KR20160047117A - Process for preparing functional vinegar using soybean mejoo - Google Patents

Abstract

The present invention relates to a method for producing soybean meju by inoculation of soybean protein with soybean protein to produce an organic acid by inoculation with soybean black fungus and fermenting it with Bacillus subtilis strain No. 16 (accession number: KCTC-10786BP) To a method for fermenting alcohol and continuously producing functional vinegar through fermentation of fermented broccoli.

Description

Technical Field [0001] The present invention relates to a process for preparing functional vinegar using soybean meju,

The present invention relates to a method for producing functional vinegar by continuously progressing alcohol fermentation and acetic acid fermentation using Meju fermented with soybean as a raw material. More specifically, soybean megaku was inoculated with soybean protein to produce an organic acid by inoculation with soybean curd protein, followed by fermentation with Bacillus subtilis strain No. 16 (accession number: KCTC-10786BP) And fermenting the alcohol and continuously producing the functional vinegar through the fermentation of the fermentation broth.

Soy has high protein content and excellent quality in vegetable foods. The main protein is glycinin, which has a high content of lysine and tryptophan. When soybeans are extracted into water, most of the glycinein and regu- myelin, which account for about 90% of the soy protein, are extracted.

On the other hand, the soybean contains daidzin and genistin, which are glycoside components of isoflavone, a representative female hormone precursor, and they are fermented to convert them into daidzein or genistein, respectively The physiological activity is increased.

Korean Patent Laid-Open Publication No. 10-2000-72666 discloses a method for producing soybean vinegar, which comprises a first step of washing a soybean 3: 1 amount of a nourishing amount to be used, growing and pulverizing the soybean to extract the soybean curd with water, 3: 1 to prepare a rice cake. Then, 3 times as much of the rice or soybean koji as the rice or bean is sublimated, and the mixture is mixed with the soybean sauce prepared in the first step and fermented. And a third step of filtering and aging the fermented soybean vinegar.

However, the actual preparation of soybean vinegar at this stage is very difficult due to its high content of byproducts, making it difficult to commercialize it as an edible vinegar. Also, since the various functional ingredients contained in soybeans are not sufficiently contained in vinegar, their health functional properties are insufficient.

Korean Patent Laid-Open Publication No. 10-2012-64791 discloses a method for producing a vinegar containing an active ingredient of soybean and a vinegar prepared thereby, comprising the steps of: i) preparing a rice cake by adding and cooling a starch raw material; Ii) seeding the mushroom and fermenting the mushroom to produce a soup; Iii) adding yeast and water to the obtained yeast and fermenting the yeast and water to prepare a graft; Iv) preparing rice wine by adding fermented soybeans obtained by fermenting pulverized soybeans, the rice cakes and water, and culturing the beans; And v) acetic acid-fermenting the obtained rice wine to prepare vinegar.

However, in the case of the method disclosed in the above patent document, since the fermented soybean is used as a raw material, functional ingredients of various soybean can be contained in the vinegar. However, there is an advantage in that the process of producing makgeolli using fermented soybeans, Since acetic acid fermentation is carried out by a separate sequential process for producing vinegar, acetic acid fermentation can not be easily carried out without proper removal of the graft, including the alcohol concentration of the obtained rice wine and the yeast used for alcohol fermentation, It was difficult.

Therefore, the inventors of the present invention have developed a method for producing functional vinegar by continuously performing alcohol fermentation and acetic acid fermentation using soybean as a raw material, and using the specific yeast strain Kunjuk 16 (KCTC-10786BP) It is possible to continuously produce alcoholic fermentation and acetic acid fermentation to produce functional vinegar, thus completing the present invention.

The object of the present invention is to develop a method for producing functional vinegar by continuously performing alcohol fermentation and acetic acid fermentation using soybean as a raw material. When the protein of soybean was further decomposed using a specific yeast strain 16 (accession number: KCTC-10786BP), alcoholic fermentation and acetic acid fermentation were continuously carried out to produce functional vinegar.

