KR20110139794A - A method processing anthocyanin sanitary black soy bean an enzyme resolution delicius soy sauce using black soy bean activated flours of an enzyme resolution - Google Patents

A method processing anthocyanin sanitary black soy bean an enzyme resolution delicius soy sauce using black soy bean activated flours of an enzyme resolution Download PDF

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KR20110139794A
KR20110139794A KR1020100059832A KR20100059832A KR20110139794A KR 20110139794 A KR20110139794 A KR 20110139794A KR 1020100059832 A KR1020100059832 A KR 1020100059832A KR 20100059832 A KR20100059832 A KR 20100059832A KR 20110139794 A KR20110139794 A KR 20110139794A
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black
soy sauce
enzyme
functional
soybean
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이진우
김태헌
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • 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
    • A23V2250/2104—Anthocyanins
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose
    • 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
    • A23V2250/76—Yeasts

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: A producing method of hygienic enzymolyzed soy sauce containing anthocyanin is provided to obtain the soy sauce through the enzymolysis of functional black bean active powder. CONSTITUTION: A producing method of hygienic enzymolyzed soy sauce containing anthocyanin comprises the following steps: mixing functional black bean active powder with water to obtain a functional black bean active powder solution; decomposing the functional black bean active powder solution using proteinase for obtaining a functional amino acid solution containing lipid, glucoside, and bioactive substances of black soybean; and adding bamboo salt, lactic acid bacteria, and yeast into the functional amino acid solution before aging.

Description

검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법{A METHOD PROCESSING ANTHOCYANIN SANITARY BLACK SOY BEAN AN ENZYME RESOLUTION DELICIUS SOY SAUCE USING BLACK SOY BEAN ACTIVATED FLOURS OF AN ENZYME RESOLUTION.}Anthocyanin Sanitary Black Soybean Enzyme-flavored Soy Sauce by Enzymatic Degradation of Black Bean Functional Active Powder {A METHOD PROCESSING ANTHOCYANIN Sanitary

본 발명은 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법에 관한 것으로서, 더욱 상세하게는 크래스 100의 크린룸 내에서 검정콩의 단백질, 지질, 당질과 생리활성물질을 함유한 검정콩 기능성 활성분말과 생수을 항온 혼합공정으로 검정콩 기능성 활성분말 용액 제조 후, 항온 고정화 효소분해공정, 숙성 반응공정, 스팀살균 및 효소불활성화공정으로 단시간에 우수한 품질과 저렴한 제조비용의 안토시아닌 검정콩 효소분해 맛 간장을 용이하게 만들어 낼 수 있도록 개선한 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법의 제공에 관한 것이다The present invention relates to a method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of black soybean functional active powder, more specifically, containing protein, lipids, sugars and bioactive substances of black soybeans in a clean room of class 100. Black bean functional active powder and bottled water were prepared by mixing a constant temperature of black bean functional active powder solution, followed by constant temperature fixation enzyme digestion process, ripening reaction process, steam sterilization and enzyme inactivation process, and anthocyanin black bean enzyme decomposition taste of high quality and low manufacturing cost in a short time. The present invention relates to the provision of anthocyanin sanitary black soybean enzyme-degraded soy sauce by the enzymatic degradation of black soybean functional active powder improved to make soy sauce easily.

우리나라 재래 간장은 매주와 물과 소금이 결정한 형태로서 된장에서 추출한 용액으로 전통적인 콩발효식품이며, 아미노산이 풍부하며, 제조시간이 장시간 소요된다. 재래식 간장 제조법을 현대적으로 바꾼 개량식 간장은 네가지이다.Korean traditional soy sauce is a solution extracted from soybean paste, which is a form determined by water and salt every week. It is a traditional soybean fermented food, rich in amino acids, and takes a long time to produce. There are four improved soy sauces that have modernly changed conventional soy sauce recipes.

첫째 : 양조 간장은 탈지대두와 소맥분을 콤파이와 세균으로 발효 정제염, 과당 등을 첨가 후 6개월간 자연숙성으로 제조된다.First, brewed soy sauce is prepared by fermenting skim soybean and wheat flour with combi and bacteria for 6 months after adding fermented refined salt and fructose.

