KR102205590B1 - Amino acid fermentation material with improved preservability using chicken feathers and manufacturing method thereby - Google Patents
Amino acid fermentation material with improved preservability using chicken feathers and manufacturing method thereby Download PDFInfo
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Abstract
본 발명은 닭털을 이용하여 보관에 따른 아미노산의 손실을 최소화하고 부패에 따른 악취 발생이 없는 아미노산발효물을 제조할 수 있는 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법에 관한 것으로서, a) 닭털을 아임계수 처리하여 닭털 아미노산액을 얻는 단계와; b) 상기 닭털 아미노산액에 유용미생물을 혼합하여 발효시켜 닭털 아미노산발효액을 얻는 단계;를 포함하는 것을 특징으로 한다.The present invention relates to an amino acid fermented product with improved preservation properties using chicken hair and a method for manufacturing the same, which can produce an amino acid fermented product that minimizes the loss of amino acids due to storage using chicken hair and does not generate odor due to spoilage, a) Subjecting chicken hair to subcritical water to obtain a chicken hair amino acid solution; b) mixing and fermenting useful microorganisms with the chicken hair amino acid solution to obtain a chicken hair amino acid fermentation solution.
Description
본 발명은 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법에 관한 것으로서, 특히 닭털을 이용하여 보관에 따른 아미노산의 손실을 최소화하고 부패에 따른 악취 발생이 없는 아미노산발효물을 제조할 수 있는 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법에 관한 것이다.The present invention relates to an amino acid fermented product with improved preservation using chicken hair and a method for manufacturing the same, and in particular, chicken hair that can produce an amino acid fermented product that minimizes amino acid loss due to storage and does not generate odor due to spoilage by using chicken hair. It relates to an amino acid fermented product with improved preservation and a method for preparing the same.
종래의 아미노산제는 특허문헌 0001 및 0002와 같이 동물의 가죽, 뼈 등의 콜라겐 단백질으로부터 젤라틴을 제조하여 이 젤라틴을 알칼리로 가수분해 함으로써 유기질 아미노산제를 만들었으며 특히나 닭털을 이용한 아미노산 제조 방법에 있어서는 강력한 알칼리제와 환원제 및 아민 화합물의 존재 하에 가수분해 시간을 단축하는 기술이 발전하였다. As in Patent Documents 0001 and 0002, the conventional amino acid was made from collagen proteins such as animal skins and bones, and the gelatin was hydrolyzed with alkali to make organic amino acids. Technology has been developed to shorten the hydrolysis time in the presence of an alkali agent, a reducing agent and an amine compound.
그러나 이러한 화학적 방법에 의한 산화 기법에서 생산된 아미노산 생산물은 편중된 염류물질의 축적 가능성이 있어 작물 재배나 동물 사료원으로의 활용에 우려를 낳을 수 있다. However, the amino acid product produced by the oxidation technique by such a chemical method has the potential to accumulate concentrated salts, which may raise concerns about crop cultivation or use as an animal feed source.
또한 폐깃털의 분해능력을 갖는 특수환경 미생물 유래 열안정성 가수분해효소 공정이 개발되고 있으나 상업화에 진출하는데 있어서는 케라틴 성분의 완전분해에는 미흡한 실정으로 연구 중에 있다.In addition, a heat-stable hydrolase process derived from special environmental microorganisms having the ability to decompose waste feathers is being developed, but research is underway due to the fact that the complete decomposition of keratin components is insufficient for commercialization.
그밖에 아미노산 제제 생산을 위한 예에 있어서는 도축혈액을 효소반응과 여과탈수 및 저온 마이크로파 살균건조 등의 공정을 거쳐 생산하는 방법이 있다. Other examples for the production of amino acid preparations include methods of producing slaughtered blood through enzymatic reactions, filtration dehydration, and low-temperature microwave sterilization and drying.
이와 같은 종래의 문제점을 해결하기 위한 본 발명은 닭털을 이용하여 보관에 따른 아미노산의 손실을 최소화하고 부패에 따른 악취 발생이 없는 아미노산발효물을 제조할 수 있고, 또한 안정적인 항균능력과 항산화물질의 존속으로 부패에 의한 변질, 변색의 우려를 해소할 수 있는 아미노산발효물을 제조하는 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법을 제공함에 그 목적이 있다.The present invention to solve such a conventional problem can minimize the loss of amino acids due to storage by using chicken hair, and can produce an amino acid fermented product that does not generate odor due to spoilage, and also has stable antibacterial ability and antioxidant properties. It is an object of the present invention to provide an amino acid fermented product with improved preservation properties and a method of manufacturing the same, using chicken hair to produce an amino acid fermented product that can relieve the fear of deterioration and discoloration due to spoilage.
