KR101168321B1 - Producting method of soy sauce using fermented soybeans - Google Patents

Abstract

The present invention relates to a method for producing soybean brewed soy sauce and the resulting soybean brewed soy sauce, in the method for producing soy sauce using meju, fermented soybeans with meju in brine, in particular the soybeans inoculated with soybean paste It is characterized by using the obtained by fermenting only in a sterile fermentation room for a predetermined temperature and humidity and a specific time. According to the present invention, soy sauce containing a useful ingredient called polyclotamic acid can be obtained by Cheonggukjang obtained by inoculating Bacillus subtilis, and in particular, the polyglutamic acid can be remarkably obtained by fermenting Cheonggukjang in an aseptic fermentation room. It works.

Cheonggukjang, Soy Sauce, Polyglutamic Acid

Description

Manufacturing Method of Cheonggukjang Brewed Soy Sauce and Production of Cheonggukjang Brewed Soy Sauce

The present invention relates to a method for producing soy sauce, and in particular, to prepare soy sauce by fermenting Chunggukjang with meju in brine, and more specifically, fermented soybean inoculated with Bacillus subtilis fermented only in a sterile fermentation room for a predetermined temperature and humidity and for a specific time. It is about how to prepare soy sauce using Cheonggukjang obtained.

Soy sauce is a traditional fermented food in Korea. It is common to boil soybeans, process them into chunks, ferment the floated meju in brine, and then separate the solids for making miso and use the filtrate as soy sauce.

Specifically, conventionally, to prepare soy sauce, the Aspergillus strain has been used as a main agent or by inoculating Aspergillus strains to prepare a coo, and on the other hand, to impart functionality to the liver. Many studies have been conducted to prepare soy sauce from culture grains inoculated with grains of pure cultured mushroom strains without inoculation of meju or Aspergillus strains.

In the former manufacturing method, the former cannot provide new functionality other than the unique characteristics of soy sauce, and in the latter case, it is difficult to obtain the characteristics of the intestines by using only grains cultured only with mushrooms, and confused in the identity of the intestines to consumers. Can be caused.

On the other hand, Cheonggukjang is one of the representative fermented foods in Korea based on soybean. It is one of the traditional types of soy sauce, soy sauce, soybean paste, and red pepper paste that have been commonly used to this day. It has played an important role as a food supply.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is boiled soybeans attached to rice straw, and its unique taste and smell by enzymes produced by Bacillus subtilis during fermentation. At the same time, it produces a large amount of viscous substance which is a mixture of levan form fructan and polyglutamate derived from sugar and protein of raw soybeans. It is a high quality soybean fermented food with higher protein and fat content.

Recently, many researchers have revealed the active ingredient and its role in Cheonggukjang. Cheonggukjang isoflavone, phytic acid, saponin and trypsin inhibitor originated from soybean. ), Tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γ-glutamyltranspeptidase, γ-GTP) and many other biologically active substances, antioxidants and thrombolytic enzymes Therefore, its importance as a functional food has been re-examined.

However, there was no clear fruit in modernizing Cheonggukjang in Korea, and the consumption of Cheonggukjang was limited due to the severe displeasure caused by fermentation process and cooking as the national income improved and the diet and living culture became western. Has been a disadvantage for mass production and industrialization.

Therefore, in the present invention, to prepare soy sauce using Cheonggukjang with meju. By obtaining soy sauce containing polyglutamic acid from soy sauce obtained by inoculating Bacillus subtilis, a new method can be added to increase the value added of soybeans, thus contributing to the increase of farmers' income and the improvement of soybean self-sufficiency. It is an object of the present invention to provide.

Cheonggukjang brewing soy sauce production method according to the present invention for achieving the above object, inoculated Bacillus subtilis to the increased soybean, it is 17 ~ 19 in a sterile fermentation chamber having a temperature of 40 ~ 45 ℃ and 60 ~ 70% humidity After fermentation for a time, preparing the cooled Cheonggukjang; Preparing meju by inoculating fermented soybean with fermented soybean and fermenting it; And fermenting the prepared Cheonggukjang and Meju in brine, separating the Cheonggukjang and Meju.

Here, the step of preparing the cheonggukjang, soaking soybeans in water and then, the step of cooking in a pressure cooker; Inoculating 0.5 to 2 parts by weight of Bacillus subtilis on 1 part by weight of the increased 80-85 ° C. soybeans; Fermenting soybean seed inoculated with the Bacillus subtilis in a sterile container which can be aerated, and fermenting for 17 to 19 hours in a sterile fermentation chamber having a temperature of 40 to 45 ° C. and a humidity of 60 to 70%; Cooling aged the fermented soybean at a temperature of 0 ° C. to −4 ° C .; And storing the cooled ripened soybean at a temperature of -10 ° C to -20 ° C.