둘째 : 산분해 간장은 탈지대두의 염산분해에 의한 자연숙성 없이 단기간 대량 생산할 수 있으며, 염산에 의해 단백질 가수분해시 클로로하이드린이란 발암성 유해물질이 생성되는 것으로 알려져 있다Second: Acid Degraded Soy can be produced in a short time without mass ripening by hydrolysis of skim soybean, and it is known that carcinogenic harmful substance called chlorohydrin is produced during hydrolysis of protein by hydrochloric acid.

셋째 : 혼합 간장은 30％ 양조 간장과 70％ 산분해 간장을 혼합하여 제조된다.Third: Mixed soy sauce is prepared by mixing 30% brewed soy sauce and 70% acid degraded soy sauce.

네째 : 효소분해 간장은 1996. 9. 5. 출원번호 10-1996-0038424호로 출원한 효소분해 간장의 제조방법은:Fourth: enzymatic soy sauce is a method for preparing enzymatic soy sauce filed with Sep. 5, 1996 No. 10-1996-0038424:

대두단백질에 프로테아제을 가하고 50℃ 내지 60℃, PH 7.5 내지 8.5에서 1시간 내지 2시간 처리하는 단계:Adding protease to soy protein and treating for 1 hour to 2 hours at 50 ° C. to 60 ° C., PH 7.5 to 8.5:

이어서 펩티다이제를 가하고 50℃ 내지 60℃, PH 4.5 내지 5.0에서 2시간 내지 4시간 처리 단계:The peptidase was then added and the treatment step was from 2 hours to 4 hours at 50 ° C. to 60 ° C., PH 4.5 to 5.0:

동일 조건을 유지하면서 연이어 아밀라제를 가하고 10시간 내지 16시간 동안 처리하여 조미료용 단백질 가수분해물을 얻은 후, 85℃ 내지 90℃에서 15 내지 30분간 열처리하여 단백질 가수분해물 중의 모든 효소를 불활성화하는 단계:While maintaining the same conditions, the subsequent addition of amylase and treatment for 10-16 hours to obtain a protein hydrolyzate for seasoning, and then heat treatment at 85 ℃ to 90 ℃ for 15 to 30 minutes to inactivate all enzymes in the protein hydrolyzate:

상기 단백질 가수분해물을 여과 후 농축한 후 DL아팬, 핵산, L-시스 및 DL-메티오닌을 함유한 당과 아미노산을 주성분으로 하는 혼합을 첨가하여 90℃ 내지 100℃에서 2시간 내지 4시간 반응시킨 후 최종 여과하는 단계를 포함하여 이루어지는 것을 특징으로 하는 효소분해 간장의 제조방법.After filtration and concentration of the protein hydrolyzate, a mixture containing sugars and amino acids containing DL apan, nucleic acid, L-cis and DL-methionine as a main component was added and reacted at 90 ° C. to 100 ° C. for 2 to 4 hours. Process for producing enzymatic soy sauce, characterized in that it comprises a final filtration step.

10-1996-0038424호, 효소분해 간장의 제조방법. 1996. 9. 1510-1996-0038424, Method for preparing Enzymatic Soy Sauce. Sep 15, 1996 10-2010-0053156호, 검정콩의 초음파 추출방법에 의한 포장 위생 고순도 안토시아닌 분말제조방법. 2010. 6. 7.10-2010-0053156, Method for producing packaging hygienic high purity anthocyanin powder by ultrasonic extraction method of black soybean. June 7, 2010

장류 산업 자체 보고서, 한국식품정보원, 2008.Report of the industry of the food industry, Korea Food Information Service, 2008. 단백질 분해효소로 원료처리하여 제조한 효소분해 간장의 특성, 한국식품영양과학지, 1997년.Characteristics of Enzymatic Soy Sauce Prepared by Proteolytic Enzyme Processing, Korea Food and Nutrition Science Journal, 1997.

