KR101890911B1 - Method for producing soy pulp fermented products having enhanced isoflavone and dietary fiber - Google Patents
Method for producing soy pulp fermented products having enhanced isoflavone and dietary fiber Download PDFInfo
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- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 23
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 title claims description 17
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A23L11/09—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
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- Engineering & Computer Science (AREA)
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 이소플라본 및 식이섬유가 강화된 콩비지 발효물 제조방법에 관한 것으로, 구체적으로 수분함량 70 내지 80%(w/w)인 콩비지를 35 내지 40℃에서 2 내지 4일간 숙성시키는 단계; 상기 숙성된 콩비지를 95 내지 110℃로 10 내지 20분간 가열하여 멸균하는 단계; 상기 멸균된 콩비지에 아스퍼질러스 오리제(Aspergillus oryzae)를 접종하는 단계; 및 상기 접종된 콩비지를 35 내지 40℃에서 7일 이상 발효하는 단계;를 포함하는 콩비지 발효물 제조방법에 관한 것이다.The present invention relates to a method for producing a soybean fermented product enhanced with isoflavone and dietary fiber, and more particularly, to a method for producing a soybean fermentation product by aging a soybean oil having a moisture content of 70 to 80% (w / w) at 35 to 40 DEG C for 2 to 4 days; Sterilizing the aged soybeans by heating at 95 to 110 캜 for 10 to 20 minutes; Inoculating the sterilized rice bran with Aspergillus oryzae ; And fermenting the inoculated soybean bug at 35 to 40 DEG C for 7 days or more.
비지(soy pulp)는 두유나 두부 제조 시 발생되는 부산물로 지금까지는 대부분이 폐기되고 일부만이 동물 사료 등으로 이용되어 오고 있는 실정에 있다. 비지는 콩 1kg으로 두유나 두부를 제조할 때 1.1kg 정도(제조과정 중 다량의 수분이 포함됨)가 생산된다. 콩 100g 중에는 39.7g 정도의 단백질이 함유되어 있는데, 이에 비해 전두유에는 4.3g 정도의 단백질이 함유되는 반면 비지에는 5.8g 정도의 단백질이 함유되어 있어 오히려 비지의 단백질 함량이 높다. 또한 조섬유의 경우에도 콩에는 6.6g 정도가 함유되어 있지만 전두유에는 0.2g 정도가 함유되며 비지에는 이보다 높은 3.6g 정도가 함유된다.Soy pulp is a byproduct of soybean milk and tofu production. So far, most of them have been discarded and only a part of them have been used as animal feeds. Beans are 1 kg of beans and produce about 1.1 kg of soy milk or tofu (including a large amount of water during the manufacturing process). In 100g of soybean, about 39.7g of protein is contained. In contrast, 4.3g of protein is contained in whole soybean milk, whereas 5.8g of protein is contained in beage, and the protein content of bean is rather high. In case of crude fiber, soybean contains about 6.6g, but whole soybean milk contains about 0.2g, and beage contains about 3.6g.
콩의 총열량은 423kcal이지만 전두유는 48kcal에 불과하고 비지는 82kcal 정도로 상대적으로 높다. 비지 단백질의 영양가는 단백질 효율비로 측정했을 경우 콩이 2.5, 두부 2.2, 두유 2.1, 두부 유청이 1.93, 비지가 2.71로 비지가 우유 카제인과 유사한 수치(2.86)로 매우 높다. 또한 비지에는 콩 껍질에 많이 함유되어 있는 함유황 아미노산인 시스테인 함량이 많은 것으로 알려져 있다. 그밖에 부산물로 여겨지던 비지에는 현대인의 식생활에 결핍되기 쉬운 식이섬유가 풍부하며 특히 여성호르몬인 에스트로겐과 유사한 작용을 하는 이소플라본이라는 폴리페놀 함량도 높은 것으로 사료되어 이에 대한 성분들을 활용하여 새로운 제품을 개발할 경우 그 활용도는 무한할 것으로 판단되었다. 특히 이소플라본은 에스트로겐과 유사한 구조를 가진 파이토에스트로겐(phytoestrogen)으로 폐경기 증후군의 예방 및 치료제로 관심을 받고 있다.The total calories of soybeans is 423kcal, but the total soy milk is only 48kcal and the beage is relatively high at 82kcal. The nutritional value of Bijji protein was found to be as high as 2.5, 2.2, 2.2, 2.1, 2.0, and 2.71, respectively, which is similar to milk casein (2.86). It is also known that beage contains a large amount of cysteine, a sulfur-containing amino acid contained in soybean husks. In addition, the beage which is regarded as a by-product has abundant dietary fiber which is apt to be deficient in the dietary life of modern people. Especially, the polyphenol content, which is called isoflavone, is similar to that of estrogen, which is a female hormone, The utilization was considered to be infinite. Especially, isoflavone is a phytoestrogen having a structure similar to that of estrogen, and has been attracting attention as a preventive and therapeutic agent for postmenopausal syndrome.