상기와 같은 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,
a) 닭털을 아임계수 처리하여 닭털 아미노산액을 얻는 단계와;a) subjecting chicken hair to subcritical water to obtain a chicken hair amino acid solution;
b) 상기 닭털 아미노산액에 유용미생물을 혼합하여 발효시켜 닭털 아미노산발효액을 얻는 단계;를 포함하는 것을 특징으로 하는 닭털을 이용한 보존성이 향상된 아미노산발효물의 제조방법을 제공한다.b) mixing and fermenting useful microorganisms with the chicken hair amino acid solution to obtain an amino acid fermentation solution for chicken hair; it provides a method for producing an amino acid fermented product having improved preservation properties using chicken hair, comprising:
상기 a)단계는 닭털을 아임계수 반응기를 이용하여 15~50 기압, 180~250℃에서 10~25분간 처리하여 닭털 아미노산액을 얻는 것이 좋다.In step a), the chicken hair is preferably treated for 10 to 25 minutes at 15 to 50 atmospheres and 180 to 250°C using a subcritical water reactor to obtain a chicken hair amino acid solution.
상기 b)단계는 상기 닭털 아미노산액에 광합성균 접종수, 유용미생물원액 및 당밀을 첨가하여 발효시키는 것이 좋다.The step b) is preferably fermented by adding photosynthetic bacteria inoculum, useful microorganism stock solution, and molasses to the chicken hair amino acid solution.
특히, 상기 b)단계는 상기 닭털 아미노산액 100중량부에 광합성균 접종수 3 내지 5 중량부, 유용미생물원액 3 내지 5 중량부 및 당밀 3 내지 5중량부를 첨가하여 발효시키는 것이 바람직하다.In particular, the step b) is preferably fermented by adding 3 to 5 parts by weight of photosynthetic bacteria inoculum, 3 to 5 parts by weight of useful microorganism stock solution, and 3 to 5 parts by weight of molasses to 100 parts by weight of the chicken hair amino acid solution.
상기 광합성균 접종수는 광합성미생물 배양수 100중량부에 유용미생물원액 3 내지 6 중량부, 당밀 1 내지 2 중량부를 첨가하여 15 내지 25일동안 배양시켜 얻은 것을 이용하는 것이 좋다.The photosynthetic bacteria inoculum is preferably obtained by adding 3 to 6 parts by weight of the useful microorganism stock solution and 1 to 2 parts by weight of molasses to 100 parts by weight of the photosynthetic microorganism culture water and culturing for 15 to 25 days.
아울러, 본 발명은 상기 아미노산발효물의 제조방법에 의해 제조된 것을 특징으로 하는 닭털을 이용한 보존성이 향상된 아미노산발효물을 제공한다.In addition, the present invention provides an amino acid fermented product with improved preservation properties using chicken hair, characterized in that produced by the method for producing the amino acid fermented product.
본 발명의 닭털을 이용한 보존성이 향상된 아미노산발효물의 제조방법은 닭털을 아임계수처리한 후 유용미생물원액을 이용하여 발효시킴으로서, 닭털을 이용하여 보관에 따른 아미노산의 손실을 최소화하고 부패에 따른 악취 발생이 없는 아미노산발효물을 제조할 수 있고, 또한 안정적인 항균능력과 항산화물질의 존속으로 부패에 의한 변질, 변색의 우려를 해소할 수 있는 아미노산발효물을 제조하는 닭털을 이용한 보존성이 향상된 아미노산발효물을 제조할 수 있는 효과가 있다.In the method of manufacturing an amino acid fermented product with improved preservation using chicken hair of the present invention, the chicken hair is subjected to subcritical water treatment and then fermented using a useful microbial stock solution, thereby minimizing the loss of amino acids due to storage using chicken hair and generating odor due to spoilage. Amino acid fermented product with improved preservation using chicken hair, which can produce amino acid fermentation that does not have an amino acid fermentation product, and also can solve the fear of deterioration and discoloration due to spoilage by maintaining stable antibacterial ability and antioxidants. There are effects that can be done.