The object of the present invention is to provide a process for producing soybean protein, comprising the steps of i) pulverizing 100 parts by weight of soybeans and then adding 0.05-2.0 parts by weight of Aspergillus niger CHO2014 by inoculation and fermentation to produce an organic acid, 1 to 10 parts by weight of Bacillus subtilis Bleus 16 (accession number: KCTC-10786BP) is inoculated to the primary degradation product to inoculate and ferment the soybean protein to prepare a soybean meju; Ii) 50 to 500 parts by weight of boiled rice, 1 to 5 parts by weight of a yeast culture with a solid content of 20% by weight and 100 to 500 parts by weight of water are added to 100 parts by weight of the obtained soybean meju, A step of continuously fermenting acetic acid by inoculating an acetobactor CHO1014 culture medium with alcohol concentration adjusted to 6 to 9 wt% after alcohol fermentation; And iii) filtering and purifying the obtained fermentation product to produce a functional vinegar. The present invention also provides a method for producing functional vinegar using soybean meju.

At this time, when the 16th inoculation fermentation of Bacillus subtilis strains in step i) is carried out, water is added to the black rice and black rice which are added to the water to further decompose the soybean protein.

Also, the yeast culture solution of the step (ii) is prepared by immersing rice in water, growing it, adding yeast and yeast, and culturing the yeast.

On the other hand, the Aspergillus niger CHO2014 strain is a strain excellent in the ability to produce organic acid and amylase activity, and the strain Bacillus subtilis Herbicus 16 (accession number: KCTC-10786BP) is a strain having excellent protease activity and the strain of acetobacterium CHO1014 is a protease And exhibits excellent activity and acetic acid-producing ability.

The effect of the present invention is to provide a method for producing functional vinegar by continuously performing alcohol fermentation and acetic acid fermentation using soybean as a raw material. When the soybean protein is further decomposed using a specific yeast strain 16 (accession number: KCTC-10786BP), alcohol fermentation and acetic acid fermentation are continuously performed to provide functional vinegar.

The present invention relates to a process for producing soybean milk, comprising the steps of: i) pulverizing 100 parts by weight of soybeans, and then adding 0.05-2.0 parts by weight of Aspergillus niger CHO2014 to inoculate and ferment to produce an organic acid, 1.0 to 10 parts by weight of Bacillus subtilis herbaceousum 16 (accession number: KCTC-10786BP) is inoculated and fermented to the degradation product to secondarily digest the soybean protein; Ii) 50 to 500 parts by weight of boiled rice, 1 to 5 parts by weight of a yeast culture with a solid content of 20% by weight and 100 to 500 parts by weight of water are added to 100 parts by weight of the obtained soybean meju, A step of continuously fermenting acetic acid by inoculating an acetobactor CHO1014 culture medium with alcohol concentration adjusted to 6 to 9 wt% after alcohol fermentation; And iii) filtering and purifying the obtained fermentation product to produce functional vinegar. The present invention also relates to a method for producing functional vinegar using soybean meju.

Hereinafter, the present invention will be described in more detail.

In order to produce the functional vinegar of the present invention, soybean meju containing amylase and protease enzyme is prepared by first fermenting soybean protein in two stages.

Select the soybeans, wash them thoroughly, dry them, and crush them finely using a grinder. The pulverized soy flour is added with water to make the total moisture content about 30% by weight and mixed as much as possible. Then, steam is added to the flour and the protein is denatured by heating at 115 ° C for 30 minutes.

In addition, citric acid and organic acid production ability and amylase activity is excellent in Aspergillus niger CHO2014) in an amount of 0.05 to 2.0 parts by weight based on 100 parts by weight of soybeans, and fermented at 30 DEG C for 3 to 4 days to prepare a soybean fermented product. The Aspergillus species, niger CHO2014) was selected by subculturing a strain having excellent ability to produce organic acid such as citric acid in a wild type Aspergillus oryzae strain. Also, the organic acid generated at this time acts as a functional substance in the acetic acid fermentation process.

Bacillus subtilis herbaceousum 16 (accession number: KCTC-10786BP), which is a strain deposited separately by the present inventor for secondary fermentation and decomposition of the obtained soybean fermentation product, is used. The strain is similar in morphological characteristics and biochemical assimilability to general nasopharyngeal strains, but has a characteristic of producing a large amount of a viscous substance such as polygamma glutamic acid upon inoculation of fermented soybeans. The Bacillus subtilis bacterium 16 (deposit number: KCTC-10786BP) strain was deposited by the present inventor with the deposit number KCTC-10786BP on March 22, 2005 in the genetic bank of the Institute of Biotechnology.

