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WO2014069923A1 - Nouvelle souche d'aspergillus oryzae cj ky isolée à partir de sojas fermentés traditionnels, procédé de préparation de pâte de soja l'utilisant, et pâte de soja préparé par ce procédé - Google Patents

Nouvelle souche d'aspergillus oryzae cj ky isolée à partir de sojas fermentés traditionnels, procédé de préparation de pâte de soja l'utilisant, et pâte de soja préparé par ce procédé Download PDF

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Publication number
WO2014069923A1
WO2014069923A1 PCT/KR2013/009806 KR2013009806W WO2014069923A1 WO 2014069923 A1 WO2014069923 A1 WO 2014069923A1 KR 2013009806 W KR2013009806 W KR 2013009806W WO 2014069923 A1 WO2014069923 A1 WO 2014069923A1
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WO
WIPO (PCT)
Prior art keywords
weight
wheat flour
mixture
aspergillus oryzae
soybean paste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2013/009806
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English (en)
Korean (ko)
Inventor
강남
장은석
장현준
신혜원
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2014069923A1 publication Critical patent/WO2014069923A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the present invention provides a miso prepared by the above method of producing miso.
  • FIG. 1 is a diagram showing the classification of a novel Aspergillus oryzae CJ KY.
  • the Aspergillus oryza (Aspergillus oryzae) CJ KY was isolated and identified from traditional meju collected by a traditional food manufacturer.
  • 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) .
  • 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.
  • 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 °C, more preferably 32 Fermented and dried for 3 days at 35 °C to make wheat flour coji.
  • 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.
  • the salt or brine is preferably added so that the salinity is 9 to 13% by weight relative to the primary mixture.
  • the primary mixture is preferably fermented at 25 to 35 ° C. for 10 to 30 days.
  • 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.
  • 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.
  • 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.
  • Volatile fragrance components of the conventional Aspergillus duck reapply primary mixture are shown in 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.
  • Example 3 and Comparative Example 3 2 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

La présente invention concerne Aspergillus oryzae CJ KY, qui est une nouvelle souche, un procédé de fabrication de pâte de soja l'utilisant, et une pâte de soja préparée par ce procédé. Plus particulièrement, une pâte de soja ayant une qualité uniforme et une flaveur améliorée peut être préparée par isolement, à partir de sojas fermentés traditionnels, de la nouvelle souche Aspergillus oryzae CJ KY, qui est une moisissure koji ayant d'excellentes activités enzymatiques pour décomposer des glucides et des protéines à l'aide de farine complète ou de blé-riz comme substrat, puis la sélection de la souche lors de la préparation de la pâte de soja.
PCT/KR2013/009806 2012-10-31 2013-10-31 Nouvelle souche d'aspergillus oryzae cj ky isolée à partir de sojas fermentés traditionnels, procédé de préparation de pâte de soja l'utilisant, et pâte de soja préparé par ce procédé Ceased WO2014069923A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2012-0122712 2012-10-31
KR1020120122712A KR101455473B1 (ko) 2012-10-31 2012-10-31 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj ky 균주와 이를 이용한 된장 제조방법 및 그 제조방법에 의해 제조된 된장

Publications (1)

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WO2014069923A1 true WO2014069923A1 (fr) 2014-05-08

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110200262A (zh) * 2019-07-15 2019-09-06 成都太和坊酿造有限公司 一种制备甜面酱的方法
CN110200261A (zh) * 2019-07-15 2019-09-06 成都太和坊酿造有限公司 一种甜面酱
CN112401216A (zh) * 2020-11-12 2021-02-26 贵州省生物研究所 一种竹荪酱的制备方法
EP3725165A4 (fr) * 2017-12-12 2021-08-25 CJ Cheiljedang Corporation Composition de soja fermenté et procédé de production de composition de soja fermenté
CN114606138A (zh) * 2022-03-21 2022-06-10 黄河三角洲京博化工研究院有限公司 菌株和酶在制备保健酱油中的应用及制备方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101660380B1 (ko) * 2014-11-11 2016-09-29 대한민국 신규 아스페르길루스 오리제 ｍ３８５ 균주 및 이의 용도
KR20180061797A (ko) * 2016-11-30 2018-06-08 동해식품 주식회사 막장의 제조 방법
KR102465603B1 (ko) 2020-10-26 2022-11-10 중앙대학교 산학협력단 위커하모마이세스(Wickerhamomyces) 속 균주 KG16 및 이의 용도
KR102679538B1 (ko) 2021-10-21 2024-07-01 숭실대학교 산학협력단 전통적인 발효 스타터에서 분리한 아스퍼질러스 투빈겐시스 kcn5 균주 및 이의 용도

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KR20010003233A (ko) * 1999-06-22 2001-01-15 이정일 황국균과 납두균을 이용한 사료 첨가용 미생물 생균제 및 그 제조방법
KR20020069788A (ko) * 2001-02-28 2002-09-05 삼조쎌텍 주식회사 콩배아를 이용한 코오지 및 장류의 제조방법, 및 이들방법에 의해 제조된 콩배아 코오지 및 이소플라본이 다량함유된 장류
KR20040080634A (ko) * 2003-03-12 2004-09-20 (주)만포장식품 플러스된장과 그의 제조방법

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KR20010003233A (ko) * 1999-06-22 2001-01-15 이정일 황국균과 납두균을 이용한 사료 첨가용 미생물 생균제 및 그 제조방법
KR20020069788A (ko) * 2001-02-28 2002-09-05 삼조쎌텍 주식회사 콩배아를 이용한 코오지 및 장류의 제조방법, 및 이들방법에 의해 제조된 콩배아 코오지 및 이소플라본이 다량함유된 장류
KR20040080634A (ko) * 2003-03-12 2004-09-20 (주)만포장식품 플러스된장과 그의 제조방법

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3725165A4 (fr) * 2017-12-12 2021-08-25 CJ Cheiljedang Corporation Composition de soja fermenté et procédé de production de composition de soja fermenté
US11617384B2 (en) 2017-12-12 2023-04-04 Cj Cheiljedang Corporation Fermented soybean composition and method for producing fermented soybean composition
CN110200262A (zh) * 2019-07-15 2019-09-06 成都太和坊酿造有限公司 一种制备甜面酱的方法
CN110200261A (zh) * 2019-07-15 2019-09-06 成都太和坊酿造有限公司 一种甜面酱
CN112401216A (zh) * 2020-11-12 2021-02-26 贵州省生物研究所 一种竹荪酱的制备方法
CN114606138A (zh) * 2022-03-21 2022-06-10 黄河三角洲京博化工研究院有限公司 菌株和酶在制备保健酱油中的应用及制备方法
CN114606138B (zh) * 2022-03-21 2024-01-26 黄河三角洲京博化工研究院有限公司 菌株和酶在制备保健酱油中的应用及制备方法

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KR101455473B1 (ko) 2014-10-27
KR20140055615A (ko) 2014-05-09

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