도 1은 실시예 1 및 실시예 2의 아미노산 농도의 변화를 나타낸 그래프이고,
도 2는 도 1의 아미노산 농도 증감율을 모의한 결과를 나타낸 그래프이며,
도 3은 실시예 1 및 실시예 2의 산패 및 발효과정의 T-N/아미노산 비율을 나타낸 그래프이고,
도 4는 실시예 1 및 실시예 2의 산패 및 발효 과정의 C/N 비율을 나타낸 그래프이며,
도 5는 실시예 1 및 실시예 2의 pH 변화를 나타낸 그래프이다.1 is a graph showing changes in the amino acid concentration of Examples 1 and 2,
2 is a graph showing the result of simulating the increase/decrease rate of the amino acid concentration of FIG. 1,
3 is a graph showing the TN/amino acid ratio in the rancidity and fermentation process of Examples 1 and 2,
4 is a graph showing the C/N ratio of rancidity and fermentation processes of Examples 1 and 2,
5 is a graph showing changes in pH of Example 1 and Example 2.
이하, 본 발명의 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, an amino acid fermented product with improved preservation using chicken hair of the present invention and a method for producing the same will be described in detail as follows.
본 발명의 닭털을 이용한 보존성이 향상된 아미노산발효물의 제조방법은 크게 아임계수처리단계 및 발효단계를 포함하여 이루어진다.The method for producing an amino acid fermented product with improved preservation using chicken hair of the present invention comprises a subcritical water treatment step and a fermentation step.
먼저, 상기 아임계수처리단계는 닭털을 아임계수 처리하여 닭털 아미노산액을 얻는 단계이다.First, the subcritical water treatment step is a step of obtaining a chicken hair amino acid solution by treating chicken hair with subcritical water.
상기 아임계수처리단계는 닭털을 아임계수 반응기를 이용하여 아임계수 처리한다. 아임계수 반응기는 고온·고압의 포화증기(건증기)를 사용하여 반응기 내에서 방전에 의한 쇼크 웨이브(Shock Wave, 전자기파)를 발생시키고, 발생된 쇼크 웨이브가 연쇄적으로 일어나는 반사 작용에 의하여 유기물을 미립자로 파쇄할 수 있게 하고, 또한 방전 및 고온에 의해 포화증기와 유기물 투입시 혼합된 공기 중의 일부를 플라즈마 상태로 유도하여 산소, OH 등의 라디칼을 발생시키고, 이러한 라디칼에 의하여 유기물을 급격히 가수분해함으로써 매우 우수한 유기물 분해 능력을 가진다.In the subcritical water treatment step, chicken hair is treated with subcritical water using a subcritical water reactor. The subcritical water reactor uses saturated steam (dry steam) of high temperature and high pressure to generate a shock wave (electromagnetic wave) due to discharge in the reactor, and the generated shock wave causes organic matters by a chain reaction. It enables crushing into fine particles, and induces a part of the mixed air into a plasma state when saturated steam and organic substances are introduced by discharge and high temperature to generate radicals such as oxygen and OH, and rapidly hydrolyzes organic substances by these radicals. By doing so, it has a very good ability to decompose organic matter.
특히, 닭털을 아임계수 처리에 의해 다량의 닭털 아미노산액을 얻기 위해, 닭털을 아임계수 반응기를 이용하여 15~50 기압, 180~250℃에서 10~25분간 처리하여 닭털 아미노산액을 얻는 것이 바람직하다.In particular, in order to obtain a large amount of chicken hair amino acid solution by subcritical water treatment, it is preferable to obtain chicken hair amino acid solution by treating chicken hair at 15-50 atm and 180-250°C for 10-25 minutes using a subcritical water reactor. .
다음으로, 상기 발효단계는 상기 아임계수처리단계에 의해 얻은 상기 닭털 아미노산액을 유용미생물원액을 혼합하여 발효시켜 아미노산 함량을 증대시키고 보존성을 향상시키기 위한 단계이다.Next, the fermentation step is a step for increasing the amino acid content and improving the preservability by fermenting the chicken hair amino acid solution obtained by the subcritical water treatment step by mixing the useful microorganism stock solution.