이에 본 발명자는 상기와 같이 풍부한 영양성분을 함유하고 있지만 활용도가 미미한 수준에 그치고 있는 비지를 새로운 식품개발에 적극적으로 이용하고자 하였고, 특히 비지에 함유된 유용성분을 강화하고 우수한 풍미를 나타내는 식품으로 개발하고자 하였다.Accordingly, the present inventor intends to actively utilize the bean jam, which is rich in nutrients but has a low utilization level, in the development of new foods. In particular, the inventor has developed a food having excellent flavor .
따라서 본 발명의 주된 목적은 콩의 가공부산물인 비지를 활용하여 유용성분이 강화되고 풍미가 우수한 식품으로 제조할 수 있는 방법을 제공하는데 있다.Accordingly, it is a main object of the present invention to provide a method for producing a food having enhanced flavor and excellent flavor by using bean as a by-product of soybean processing.
본 발명의 다른 목적은 상기와 같은 방법으로 제조된 우수한 품질의 비지 가공 식품을 제공하는데 있다.Another object of the present invention is to provide a non-processed food of excellent quality prepared by the above-described method.
본 발명의 한 양태에 따르면, 본 발명은 수분함량 70 내지 80%(w/w)인 콩비지를 35 내지 40℃에서 2 내지 4일간 숙성시키는 단계; 상기 숙성된 콩비지를 95 내지 110℃로 10 내지 20분간 가열하여 멸균하는 단계; 상기 멸균된 콩비지에 아스퍼질러스 오리제(Aspergillus oryzae)를 접종하는 단계; 및 상기 접종된 콩비지를 35 내지 40℃에서 7일 이상 발효하는 단계;를 포함하는 콩비지 발효물 제조방법을 제공한다.According to one aspect of the present invention, the present invention provides a method for producing a soybean oil, comprising aging a soybean oil having a moisture content of 70 to 80% (w / w) at 35 to 40 캜 for 2 to 4 days; Sterilizing the aged soybeans by heating at 95 to 110 캜 for 10 to 20 minutes; Inoculating the sterilized rice bran with Aspergillus oryzae ; And fermenting the inoculated soybean bug at 35 to 40 캜 for 7 days or more.
본 발명의 콩비지 발효물 제조방법에 있어서, 상기 접종은 상기 아스퍼질러스 오리제(Aspergillus oryzae)로 3년 이상 발효하여 제조된 씨 된장을 상기 숙성된 콩비지 100중량부에 대해 5 내지 10중량부를 첨가하는 방법으로 수행하는 것이 바람직하다.In the method for producing the fermented soybean flour according to the present invention, the fermented soybean paste prepared by fermenting the fermented soybean flour with Aspergillus oryzae for 3 years or more is added in an amount of 5 to 10 parts by weight per 100 parts by weight of the fermented soybean flour . ≪ / RTI >
본 발명의 콩비지 발효물 제조방법에 있어서, 상기 멸균된 콩비지 100중량부에 삶은 전두(全豆) 또는 전두분말을 5 내지 10중량부로 첨가하고 아스퍼질러스 오리제(Aspergillus oryzae)를 접종하는 것이 바람직하다.In the method for producing a fermented soybean scavenger of the present invention, it is preferable to add 5 to 10 parts by weight of boiled whole bean or frontal powder to 100 parts by weight of the sterilized soybean bovine , and inoculate aspergillus oryzae Do.