상기와 같은 종래 효소분해 간장의 제조방법에서는 사용하는 대두단백질은 고단가이며, 콩에서 분리시 단백질의 열변성으로 필수아미노산 중 일부가 손실되기 때문에 효소분해 간장 제조시 일부의 시스틴, 메티오닌 등의 아미노산을 첨가하므로서 제조비용이 상승하는 폐단이 있다The soy protein used in the conventional method for producing enzyme-degraded soy is high in price, and some amino acids such as cystine and methionine are produced during enzymatic soybean production because some of the essential amino acids are lost due to thermal degeneration of the protein when isolated from soybean. There is a closed end that increases the manufacturing cost by adding

또한 효소는 일반적으로 값이 비싸므로 단백질 분해효소인 프로테아제, 펩티아제, 아밀라제를 순차적으로 사용하여서 효소분해하기 때문에 효소는 물에 녹아서 활성을 발휘하는데 한번 물에 녹으면 되풀이해서 사용하기가 곤난함으로 단백질 분해효소의 손실이 많은 것이 문제점이다.In addition, since enzymes are generally expensive, they are enzymatically decomposed by using protease, protease, peptase, and amylase, which are proteolytic enzymes. Therefore, enzymes are dissolved in water to exert their activity. The problem is a high loss of protease.

또한 조미료용 단백질 가수분해물을 얻은 후 1차 여과 후 열처리한 후 그리고 농축한 후에 당과 아미노산을 주성분으로 하는 혼합물을 첨가하여서 열처리 반응시켜서 최종 여과하여 효소분해 간장을 제조하기 때문에 제조공정이 다단계로 복잡하여서 제조비용이 상승함은 물론 기호성인 맛이 저하되는 등 여러 문제점이 발생하고 있는 실정이다.In addition, after obtaining the protein hydrolyzate for seasoning, heat-treating after primary filtration, and concentrating, heat-treating reaction by adding a mixture containing sugar and amino acid as a main component, and finally filtering to prepare enzymatic soy sauce. As a result, manufacturing costs increase, as well as a decrease in palatability taste is a situation that occurs a number of problems.

이에 본 발명에서는 상기와 같은 문제점을 해결하기 위해서 발명한 것으로서, 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법에 있어서 크래스 100의 크린룸 내에서 상기 검정콩의 단백질, 지질, 당질과 생리활성물질이 함유된 검정콩 기능성 활성분말과 생수을 항온 혼합공정으로 검정콩 기능성 활성분말 용액 제조단계:Therefore, in the present invention to solve the above problems, in the preparation method of anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of the black bean functional active powder, protein, lipid, Step of preparing a black bean functional active powder solution using a constant temperature mixing process of black bean functional active powder and bottled water containing sugar and a bioactive substance:

상기 검정콩 기능성 활성분말 용액을 단백질 분해효소 프로테아제의 항온 고정화 효소분해공정으로 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액 제조단계:Step of preparing a functional amino acid solution containing lipids, sugars and physiologically active substances of black soybeans by the constant temperature-enzyme digestion process of the proteolytic enzyme protease of the black soybeans:

상기 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액에 죽염, 젖산균, 효모를 첨가하여서 항온 숙성공정으로, 생성된 알코올, 글리세롤, 아미노산의 유기물에 의해 풍미인 맛이 향상된 검정콩 효소분해 맛 간장의 제조단계:The black bean enzyme-degraded taste was improved by flavoring by the organic matter of alcohol, glycerol and amino acids produced by the incubation process by adding bamboo salt, lactic acid bacteria and yeast to the functional amino acid solution containing the lipids, sugars and bioactive substances of the black beans. Soy sauce manufacturing steps:

상기 검정콩 효소분해 맛 간장의 스팀살균 및 효소불활성화공정으로 위생 검정콩 효소분해 맛 간장의 제조단계:Preparation step of the hygienic black soybean enzyme-degraded soy sauce by steam sterilization and enzyme inactivation process of the black soybean-degradable taste soy sauce:

상기 위생 검정콩 효소분해 맛 간장에 검정콩 안토시아닌과 트레할로스을 첨가 후 균질혼합공정으로 안토시아닌 위생 검정콩 효소분해 맛 간장을 제조할 수 있도록 구성한 것이 특징이다The black soybean anthocyanin and trehalose were added to the hygienic black soybean enzyme-flavored soy sauce, followed by a homogeneous mixing process.