더욱 상기 닭털 아미노산액의 아미노산 함량을 증대시키고, 보존성을 향상시키기 위해 상기 닭털 아미노산액을 유용미생물원액, 광합성균 접종수 및 당밀을 첨가하여 발효시키는 것이 바람직하다.In order to further increase the amino acid content of the chicken hair amino acid solution and improve preservability, it is preferable to ferment the chicken hair amino acid solution by adding useful microorganism stock solution, photosynthetic bacteria inoculum and molasses.
그리고 유용미생물원액은 효모, 유산균 및 광합성 세균들을 주요 균종으로 이루어지는 미생물혼합군을 일컫는 것으로서, 국내외 유수의 제조업자들에 의해 제공되는 것을 상용적으로 구입하여 사용할 수 있을 정도로 공지된 것으로 이해될 수 있다. 예를 들면 대한민국 소재 주식회사 에버미라클의 상품명 ‘EM-1'이 사용될 수 있다. In addition, useful microbial stock solution refers to a microbial mixture group consisting of yeast, lactic acid bacteria, and photosynthetic bacteria as major species, and it can be understood that it is known enough to be commercially available for purchase and use provided by leading domestic and foreign manufacturers. . For example, the brand name'EM-1' of Evermiracle Co., Ltd. based in Korea may be used.
상기 유용미생물원액은 상기 닭털 아미노산액 100 중량부에 대해 3 내지 5 중량부를 사용하는 것이 좋다. 상기 유용미생물원액을 3 중량부 미만으로 첨가할 경우 초기 유용미생물 증식을 통한 유기산 발생이 미흡하고, 5 중량부 초과로 첨가할 경우 지나친 유기산 발생으로 아미노산 증감이 감소된다.It is preferable to use 3 to 5 parts by weight of the useful microorganism stock solution based on 100 parts by weight of the chicken hair amino acid solution. If less than 3 parts by weight of the useful microorganism stock solution is added, the generation of organic acids through the initial growth of useful microorganisms is insufficient, and when the amount is added in more than 5 parts by weight, the increase or decrease of amino acids is reduced due to excessive organic acid generation.
그리고 상기 광합성균접종수는 광합성미생물 배양수(광합성균 Rhodobacter capsulatus 또는 Rhodopseudomonas palustris의 합이 107 CFU/ml 이상) 100중량부에 유용미생물원액 3 내지 6 중량부, 당밀 1 내지 2 중량부를 첨가하여 15 내지 25일 동안 배양시킨 것이다.And the photosynthetic bacteria inoculation water is a photosynthetic microorganism culture water (the sum of the photosynthetic bacteria Rhodobacter capsulatus or Rhodopseudomonas palustris is 10 7 CFU / ml or more) 100 parts by weight of useful
상기 광합성균 접종수는 상기 닭털 아미노산액 100 중량부에 대해 3 내지 5 중량부를 혼합하는 것이 좋다. 상기 광합성균 접종수를 3 중량부 미만으로 혼합할 경우 발효 과정에서의 아미노산 생성이 감소되고, 5 중량부 초과로 혼합할 경우 지나친 유기산 감소와 항균성 등에 좋지 못하다.The photosynthetic bacteria inoculum is preferably mixed with 3 to 5 parts by weight based on 100 parts by weight of the chicken hair amino acid solution. When the photosynthetic bacteria inoculum is mixed in less than 3 parts by weight, amino acid production in the fermentation process is reduced, and when it is mixed in more than 5 parts by weight, excessive organic acid reduction and antibacterial properties are not good.
여기서 상기 유용미생물원액은 광합성균보다 효모와 유산균이 우점화된 것이고, 상기 광합성균 접종수는 광합성균이 우점화된 형태의 유용미생물군이다.Here, the useful microbial stock solution is that yeast and lactic acid bacteria dominate over photosynthetic bacteria, and the photosynthetic bacteria inoculum is a group of useful microorganisms in a form in which photosynthetic bacteria dominate.
그리고 상기 닭털 아미노산액을 유용미생물원액, 광합성균 접종수 및 당밀을 혼합한 후 25 내지 35℃에서 14일 이상 발효시켜 닭털 아미노산발효액을 얻을 수 있다.The chicken hair amino acid solution is mixed with the useful microorganism stock solution, photosynthetic bacteria inoculum and molasses, and then fermented at 25 to 35° C. for 14 days or more to obtain a chicken hair amino acid fermentation solution.