본 발명의 다른 양태에 따르면, 본 발명은 상기 제조방법으로 제조된 콩비지 발효물을 제공한다.According to another aspect of the present invention, the present invention provides a fermented soybean produced by the above method.
본 발명의 콩비지 발효물은 식이섬유 함량이 4%(w/w) 이상이고, 이소플라본(isoflavone) 함량이 0.00005%(w/w) 이상인 것이 바람직하다.The fermented soybean product of the present invention preferably has a dietary fiber content of not less than 4% (w / w) and an isoflavone content of not less than 0.00005% (w / w).
본 발명에 따르면 콩비지를 숙성 및 발효함으로써 된장과 같이 조미식품으로 활용할 수 있고 풍미가 우수하며 이소플라본 및 식이섬유 함량이 증가된 콩비지 발효물을 제조할 수 있다. 특히 본 발명의 콩비지 발효물은 일반 콩비지에 비해 이소플라본 함량이 높아 혈중 콜레스테롤 수치를 낮추고 여성호르몬인 에스트로겐 활성, 항산화, 항발암, 항동맥경화, 항골다공증 등의 효과를 나타내는 등 현대인의 성인병 예방에 큰 도움이 되며, 또한 식이섬유 함량이 높아 변비나 다이어트에도 도움이 될 것으로 기대된다.According to the present invention, it is possible to produce a fermented product of soybean sprouts which can be used as seasoning foods such as soybean paste, fermented soybean sprouts and soybean sprouts with excellent flavor and increased isoflavone and dietary fiber content. In particular, the soybean fermented product of the present invention has a higher content of isoflavone than the conventional soybean bark, thereby lowering the blood cholesterol level and exhibiting effects such as estrogen activity, antioxidation, anticarcinogenesis, antiarteriosclerosis and anti-osteoporosis, which are female hormones. It is a great help, and it is expected to be helpful for constipation and diet because of high dietary fiber content.
도 1은 본 발명의 일 실시예에 따른 콩비지 발효물 제조과정을 나타낸 블록도이다.
도 2는 본 발명의 일 실시예에서 사용한 콩비지의 사진이다.
도 3은 본 발명의 일 실시예에 따라 제조된 콩비지 발효물의 사진이다.1 is a block diagram illustrating a process for producing a fermented soybean product according to an embodiment of the present invention.
Fig. 2 is a photograph of a sole used in an embodiment of the present invention.
3 is a photograph of a fermented soybean produced according to an embodiment of the present invention.
본 발명의 콩비지 발효물 제조방법은 수분함량 70 내지 80%(w/w)인 콩비지를 35 내지 40℃에서 2 내지 4일간 숙성시키는 단계; 상기 숙성된 콩비지를 95 내지 110℃로 10 내지 20분간 가열하여 멸균하는 단계; 상기 멸균된 콩비지에 아스퍼질러스 오리제(Aspergillus oryzae)를 접종하는 단계; 및 상기 접종된 콩비지를 35 내지 40℃에서 7일 이상 발효하는 단계;를 포함하는 것을 특징으로 한다.The method for producing a fermented soybean fermented product according to the present invention comprises aging a soybean bran having a moisture content of 70 to 80% (w / w) at 35 to 40 DEG C for 2 to 4 days; Sterilizing the aged soybeans by heating at 95 to 110 캜 for 10 to 20 minutes; Inoculating the sterilized rice bran with Aspergillus oryzae ; And fermenting the inoculated soybean bug at 35 to 40 DEG C for 7 days or more.
본 발명에 따르면 상기와 같은 단계를 거침으로써 콩비지에 함유되어 있는 식이섬유와 이소플라본(다이드제인, 제니스테인, 글리시테인)의 함량이 강화된다.According to the present invention, the content of dietary fiber and isoflavones (daidzein, genistein, glycitein) contained in the soybean bran is enhanced by the above-mentioned steps.