본 발명은 검정콩의 단백질, 지질, 당질과 생리활성물질이 활성화된 검정콩 기능성 활성분말과 생수을 항온 혼합공정으로 필수아미노산이 균형있게 함유된 양질의 단백질이 함유된 검정콩 기능성 활성분말 용액을 용이하게 제조할 수 있고, 또한 상기 검정콩 활성분말 용액을 고정화 효소분해공정으로 효율적으로 단시간에 검정콩 지질, 당질, 생리활성물질이 함유된 기능성 아미노산 용액을 제조할 수 있음으로 생산성이 향상될 수 있고, 또한 상기 검정콩 지질, 당질, 생리활성물질이 함유된 기능성 아미노산 용액에 죽염, 젖산균, 효모을 첨가하여 숙성 반응된 알코올, 글리세로, 아미노산의 유기물에 의해 풍미인 맛이 향상되며, 여과하지 안도록 구성함으로서 검정콩 효소분해 맛 간장이 제조할 수 있으며, 또한, 상기 검정콩 효소분해 맛 간장을 스팀살균 및 효소불활성화공정의 구성으로 위생성과 보존성을 향상시킬 수 있어 위생 검정콩 효소분해 맛 간장이 제조된 후 항산화제 검정콩 안토시아닌을 첨가하여 균질혼합공정을 구성함으로서 기능성을 향상시킨 안토시아닌 위생 검정콩 효소분해 맛 간장을 만들어 냄으로서, 검정콩의 영양과 기능성이 전부 포함되며, 여과 농축공정이 생략되어서 제조비용이 절감되어서 품질은 높이고, 가격은 싼 제품의 안토시아닌 위생 검정콩 효소분해 맛 간장을 소비자에게 공급할 수 있는 등 많은 효과을 가지는 발명이다.The present invention can easily prepare a black bean functional active powder solution containing high quality protein containing essential amino acid in a constant temperature mixing process of black bean functional active powder and bottled water activated with protein, lipid, sugar and bioactive substance of black bean. In addition, the black bean active powder solution can be efficiently produced in a short time by the immobilized enzymatic digestion process can be produced a functional amino acid solution containing black bean lipids, sugars, physiologically active substances can be improved productivity, and also the black bean lipids Alcohol, glycerol, and yeast were added to functional amino acid solution containing sugars, bioactive substances, and sugars, and the aging taste was improved by alcohol, glycerol, and organic substances of amino acids. Soy sauce can be prepared, and also, the black soybean enzyme-flavored soy sauce Sanitary Black Bean Enzyme Flavored Soy Sauce is manufactured, and anthocyanin sanitized black soybean enzyme-degraded taste is improved by constructing a homogeneous mixing process by adding antioxidant black bean anthocyanin. By making soy sauce, it contains all the nutrition and functionality of black soybeans, eliminating the filtration and concentration process, reducing manufacturing costs, increasing the quality, and supplying consumers with anthocyanin sanitary black soybean-enzyme flavored soybeans. It is an invention having many effects.

도 1은 본 발명의 기술이 적용된 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법의 공정도이고
도 2는 본 발명의 기술이 적용된 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조를 위한 장치의 구성을 나타내는 도면이다.
- 도면의 주요부분에 사용된 부호의 설명 -
1. 항온 혼합조. 2. 항온 효소분해 반응조
1-1 : 혼합기. 2-1 : 고정화 효소반응기
3. 항온 숙성 반응조. 4. 스팀증숙조
3-1 : 혼합기 4-1 : 스팀공급장치
5. 균질혼합저장조 6. 크래스 100의 크린룸
5-1 : 균질혼합기 6-1 : 헤파필터. 6-2 : 콘덴서
6-3 : 제습기.1 is a process chart of a method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of the functional active powder of black soybean to which the technique of the present invention is applied.
Figure 2 is a view showing the configuration of the apparatus for the production of anthocyanin sanitary black soybean enzyme-flavored soy sauce by the enzymatic decomposition of the black bean functional active powder to which the technique of the present invention is applied.
-Explanation of symbols used in the main part of the drawing-
1. Constant temperature mixing tank. 2. Constant Temperature Enzymatic Reaction Tank
1-1: Mixer. 2-1: Immobilized Enzyme Reactor
3. Constant temperature aging reactor. 4. Steam steam bath
3-1: Mixer 4-1: Steam Supply Device
5. Homogeneous mixed storage tank 6. Class 100 clean room
5-1: Homogenizer 6-1: HEPA filter. 6-2: Condenser
6-3: Dehumidifier.