이와 같이 상기 발효단계에 의해 발효된 닭털 아미노산발효액은 상기 아임계수처리단계된 닭털 아미노산액보다 아미노산 농도가 10~30% 증가하는 특성을 갖고 있으며, 증가된 유기산과 아미노산의 양적, 조성 성분의 변화로 항균, 항산화기능이 향상된 이점이 있다.As such, the chicken hair amino acid fermentation liquid fermented by the fermentation step has a characteristic that the amino acid concentration is increased by 10 to 30% compared to the chicken hair amino acid solution subjected to the subcritical water treatment step, and due to the change in the quantity and composition of the organic acids and amino acids. It has the advantage of improved antibacterial and antioxidant functions.
다음으로, 본 발명의 닭털을 이용한 보존성이 향상된 아미노산발효물 및 그 제조방법을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.Next, the amino acid fermented product with improved preservation using chicken hair of the present invention and a method for preparing the same will be described in detail as follows, and the scope of the present invention is not limited to the following examples.
[실시예 1][Example 1]
닭털 100kg을 아임계수 반응기에 투입하였다. 그리고 아임계수 반응기 내에 210℃의 포화증기를 내압이 20 기압을 유지하도록 공급하여 20분간 아임계수 처리한 후 닭털 아미노산액을 얻었다. 100 kg of chicken hair was added to the subcritical water reactor. Then, a saturated steam of 210°C was supplied into the subcritical water reactor so that the internal pressure was maintained at 20 atmospheres, followed by treatment with subcritical water for 20 minutes, and then a chicken hair amino acid solution was obtained.
이때 일부 분해되지 않은 잔재물이 존재하여 미세 거름망(1~5mm 눈금망)을 통과시켜 잔류물을 제거하여 실시예 1인 닭털 아미노산액을 제조하였다.At this time, some undegraded residues were present, and the residues were removed by passing through a fine strainer (1-5 mm grid) to prepare chicken hair amino acid solution of Example 1.
[실시예 2][Example 2]
실시예 1과 동일한 방법으로 제조한 닭털 아미노산액 100 중량부에 유용미생물원액 3 중량부, 광합성균 접종수 3중량부 및 당밀 3중량부를 혼합한 후 35℃에서 30일간 발효시켜 실시예 2인 닭털 아미노산발효액을 얻었다.Chicken hair of Example 2 was fermented at 35° C. for 30 days after mixing 3 parts by weight of useful microorganism stock solution, 3 parts by weight of photosynthetic bacteria inoculum and 3 parts by weight of molasses to 100 parts by weight of chicken hair amino acid solution prepared in the same manner as in Example 1. An amino acid fermentation solution was obtained.
유용미생물원액은 대한민국 소재의 주식회사 에버미라클의 상품명 'EM-1'을 사용하였다. 그리고 광합성균 접종수는 광합성균 배양액(광합성균 Rhodobacter capsulatus 또는 Rhodopseudomonas palustris의 합이 107 CFU/ml 이상) 100 중량부에 유용미생물원액 5 중량부, 당밀 1 중량부를 혼합한 후 20일간 35℃에서 배양하여 얻었다.For the useful microbial stock solution, the brand name'EM-1' of Evermiracle Co., Ltd. of Korea was used. In addition, the photosynthetic bacteria inoculum was mixed with 100 parts by weight of the photosynthetic bacteria culture medium (the sum of the photosynthetic bacteria Rhodobacter capsulatus or Rhodopseudomonas palustris is 10 7 CFU/ml or more) and 5 parts by weight of the useful microorganism stock solution and 1 part by weight of molasses were mixed and Obtained by culturing.
[아미노산변화 및 pH변화 실험][Amino acid change and pH change experiment]
실시예 1의 닭털 아미노산액과 실시예 2의 닭털 아미노산발효액을 공기를 차단한 상태에서 자연산화를 유도하였고, 시간 경과에 따라 아미노산 농도의 변화 및 pH변화를 측정하였다. 그리고 아미노산 농도의 변화에 대한 측정결과를 표 1로 나타냈고, pH변화에 대한 측정결과를 표 2로 나타냈다.The chicken hair amino acid solution of Example 1 and the chicken hair amino acid fermentation solution of Example 2 were subjected to natural oxidation in a state where air was blocked, and changes in amino acid concentration and pH were measured over time. In addition, the measurement results for the change in amino acid concentration are shown in Table 1, and the measurement results for the pH change are shown in Table 2.