Secondary fermentation decomposition is a feature of the present invention in which the primary soybean fermented product obtained by inoculating Aspergillus or its CHO2014 is further fermented and decomposed. Generally, alcohol fermentation and acetic acid fermentation can be continuously performed only when soybean meju is used in which the soybean is secondarily fermented and decomposed. Therefore, in the case where the fermentation product obtained by Bacillus subtilis herbaceus 16 (accession number: KCTC-10786BP) is not subjected to the second fermentation, the alcohol component is firstly separated from the fermentation product obtained from the fermentation of the alcohol, We have to proceed.

The reason for this is that the protease component produced through the two-step fermentation decomposition functions to use the alcohol fermentation product obtained by decomposing soybean protein as a raw material for acetic acid fermentation without any separate purification process.

In addition, Bacillus subtilis Chungkuk 16 is further fermented for 2 ~ 3 days at 35 ℃ after addition of black rice and black rice soaked in water.

The soybean meju obtained by the above two-step fermentation decomposition is used as a raw material for alcohol fermentation.

The black rice is cooked for 3 to 5 hours and steamed for 30 minutes at 110 ° C. In addition, water called black rice is prepared in an amount corresponding to 3 parts by weight of soybean meal, sterilized by heat treatment at 110 ° C for 10 minutes, and cooled to about 40 ° C. Soybean meju, black rice, and yeast culture broth, which is a two step fermentation decomposition of soybean protein, is added with cooled black rice, and alcohol fermentation is carried out at 25 ° C for 2 weeks.

In addition, the yeast culture solution can be prepared by immersing rice in water, growing it, adding yeast and yeast, and culturing. In this case, the content is 50 to 500 parts by weight of black rice, 1 to 5 parts by weight of yeast culture, and 100 to 500 parts by weight of water, based on 100 parts by weight of soybean meal. The solid content in the yeast culture broth is 20% by weight.

After alcohol fermentation is completed, acetic acid fermentation is continued to produce functional vinegar.

When the alcohol fermentation is completed, the alcohol content in the fermentation liquid is quantitatively determined to dilute the alcohol concentration to 6 to 9 wt%, and then the acetic acid fermentation proceeds. The strains used were Acetobacter sp., Which has excellent protease activity and acetic acid production ability. CHO1014 was isolated and used.

The isolated Acetobacter sp. The CHO1014 strain is selected by subculturing a strain having excellent protease activity and acetic acid production ability in a wild type acetobacterium strain. After the alcohol fermentation is completed, the culture liquid in which the isolated acetobacterium CHO1014 strain is cultured is adjusted to an alcohol concentration of 6 to 9 wt% and then the fermentation is carried out by adding acetic acid.

After the acetic acid fermentation is completed, the fermentation product is filtered and purified. The step of purifying the vinegar component in the resulting acetic acid fermentation product is a step of purifying the obtained acetic acid fermentation product (broth) and obtaining it with vinegar. Through this purification process, various residues and residual components in the fermentation product are removed, but functional components such as mineral component and anthocyanin component are obtained in a form dissolved in vinegar.

The functional vinegar obtained finally has excellent antioxidant properties, especially isoflavones, tocopherols, phenolic acids and various minerals contained in soybean meju.

Hereinafter, the present invention will be described in more detail by way of examples.

(Production Example 1) Production process of soybean meju

1 kg of soybeans is selected, cleaned and cleaned, and finely pulverized using a pulverizer. 250 g of water is added to the pulverized soy flour to make the total moisture content about 30% by weight, and the mixture is mixed as much as possible. Then, steam is added to the flour and the protein is denatured by heating at 115 ° C for 30 minutes.

1 kg of soybean which has increased the production of organic acid including citric acid and excellent amylase activity ( Aspergillus niger CHO2014) was inoculated in an amount of 3.0 g, and primary fermentation was performed at 30 ° C for 3 to 4 days. Soybean primary fermentation broth is prepared. Soybean meju was prepared by inoculating 15 g of strain Bacillus subtilis Herba 16 (accession number: KCTC-10786BP) into the obtained soybean fermentation broth by secondary fermentation and decomposition.

The final soybean meju contains a large amount of viscous substances such as organic acids such as citric acid and polygamma glutamic acid.