In addition, fermenting the soybeans in a sterile fermentation chamber may be characterized in that the fermentation while maintaining the internal temperature of the soybeans below 50 ℃.

On the other hand, the present invention is produced by the above-described manufacturing method, it is also possible to chunggujang brewing soy sauce characterized in that it comprises a polyclotamic acid as a viscous material.

Specific details of other embodiments are included in the detailed description and the drawings.

The present invention described above is a method for producing soy sauce using meju, fermented soybeans with meju in brine, in particular, the soybeans are inoculated soybean inoculated with Bacillus subtilis in a sterile fermentation room for a predetermined temperature and humidity and only for a certain time It is characteristic to use what was obtained by fermentation. According to the present invention, soy sauce containing components useful to humans, such as polyclotamic acid, can be obtained by the Cheonggukjang obtained by inoculating Bacillus subtilis. Particularly, the polyglutamic acid is significantly more than conventional by fermenting Cheonggukjang in an aseptic fermentation room. There is an effect that can be obtained.

Hereinafter, one preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Cheonggukjang brewing soy sauce production method according to the present invention, in the method for producing soy sauce using meju, basically fermented soybean soup with meju in brine. To do this, first, prepare Cheonggukjang and Meju.

Specifically, the Cheonggukjang inoculated Bacillus subtilis on the increased soybean, it is fermented in a sterile fermentation chamber having a temperature of 40 ~ 45 ℃ and humidity 60 ~ 70% conditions for 17 to 19 hours, then prepared by cooling. That is, the present invention is characterized in that the soybeans inoculated with Bacillus subtilis are fermented in a sterile fermentation chamber only for a predetermined temperature and humidity and for a specific time to obtain Cheonggukjang.

The reason for maintaining sterile state during fermentation is that general bacteria in the air are contaminated and decayed together during fermentation to prevent unpleasant odor. In addition, Bacillus subtilis, which produces high amounts of viscous substances called polyclotamic acid, including thrombolytic enzymes, vitamin k2, and vitamin b groups, has high protein degrading power and is contaminated by natural bacteria phage and killed. To prevent it.

In general, the conventional method for producing the Cheonggukjang, soybeans are added to the fermentation of Bacillus subtilis and put in a colander or styropol to ferment at a temperature of about 40 ~ 50 ℃, the biggest problem of this manufacturing method, soybeans in the air It is easy to be contaminated by bacteria, so the germs ferment together, causing a bad odor. In addition, when the conditions such as temperature, humidity, and time are not appropriate fermentation conditions, the fermentation is insignificant, and the viscosity is weak.

Furthermore, because Bacillus subtilis is an aerobic bacterium, even if it is a sterile state, if the proper intake and humidity are not maintained, the fermentation state becomes incomplete and the formation of viscous substances is insignificant. In addition, when the fermentation time is fermented for a long time beyond 18 hours, which is an appropriate time zone of Bacillus subtilis, the state of viscous substance produced by decreasing and decreasing the activity of Bacillus subtilis weakens without persistence.

After a long research and development, the present inventors increase the soybeans at a sterilization temperature under high pressure, inoculate Bacillus subtilis in sterile state, and put it in a fermentation vessel that is easy to intake and drain. When the fermentation was performed at an appropriate temperature of 38 ° C. to 45 ° C. for about 18 hours, it was confirmed that fermentation was performed in the best state rich in polyglutamic acid, which is a viscous substance, and completed the present invention.

Accordingly, the step of preparing the chunggukjang, soaking in soybeans soaked in water, and then increasing in a pressure cooker; Inoculating 0.5 to 2 parts by weight of Bacillus subtilis on 1 part by weight of the increased 80-85 ° C. soybeans; Fermenting soybean seed inoculated with the Bacillus subtilis in a sterile container capable of aeration, and fermenting for 17 to 19 hours in a sterile fermentation chamber having a temperature of 40 to 45 ° C. and a humidity of 60 to 70%; Cooling aged the fermented soybean at a temperature of 0 ° C. to −4 ° C .; And storing the cooled ripened soybean at a temperature of -10 ° C to -20 ° C.

In addition, during the process of fermenting the soybeans in a sterile fermentation chamber, it was most effective for the fermentation to maintain the internal temperature of the soybean below 50 ℃.

On the other hand, meju according to the present invention can be prepared by the process of inoculating and fermenting the rhubarb bacteria in the increased soybean.