탄수화물과 육류의 비중이 높은 현대인의 식생활에서 식이섬유는 부족하기 쉬운 필요성분으로 발암 억제, 콜레스테롤 흡수 억제, 혈압 상승 억제 등의 효과가 알려져 있고, 배변활동을 원활하게 하여 변비에 효과가 있으며, 다이어트에도 도움이 되는 것으로 알려져 있다. 또한 다이드제인, 제니스테인, 글리시테인과 같은 이소플라본은 혈중 콜레스테롤 수치를 낮추고, 에스트로겐 활성, 항산화제, 항발암작용, 항동맥경화, 항골다공증 등의 효과가 있어 성인병이나 호르몬 관련 질환에 도움이 되는 것으로 알려져 있다. 본 발명에 따르면 이러한 식이섬유와 이소플라본 함량이 강화된 발효물을 제조할 수 있고 이를 식품에 이용할 수 있으므로, 현대인의 질환을 예방하는데 큰 도움이 될 것이라 기대된다.Dietary fiber is an essential component of dietary fiber in modern people who have a high proportion of carbohydrates and meat. It is known to have effects such as inhibition of carcinogenesis, inhibition of cholesterol absorption, inhibition of blood pressure increase, Is also known to help. Isoflavones such as daidzein, genistein and glycitein lower the blood cholesterol level and have effects such as estrogenic activity, antioxidant, anticarcinogenic effect, antiarteriosclerosis and anti-osteoporosis. . According to the present invention, it is expected that the fermented product having enhanced dietary fiber and isoflavone content can be prepared and used for food, which will greatly contribute to prevention of modern diseases.
이러한 효과는 숙성과정에서의 콩비지 자체의 효소작용과 발효과정에서의 아스퍼질러스 오리제의 효소작용의 조화를 통해 나타나는 것으로 보인다. 상기 효소작용은 각 효소에 적합한 환경 하에서 이루어질 수 있으므로 본 발명에서 제시된 숙성 및 발효 조건은 상기와 같은 효과를 위해 매우 중요할 것이다. 보다 바람직하게는 약 37℃에서 3일간 숙성시키는 것이 좋고, 약 37℃에서 7일간 발효하는 것이 좋다.This effect appears to be due to the enzymatic action of the soybean during its fermentation and the enzymatic action of the aspergillus oryzae in the fermentation process. Since the enzymatic action can be carried out under an environment suitable for each enzyme, the aging and fermentation conditions proposed in the present invention will be very important for the above effect. More preferably, it is preferable to aged at about 37 캜 for 3 days, and fermentation at about 37 캜 for 7 days is preferable.
본 발명에서 사용하는 콩비지는 수분함량이 70 ~ 80%(w/w)인 것을 특징으로 한다. 일반적으로 콩으로 두부나 두유를 만드는 과정에서 발생하는 콩비지라면 상기와 같은 범위의 수분을 함유하고 있지만, 그렇지 않은 경우 수분을 짜내거나 더하는 방법으로 상기 수분함량 범위를 맞출 수 있다. 이러한 수분함량 범위는 식이섬유와 이소플라본 함량 강화 효과에도 중요하며, 또한 최종 제조된 발효물의 풍미에도 큰 영향을 미칠 수 있으므로 중요하다.The arable land used in the present invention is characterized by having a water content of 70 to 80% (w / w). Generally, the soybean oil produced in the process of making tofu or soy milk by soybean contains moisture in the above range, but if not, the moisture content range can be adjusted by squeezing or adding moisture. This moisture content range is important for enhancing dietary fiber and isoflavone content, and is also important because it can greatly affect the flavor of the final fermented product.
상기 멸균단계는 콩비지에 함유되어 있을 수 있는 잡균을 제거하여 이후 발효과정에서 잡균의 번식에 따른 부패를 방지하기 위한 과정으로 안전한 식품으로 만들기 위해 반드시 필요한 단계이다. 보다 바람직하게는 약 100℃로 15분간 가열하는 것이 좋다.The sterilization step is a step to remove germs that may be contained in the soybean spices and to prevent corruption due to the propagation of germs in the subsequent fermentation process. More preferably, it is heated at about 100 占 폚 for 15 minutes.