(Production Example 2) Continuous alcohol fermentation and acetic acid fermentation process

The soybean meju obtained in Production Example 1 is used as a raw material for alcohol fermentation. 1.7 kg of black rice is cooked for 3 to 5 hours and steamed at 110 ° C for 30 minutes. In addition, 3 L of black rice called water is sterilized by heat treatment at 110 캜 for 10 minutes, and then cooled to about 40 캜. 2 kg of black rice and 20 g of a yeast culture solution (solid content 20% by weight) were added to 1 L of soybean meju obtained in Production Example 1, and alcohol fermentation was performed at 25 캜 for 2 weeks. After the alcohol fermentation is completed, the alcohol content in the fermentation broth is determined to dilute the alcohol to a concentration of 8 wt%, followed by cultivation of the acetic acid bacterium. At this time, the strains used in the culture medium of acetic acid bacteria were Acetobacter sp., Which has excellent protease activity and acetic acid production ability. CHO1014 was isolated and used

(Production Example 3) Production process of functional vinegar

After the acetic acid fermentation is completed, the impurities in the fermentation product are adsorbed on activated carbon and then filtered with a filter press to produce vinegar. Through the purification process, various residues and residual components in the fermentation product are removed, but a functional ingredient such as a mineral component and anthocyanin component is obtained in a form dissolved in vinegar. The functional vinegar finally obtained includes isoflavones, tocopherols, phenolic acids and various minerals contained in soybean meju.

(Example 1) Sensory test of functional vinegar

The functional vinegar prepared in Production Example 3 is subjected to a sensory test. As a control group, commercially available vinegar A was used. The evaluation criteria were 0 (poor), 1 (insufficient), 2 (insufficient), 3 (normal), 4 (good), 5 (optimum) Respectively. The sensory test results showed that the functional vinegar prepared in Production Example 3 of the present invention had a color of 4.2, a flavor of 0.2, a flavor of 4.3, a taste of 0.3, and a flavor of 4.1. , And the color of vinegar A was 3.9 ㅁ 0.3, flavor 4.2 ㅁ 0.4, and taste 3.7 ㅁ 0.3. Therefore, the sensory preference of the functional vinegar of the present invention was high.

(Example 2) Storage stability test

The storage stability test for the functional vinegar prepared in Production Example 3 is carried out. As a control group, commercially available vinegar A was used. After the samples were extracted at intervals of 30 days, they were plated in a culture medium for the detection of E. coli and cultured for 24 hours. No E. coli was detected in all the samples of the functional vinegar of the present invention and commercially available vinegar A after 12 months. Therefore, it was confirmed that the storage stability of the functional vinegar of the present invention was at least 12 months.

Claims (4)

I) 100 parts by weight of soybean is pulverized and then added to 0.05-2.0 parts by weight of Aspergillus niger CHO2014 by inoculation and fermentation to produce an organic acid while firstly degrading the soybean protein, And 1.0 to 10 parts by weight of Bacillus subtilis Bleus 16 (accession number: KCTC-10786BP) are inoculated and fermented to secondarily digest the soybean protein;
Ii) 50 to 500 parts by weight of boiled rice, 1 to 5 parts by weight of a yeast culture with a solid content of 20% by weight and 100 to 500 parts by weight of water are added to 100 parts by weight of the obtained soybean meju, After alcohol fermentation, the alcohol concentration is adjusted to 6 to 9 wt%
A step of continuously inoculating acetic acid by inoculating a culture medium of Acetobacter CHO1014 strain; And
Iii) filtering and purifying the obtained fermentation product to prepare a functional vinegar;
≪ / RTI > by weight of soybean meal.
The method according to claim 1, wherein the soybean protein is secondarily degraded by further adding black rice and black rice soaked in water to water during the inoculation of 16 inoculum of Bacillus subtilis strains in step i) Gt;
The method for producing functional vinegar according to claim 1, wherein the yeast culture solution of step (ii) is prepared by immersing rice in water, growing the mixture, and adding yeast and yeast.
The bacterium according to claim 1, wherein the Aspergillus niger CHO2014 strain is a strain having excellent organic acid production ability and amylase activity, and the Bacillus subtilis bacterium 16 (accession number: KCTC-10786BP) is a strain having excellent protease activity, Bacterium strain CHO1014 is a strain having excellent protease activity and acetic acid production ability.