이하 첨부된 도면 1, 도면 2와 관련하여 상기 목적을 달성하기 위한 본 발명의 바람직한 구성에 작용에 대하여 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings 1, 2 will be described the operation of the preferred configuration of the present invention for achieving the above object.

헤파필터(6-1), 콘덴서(6-2), 제습기(6-3)으로 구성된 크래스 100의 크린룸 내에서 단백질 43％, 지질 17％, 당질 20％와 생리활성물질인 이소플라본, 식이섬유, 레시틴, 리놀산, α리놀렌산, 올리고당, 루테인, 비타민 B, 비타민 E가 함유된 입도 600MESH의 검정콩 기능성 활성분말과 생수을 1:10 비율로 항온 혼합조(1)에 투입하여 혼합기(1-1)로 1500RPM으로 10분간 교반하여서 브릭스 6°의 단백질 분해효소의 최적 작용온도인 30℃의 검정콩 기능성 활성분말 용액이 제조된다.43% protein, 17% lipid, 20% sugar and isoflavones and dietary fiber in a clean room of class 100 consisting of HEPA filter 6-1, condenser 6-2 and dehumidifier 6-3. Into a constant temperature mixing tank (1), black bean functional active powder and bottled water of particle size 600MESH containing lecithin, linoleic acid, α linolenic acid, oligosaccharide, lutein, vitamin B, and vitamin E were mixed in a ratio of 1:10 to a mixer (1-1). By stirring at 1500 RPM for 10 minutes, a black bean functional active powder solution of 30 ° C., which is the optimum operating temperature of the proteolytic enzyme of Brix 6 °, is prepared.

상기 브릭스 6°의 30℃의 검정콩 기능성 활성분말 용액을 30℃을 유지하는 항온 효소분해 반응조(2)에 이송 후 단백질 분해효소인 프로테아제를 활성탄 담체에 고정화시켜서 단백질 분해효소인 프로테아제를 반복 사용할 수 있도록 구성된 고정화 효소반응기(2-1)을 100RPM으로 천천히 검정콩 기능성 활성분말 용액을 교반하여서 5시간 동안 30℃에서 필수아미노산이 균형있게 함유된 양질의 단백질을 가수분해 반응을 시켜서 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액이 제조된다.The Briggs 6 ° black bean functional active powder solution at 30 ° C. was transferred to a constant temperature enzyme digestion tank 2 maintaining 30 ° C., followed by immobilization of the protease protease on the activated carbon carrier so that the protease protease could be used repeatedly. Using the immobilized enzyme reaction reactor (2-1) at 100 RPM, the black bean functional active powder solution was slowly stirred to hydrolyze the high quality protein containing essential amino acids at 30 ° C. for 5 hours to hydrolyze the lipids, sugars and physiology of black beans. A functional amino acid solution containing the active substance is prepared.

상기 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액의 10％의 죽염과 1％의 젖산균과 1％의 효모을 첨가 후 항온 숙성 반응조(3)에 이송 후에 혼합기(3-1)로 100RPM으로 천천히 교반 후 10시간 동안 30℃에서 항온 숙성시키면 생성된 알코올, 글리세롤, 아미노산 등의 유기물에 의해 풍미인 맛이 향상된 검정콩 효소분해 맛 간장이 제조된다.After adding 10% bamboo salt, 1% lactic acid bacterium and 1% yeast of the functional amino acid solution containing the lipids, sugars and bioactive substances of the black soybeans, and transferring them to the constant temperature aging reactor (3), 100 RPM was added to the mixer (3-1). After stirring slowly at 30 ° C. for 10 hours at low temperature, black soybean enzyme-flavored soy sauce with improved flavor was prepared by organic substances such as alcohol, glycerol, and amino acids.