Then, the present invention fermented the prepared Chunggukjang and meju in brine for 60 to 100 days, and then separating the Cheonggukjang and Meju from there, to obtain the filtrate as chunggukjang brewing soy sauce according to the present invention.

The soybean brewed soy sauce thus obtained contains a large amount of viscous substance, polyclotamic acid, which has a useful effect.

Example 1: Cheonggukjang Preparation

First, soybeans were selected, washed with water, and then immersed in water at room temperature for about 8 hours to 10 hours (in the case of a drop season, preferably 10 hours to 12 hours in winter). Then, using the autoclave to generate a pressure of 0.9kg / ㎠ after removing the water was increased for 30-40 minutes at a temperature of 121 ℃.

Subsequently, 10 g of Bacillus subtilis was inoculated into 1000 g of soybeans (temperature 80 to 85 degrees Celsius), which were sufficiently soft, and then fermented in a sterile fermentation chamber in a sterile container capable of intake and exhaust. The sterile fermentation chamber was maintained at a temperature of 40 to 45 degrees Celsius and a humidity of 60 to 70%, and fermented for 18 hours under aseptic conditions while maintaining the internal temperature of the soybean therein to be 50 degrees Celsius or less.

After fermentation was completed, the mixture was cooled and aged for 4 hours at a temperature of minus 4 degrees Celsius to 0 degrees Celsius. The soybean thus produced was completely fermented in a state as shown in FIG. 1, and it was confirmed that a viscous substance (polyclotamic acid) was produced in abundance. It was then stored frozen at a temperature of minus 15 degrees.

Example 2: Meju Preparation

After selecting and washing soybeans, it is soaked in water at room temperature for 8-12 hours and soaked. Then, the water is removed and a sterilization temperature of 121 ° C. is used at a sterilization temperature of 121 ° C. using a high pressure cooker that generates a pressure of 0.9kg / ㎠. Increased for minutes.

After inoculation of the steamed soybeans with the increased soybean, kneading and floating in a fermentation chamber for 15-20 days to prepare meju.

Example 3: Preparation of Cheonggukjang Brewed Soy Sauce

About 2 to 3 pieces of meju prepared in Example 1 and Cheonggukjang prepared in Example 2 were added to Jangdok, and water in which sun salt was completely dissolved was poured. Then, the venom was covered with vinyl and the lid closed to ferment for 60 to 100 days.

After the fermentation was completed, Cheonggukjang and Meju (Miso) were separated using a sieve, and the filtrate was obtained as soy sauce.

Comparative Example: Conventional Soy Sauce Preparation

As a comparative example, commonly used soy sauce was prepared as commercial soy sauce. In addition, Soyville Soyville and Soyville Sesame Soy Sauce, which are traditional soy sauces, were prepared in the following manner.

Soyville Soy Sauce

    1. Raw materials (beans) were selected and immersed at 25 ° C for 10 to 12 hours.

    2. Boil beans of 1 at first and then boil them over high heat. When they boil, the heat is reduced to low so that the beans are boiled until dark red. (About 2 hours)

    3. Shredding and Forming

   Boiled soybeans are placed in a colander to remove water, and when hot, finely chopped using a mortar or grinder to form meju in a square or round cone shape.

    4. Floating rice straw

   In the ocher fermentation chamber, the organic rice straw was laid and dried meju lumps for 5-10 days, and then the rice straw was placed on a box or shelf and floated for 15-20 days in a 25-28 ℃ fermentation chamber.

    5. Clean the meju after the 4th step, and then salt water using salt that has been completely removed for 3 ~ 5 years (salin 18 ~ 20, water: salt = 13: 3). , Red pepper and sesame seeds were added in an appropriate amount and fermented for about 40-50 days.

    6. When the market was opened, the meju was taken out to prevent it from breaking, and the debris was separated by filtering it with a fine sieve or burlap cloth.

    7. Sterilize the liquid separated from the meso chunks from step 6 at 100 ° C for 20-30 minutes, and cool them.The lid of the venom stand is covered with burlap or ramie to prevent foreign substances from entering and then in a well-ventilated place with good sunlight. Fermentation and ripening were carried out.

Soyville Sesame Soy Sauce

    1. Raw materials (beans) were selected and immersed at 25 ° C for 10 to 12 hours.

    2. Boil beans of 1 at first and then boil them over high heat. When they boil, the heat is reduced to low so that the beans are boiled until dark red. (About 2 hours)

    3. Shredding and Forming

    Boiled soybeans are placed in a colander to remove water, and when hot, finely chopped using a mortar or grinder to form meju in a square or round cone shape.