본 발명에서 아스퍼질러스 오리제의 접종은 아스퍼질러스 오리제 균체를 직접 첨가하거나 아스퍼질러스 오리제를 배양한 배양물을 첨가하는 방법으로 수행할 수 있다. 하지만 보다 원활한 발효를 통한 식이섬유 및 이소플라본 강화 효과를 기대하기 위해서는 상기와 같은 아스퍼질러스 오리제로 3년 이상 발효하여 제조된 씨 된장을 첨가하는 방법으로 접종하는 것이 바람직하다. 상기 씨 된장은 콩을 주재료로 사용한 것이 바람직하며, 숙성된 콩비지 100중량부에 대해 5 ~ 10중량부를 첨가하는 것이 바람직하다.In the present invention, inoculation of aspergillus oryzae can be carried out by directly adding the aspergillus oryzae cells or by adding a culture obtained by culturing the aspergillus oryzae. However, in order to expect dietary fiber and isoflavone-strengthening effect through more smooth fermentation, it is preferable to inoculate by the method of adding soybean paste produced by fermentation for 3 years or more to Aspergillus oryzae as above. It is preferable that soybean paste soybean is used as a main ingredient, and it is preferable to add 5 to 10 parts by weight to 100 parts by weight of aged soybean paste.
본 발명에 따르면 발효원료로 콩비지만을 사용하더라도 우수한 풍미를 갖는 발효물을 제조할 수 있으나, 삶은 전두(全豆) 또는 전두분말을 함께 발효원료로 사용하면 보다 좋은 풍미를 나타낼 수 있다. 이때 상기 삶은 전두 또는 전두분말은 멸균된 콩비지 100중량부에 5 ~ 10중량부로 첨가하는 것이 바람직하다.According to the present invention, it is possible to produce a fermented product having excellent flavor even if only soybean bran is used as a fermentation raw material. However, when boiled whole bean or frontal powder is used together as a fermentation raw material, a better flavor can be exhibited. At this time, the boiled frontal or frontal powder is preferably added in an amount of 5 to 10 parts by weight to 100 parts by weight of sterilized soybean.
상기와 같은 본 발명의 제조방법에 따르면 식이섬유 함량이 4%(w/w) 이상이고, 이소플라본(isoflavone) 함량이 0.00005%(w/w) 이상인 발효물을 제조할 수 있다.According to the production method of the present invention as described above, a fermented product having a dietary fiber content of 4% (w / w) or more and an isoflavone content of 0.00005% (w / w) or more can be produced.
본 발명의 콩비지 발효물은 그 자체로 된장과 같은 조미식품으로 이용할 수 있으며, 여러 가지 용액을 첨가한 액체 상태 또는 건조, 분말화, 과립화 등의 방법으로 가공하여 분말, 과립, 환 등의 다양한 형태로 제공될 수 있다. 그리고 이때에는 식품학적으로 허용된 다양한 종류의 부형제를 이용할 수 있다.The fermented soybean food of the present invention can be used as a seasoning food such as doenjang itself, and it can be processed by various methods such as liquid state, drying, pulverization, granulation, etc. to produce a variety of powder, granule, And the like. And at this time, various types of excipients which are pharmacologically acceptable can be used.
본 발명의 콩비지 발효물을 이용하여 다양한 음식을 만들 수 있다. 예를 들어, 무청 시래기국을 만들 때 본 발명의 콩비지 발효물을 된장 대신 사용하면 매우 우수한 풍미를 갖는 시래기국을 만들 수 있다. 이 밖에도 유제품이나 육제품 등 다양한 식품에 첨가하는 방법으로 적용할 수도 있다.Various foods can be prepared using the fermented soybean sprouts of the present invention. For example, when using the fermented soybean fermented product of the present invention in place of miso, when making a paddy field, it is possible to make a paddy field having a very good flavor. In addition, it can be applied to various foods such as dairy products and meat products.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
실시예 1. 콩비지 발효물 제조Example 1: Production of fermented soybeans
본 실시예에서는 콩을 두부 또는 두유로 가공하는 과정에서 생산된 수분함량 약 77%(w/w)의 콩비지를 사용하였다(도 2 참조).In this example, about 77% (w / w) of the soybean curd produced in the process of processing soya bean curd or soybean oil was used (see FIG. 2).
콩비지를 약 37℃에서 3일간 숙성한 다음 약 100℃로 15분간 가열하고 냉각하여 멸균하였다.The arabesque was aged at about 37 캜 for 3 days and then heated at about 100 캜 for 15 minutes, cooled and sterilized.
