluation of Doenjang (Preferences, 5-point Scale)

Taste properties	Comparative Example 3	Example 3
Overall taste	3.74	3.85
Overall appearance	3.59	3.65
Salty	3.81	3.89
Taste	3.38	3.54
A heavy taste	3.38	3.88
A delicious taste	3.66	3.76
Refreshing taste	3.76	3.82
Taste	3.83	3.93
sweetness	3.52	3.64
aftertaste	3.71	3.73
Degree to loosen in broth	4.04	4.07
Reassignment	3.85	3.95

Table 9

Descriptive analysis of miso (flavor, taste / flavour, 15-point scale)

characteristic		Comparative Example 3	Example 3	p-value
incense	Squeeze	6.20	5.13	0.00
	Dandan	4.10	4.55	0.02
	Shinto	5.13	4.08	0.00
	Bitter	3.90	3.18	0.00
	Meju flavor	6.93	5.55	0.00
	Bean and sour flavor	7.78	8.98	0.00
	Miso flavor	8.30	9.82	0.00
	Soy Sauce	5.65	4.20	0.00
	Vegetable flavor	1.75	3.00	0.00
	Antiseptic	2.38	1.45	0.00
	Bullet	2.55	1.43	0.00
	Salt	3.55	2.13	0.00
	Within	3.53	1.98	0.00
Taste / flavor	Salty	8.50	7.33	0.00
	sweetness	5.15	6.45	0.00
	Sour taste	5.18	4.15	0.00
	bitter	3.58	2.78	0.00
	Umami	5.83	7.08	0.00
	Meju flavor	6.88	5.65	0.00
	Boiled soybean flavor	8.25	9.20	0.00
	Grain flavor	3.95	5.15	0.00
	Miso flavor flavor	8.63	10.10	0.00
	Old flavor	3.98	2.60	0.00
	Soy Sauce Flavor	3.88	2.42	0.00
	Vegetable flavor	2.03	2.80	0.00
	Antiseptic	2.15	1.25	0.00
	Seaweed / Tashima Flavor	1.45	2.65	0.00
	Salt flavor	3.55	2.08	0.00

From the results of Table 8 and Table 9, the bitterness, bitter taste, and group of Example 3 showed a significantly lower level than Comparative Example 3, and the delicious flavor, umami, miso flavor, etc. were significantly higher. Seemed. In preference, Example 3 was highly evaluated, and the overall taste was also higher than that of Comparative Example 3, such as dark taste, heavy taste, sweet taste, and sweet taste. This is due to the high enzyme titer of the new Aspergillus duck material CJ KY, which has improved the flavor characteristics such as umami and sweet flavor, while producing less fermented products resulting from bitter taste, improving the taste quality of miso. .

[Accession number]

Depositary Name: Korea Microorganism Conservation Center (overseas)

Accession number: KCCM11302P

Trust Date: 20120927

[Revision 20.01.2014 under Rule 91]

Claims

Aspergillus oryzae CJ KY (Accession No .: KCCM 11302P), a novel strain isolated and identified from traditional Meju.
The method of claim 1,

Aspergillus duck material ( Aspergillus oryzae ) CJ KY is a strain characterized in that the excellent activity of amylase and protease on the basis of wheat flour or wheat.
A steaming step of hydrolyzing and increasing the wheat flour raw material;

Empire step of inoculating and cultivating aspergillus duck material ( Aspergillus oryzae ) CJ KY to the increased wheat flour to make wheat flour coo;

Adding a saline or brine to the wheat flour coji, and ripening a primary mixture of at least one selected from the group consisting of increased rice, steamed soybean, meju and soybean paste; And

And a second aging step of sterilizing and aging a second mixture of at least one selected from the group consisting of meju and soybean paste, salt, flavor enhancer, and grain processed product to the aged primary mixture.
The method of claim 3,

In the cooking step, the moisture content of the cooked wheat flour is 32 to 38% by weight of the production of doenjang.
The method of claim 3,

In the imperial step, 0.1 to 0.3% by weight of Aspergillus oryzae CJ KY and 0.5 to 1.5% by weight of an extender are added to the cooked wheat flour, followed by fermentation at 30 to 40 ° C for 3 days. Soybean flour manufacturing method of miso characterized in that the making of wheat flour.
The method of claim 3,

In the first ripening step, the salt or saline is added so that the salt concentration is 9 to 13% by weight relative to the total weight of the primary mixture, 1 selected from the group consisting of soybean, steamed wheat, meju and miso Species or more is added to the content of 1 to 38% by weight based on the total weight of the primary mixture, characterized in that the method for producing miso.
The method of claim 3,

In the first ripening step, the first mixture is a method of producing miso characterized in that it contains water in the content of 45 to 52% by weight.
The method of claim 3,

In the first aging step, the aging temperature is 25 to 35 ℃, aging time is 10 to 30 days, characterized in that the manufacturing method of doenjang.
The method of claim 3,

In the second aging step, the second mixture is sterilized at 60 to 85 ℃ for 1 to 60 minutes, and then the edible alcohol is added to the production method of doenjang characterized in that the aging.
The method of claim 3,

In the second aging step, by adding 1 to 5 parts by weight of one or more selected from the group consisting of 3 to 15 parts by weight of meju or soybean paste, salt, flavor enhancer or processed grains based on 100 parts by weight of the secondary mixture A method for producing miso, characterized in that the mixture.
Doenjang prepared by the method of any one of claims 3 to 10.