    4. Floating rice straw

   In the ocher fermentation chamber, the organic rice straw was laid and dried meju lumps for 5-10 days, and then the rice straw was placed on a box or shelf and floated for 15-20 days in a 25-28 ℃ fermentation chamber.

    5. Wash the meju after the 4th step, and then make salt water using the salt which has been completely removed for 3 ~ 5 years. (Salt 18 ~ 20, Water: Clean lacquer: Salt = 10: 3: 3) Dip it, add charcoal, jujube, red pepper and sesame seeds, and ferment for 40-50 days.

    6. When the market was opened, the meju was taken out to prevent it from breaking, and the debris was separated by a fine sieve or a burlap cloth.

    7. Sterilize the liquid separated from the meso chunks from step 6 at 100 ° C for 20-30 minutes, and cool them.The lid of the venom stand is covered with burlap or ramie to prevent foreign substances from entering and then in a well-ventilated place with good sunlight. Fermentation and fermentation were performed well.

Example 4: Viable Count Measurement Experiment

Cheonggukjang soy sauce prepared according to Example 3, and commercial soy sauce prepared in accordance with the comparative example, Soyville Soy and Soyvil Shamrock Soy Sauce was subjected to the measurement of bioburden according to the following method.

1 ml of each of the four samples was aseptically taken and diluted in sterile physiological saline (0.85% NaCl) with a 10-fold dilution method (1 ml of sample + 9 ml of sterile physiological saline). Sterilized physiological saline was obtained by dissolving 0.85 g of Sodium Chloride in 100 ml of distilled water and dispensing 9 ml each in a test tube, followed by autoclave at 121 ° C. for 15 minutes.

Then, 0.1 ml aliquots of the diluted sample were added to PDA (Difco, U.S.A) medium, which is a mold medium, and then plated. Here, the PDA (Potato dextrose agar) medium is dissolved 39g PDA (Difco, USA) in 1L of distilled water and then autoclave at 121 ℃ for 15 minutes, and after sterilization 50 ~ 60 ℃ pour 20ml by Petri dish plate medium It was prepared.

Subsequently, the medium on which the sample was plated was incubated for 24 to 48 hours in an incubator at 30 ° C., and the number of colonies generated in the medium was measured and expressed as CFU / ml (the number of colonies was counted between 30 and 300). ).

As a result, as shown in Figure 2, it was shown that a lot of live bacteria useful in humans in the medium of the soybean soy sauce according to the present invention. In comparison, the germs that are not present in the commercial soy sauce were somewhat produced in traditional soy sauce (Soyville Soy and Soyville Sesame Soy Sauce), and it can be seen that the soybeans were produced in soy sauce.

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

According to the present invention described above, it is possible to obtain soy sauce containing a useful component called polyclotamic acid by the Cheonggukjang obtained by inoculating Bacillus subtilis.

1 is a photograph showing that a viscous substance (polyglutamic acid) is abundantly produced in soybean fermented in a sterile fermentation chamber according to the present invention.

Figure 2 is a photograph of the results of the test results for live soybeans, commercial soy sauce, Soyville Soy and Soyville Sesame Soy sauce in accordance with the present invention.

Claims (4)

delete delete Inoculating the cooked soybean with Bacillus subtilis, fermenting it in a sterile fermentation chamber having a temperature of 40-45 ° C. and a humidity of 60-70% for 17-19 hours, and then preparing the cooled Cheonggukjang; Preparing meju by inoculating fermented soybean with fermented soybean and fermenting it; And And fermenting the prepared Cheonggukjang and Meju in brine, separating the Cheonggukjang and Meju; Preparing the Cheonggukjang, Soaking the soybeans in water and soaking in a pressure cooker; Inoculating 0.5 to 2 parts by weight of Bacillus subtilis on 100 parts by weight of the increased 80-85 ° C. soybeans; Fermenting soybeans inoculated with the Bacillus subtilis in a sterile container capable of aeration, and fermenting in a sterile fermentation chamber having a temperature of 40 to 45 and a humidity of 60 to 70% for 17 to 19 hours; Cooling aged the fermented soybean at a temperature of 0 ° C. to −4 ° C .; And It comprises a step of storing the cooled mature soybean at a temperature of -10 ℃ ~ -20 ℃; Fermenting the soybeans in a sterile fermentation chamber, Cheonggukjang brewing soy sauce characterized in that the fermentation while maintaining the internal temperature of the soybean below 50 ℃. Chonggukjang brewing soy sauce prepared by the manufacturing method according to claim 3, comprising a polyclotamic acid as a viscous substance.

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