멸균된 콩비지에 콩비지 중량을 기준으로 약 5 ~ 10%에 달하는 씨 된장을 첨가하고 잘 혼합한 다음 약 37℃에서 약 7일간 발효하여 콩비지 발효물을 제조하였다(도 3 참조).The soybean paste was added to the sterilized soybean flour at a ratio of about 5 to 10% based on the weight of the soybean flour, mixed well, and fermented at about 37 ° C for about 7 days to produce a fermented soybean flour (see FIG. 3).
이때 씨 된장으로는 콩을 주원료로 하고 아스퍼질러스 오리제(Aspergillus oryzae) 누룩을 사용하여 3년 이상 발효한 된장을 사용하였다.At this time, soybean paste was used as a main ingredient of soybean paste, and soybean paste fermented for 3 years or more by using Aspergillus oryzae .
실험예 1. 콩비지 발효물의 성분 분석Experimental Example 1. Analysis of the components of fermented soybean
1-1. 콩비지의 일반성분 분석1-1. General composition analysis of soybean
상기 실시예 1에서 사용한 콩비지의 일반성분을 분석하였다. 분석을 위해 콩비지를 건조한 다음 사용하였으며, 분석결과는 다음 표 1과 같다.The general components of the soymilk used in Example 1 were analyzed. For the analysis, the rice husks were dried and then used. The results of the analysis are shown in Table 1 below.
* 콩비지 100g 당 함량* Content per 100g of rice husk
1-2. 식이섬유소 및 이소플라본 분석1-2. Dietary fiber and isoflavone analysis
상기 실시예 1에서 사용한 콩비지 및 제조된 콩비지 발효물의 식이섬유소 및 이소플라본의 함량을 비교분석하였다.The contents of dietary fiber and isoflavone of the soybean briquettes and the fermented soybean produced in Example 1 were compared and analyzed.
식이섬유소 함량은 AOAC법에 따라 분석하였으며, 이소플라본 함량은 HPLC를 이용하여 다이드제인, 제니스테인, 글리시테인을 측정하고 이를 합한 양으로 나타내었다.Dietary fiber content was analyzed according to AOAC method. Isoflavone content was measured by HPLC using didezane, genistein and glycitein, and the sum of these values was indicated.
이의 결과 다음 표 2와 같이, 콩비지 발효물의 식이섬유소 함량과 이소플라본 함량이 원료로 사용된 콩비지에 비해 강화된 것으로 나타났다.As a result, as shown in the following Table 2, the dietary fiber content and isoflavone content of the fermented soybean products were enhanced compared to those of the raw soybean products.
* 시료 100g 당 함량* Content per 100 g of sample
Claims (5)
상기 숙성된 콩비지를 95 내지 110℃로 10 내지 20분간 가열하여 멸균하는 단계;
상기 멸균된 콩비지 100중량부에 삶은 전두(全豆) 또는 전두분말을 5 내지 10중량부로 첨가하는 단계;
상기 삶은 전두(全豆) 또는 전두분말이 첨가된 콩비지에 아스퍼질러스 오리제(Aspergillus oryzae)로 3년 이상 발효하여 제조된 씨 된장을 상기 숙성된 콩비지 100중량부에 대해 5 내지 10중량부를 첨가하여 아스퍼질러스 오리제(Aspergillus oryzae)를 접종하는 단계; 및
상기 접종된 콩비지를 35 내지 40℃에서 7일 이상 발효하는 단계;를 포함하는 콩비지 발효물 제조방법.
Aging the soybean bran at a moisture content of 70 to 80% (w / w) at 35 to 40 DEG C for 2 to 4 days;
Sterilizing the aged soybeans by heating at 95 to 110 캜 for 10 to 20 minutes;
Adding 5 to 10 parts by weight of boiled whole beans or frontal powder to 100 parts by weight of the sterilized soybean curd;
5 to 10 parts by weight of soybean paste prepared by fermenting soybean flour with soybean flour or soybean flour aspergillus oryzae for 3 years or more is added to 100 parts by weight of the aged soybean flour And inoculating Aspergillus oryzae ; And
And fermenting the inoculated soybean bran at 35 to 40 DEG C for 7 days or more.
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