또한, 실시예 1 및 실시예 2의 아미노산 농도의 변화를 도 1로 나타냈고, 도 1의 아미노산 농도 증감율을 모의한 결과를 도 2로 나타냈다. 산패 및 발효과정의 T-N/아미노산 비율을 도 3으로 나타냈고, 산패 및 발효 과정의 C/N 비율을 도 4로 나타냈으며, 실시예 1 및 실시예 2의 pH 변화를 도 5로 나타냈다.In addition, the change in the amino acid concentration of Example 1 and Example 2 is shown in Fig. 1, and the result of simulating the increase and decrease rate of the amino acid concentration of Fig. 1 is shown in Fig. 2. The T-N/amino acid ratio in the rancidity and fermentation process is shown in FIG. 3, the C/N ratio in the rancidity and fermentation process is shown in FIG. 4, and the pH change of Examples 1 and 2 is shown in FIG.
표 1에서 확인되는 바와 같이 실시예 1의 경우 탈질과 가스화에 의해 아미노산 농도가 115일 경과 113.329 mg/L에서 41,426 mg/L로 크게 감소한 반면, 실시예 2의 경우 유용미생물 발효에 의해 아미노산의 농도가 증가하는 등 115일 경과시 아미노산 농도가 112,684 mg/L에서 153,542 mg/L로 크게 증가한 사실을 확인할 수 있다.As can be seen in Table 1, in the case of Example 1, the concentration of amino acids significantly decreased from 113.329 mg/L to 41,426 mg/L after 115 days due to denitrification and gasification, whereas in Example 2, the concentration of amino acids by fermentation of useful microorganisms It can be seen that the amino acid concentration increased significantly from 112,684 mg/L to 153,542 mg/L after 115 days, such as an increase in.
그리고 실시예 2의 경우 닭털 아미노산액에 함유된 다량의 아미노산 생성물과 이분해성 단백질원을 광합성균이 다량 혼합된 유용미생물로 일정기간 발효시킴에 따라 pH가 4.5 이하를 항상 유지시킬 수 있어 보관에 따른 아미노산의 손실을 최소화할 수 있다. And in the case of Example 2, by fermenting a large amount of the amino acid product and the degradable protein source contained in the chicken hair amino acid solution into useful microorganisms mixed with a large amount of photosynthetic bacteria for a certain period of time, the pH can always be maintained below 4.5. Amino acid loss can be minimized.
Claims (6)
b) 상기 닭털 아미노산액 100중량부에 광합성균 접종수 3 내지 5 중량부, 유용미생물원액 3 내지 5 중량부 및 당밀 3 내지 5중량부를 첨가하여 25 내지 35℃에서 발효시키는 단계;를 포함하고,
상기 광합성균 접종수는 광합성미생물 배양수 100중량부에 유용미생물원액 3 내지 6 중량부, 당밀 1 내지 2 중량부를 첨가하여 15 내지 25일동안 배양시켜 얻은 것을 특징으로 하는 닭털을 이용한 보존성이 향상된 아미노산발효물의 제조방법.
a) subcritical water treatment of chicken hair to obtain a chicken hair amino acid solution;
b) fermenting at 25 to 35°C by adding 3 to 5 parts by weight of photosynthetic bacteria inoculum, 3 to 5 parts by weight of useful microbial stock solution, and 3 to 5 parts by weight of molasses to 100 parts by weight of the chicken hair amino acid solution; including,
The photosynthetic bacteria inoculum water is obtained by adding 3 to 6 parts by weight of useful microorganism stock solution and 1 to 2 parts by weight of molasses to 100 parts by weight of the photosynthetic microorganism culture water and culturing it for 15 to 25 days. Method for producing fermented products.
상기 a)단계는 닭털을 아임계수 반응기를 이용하여 15~50 기압, 180~250℃에서 10~25분간 처리하여 닭털 아미노산액을 얻는 것을 특징으로 하는 닭털을 이용한 보존성이 향상된 아미노산발효물의 제조방법.
The method of claim 1,
The step a) is a method for producing an amino acid fermented product with improved preservation property using chicken hair, characterized in that the chicken hair is treated with a subcritical water reactor for 10-25 minutes at 15-50 atm and 180-250°C for 10-25 minutes.
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