상기 검정콩 효소분해 맛 간장을 스팀증숙조(4)에 이송 후에 스팀공급장치(4-1)에서 90℃로 30분간 간접 가열하여 저온살균과 동시에 검정콩 효소분해 맛 간장 중의 효소을 불활성화시켜서 가열에 의한 10％ 감량된 위생 검정콩 효소분해 맛 간장 제조된다The black soybean enzyme-flavored soy sauce was transferred to a steam steaming tank (4), and then indirectly heated to 90 ° C. in a steam supply device (4-1) for 30 minutes to inactivate pasteurized enzymes in black soybean enzyme-flavored soy sauce at the same time. Prepared 10% reduced sanitary black soybean enzyme-flavored soy sauce

상기 위생 검정콩 효소분해 맛 간장의 3％의 검정콩 안토시아닌과 5％의 트레할로스를 첨가 후 균질혼합조(5)에서 균질혼합기(5-1)로 3000RPM으로 20분간 균질혼합하여서 안토시아닌 위생 검정콩 효소분해 맛 간장이 제조될 수 있게 되는 것이다.After adding 3% of black soybean anthocyanin and 5% of trehalose in the sanitary black soybean enzyme-flavored soy sauce, the mixture was homogenously mixed at 3000 RPM for 20 minutes in a homogeneous mixer (5-1) in a homogeneous mixing tank (5) for 20 minutes. This can be manufactured.

이러한 본 발명은 크래스 100의 크린룸 내에서 검정콩의 단백질 지질, 당질과 생리활성물질이 활성화된 검정콩 기능성 활성분말을 사용함으로서 생수와 1:10 비율로 항온 혼합공정으로 브릭스 6°의 30℃의 검정콩 기능성 분말 용액을 용이하게 제조함은 물론, 상기 검정콩 기능성 분말 용액을 항온 고정화 효소분해공정으로 단백질 분해효소의 반복 사용으로 효율적으로 검정콩의 지질, 당질, 생리활성물질이 함유된 기능성 아미노산 용액을 단시간에 제조할 수 있으며, 상기 용액에 죽염, 젖산균, 효모을 첨가하여서 항온 숙성공정으로 알코올, 글리세롤, 아미노산 등의 유기물의 생성되어 풍미인 맛을 향상시킬 수 있어서 검정콩 효소분해 맛 간장이 제조될 수 있다The present invention uses black bean functional active powder activated with protein lipids, sugars and physiologically active substances of black soybeans in a clean room of Cras 100, and mixes black water with brix 6 ° at a constant temperature of 1 ° C at 30 ° C. In addition to easily preparing a powder solution, a functional amino acid solution containing lipids, sugars, and bioactive substances of black soybeans can be efficiently prepared in a short time by repeatedly using proteolytic enzymes using the black bean functional powder solution in a constant temperature immobilized enzyme digestion process. By adding bamboo salt, lactic acid bacteria, and yeast to the solution, organic matters such as alcohol, glycerol, and amino acids may be produced by the constant temperature aging process to improve flavor, and black soybean enzyme-degraded soy sauce may be prepared.

상기 검정콩 효소분해 맛 간장을 스팀살균 및 효소불활성공정의 구성으로 위생성과 보존성이 향상된 위생 검정콩 효소분해 맛 간장이 제조될 수 있으며, 검정콩 안토시아닌과 트레할로스 첨가 후 균질혼합공정으로 기능성을 향상시키면서 전체 품질이 향상된 안토시아닌 위생 검정콩 효소분해 맛 간장 제조을 연속적으로 수행하는 것이 가능함으로 검정콩의 영양과 기능성을 전부 포함한 우수한 품질을 싼 가격으로 소비자에게 제공할 수 있는 장점을 가진다.The hygienic black soybean enzyme-flavored soy sauce can be prepared by the steam sterilization and soybean enzyme digestion taste of the soybean enzyme-degraded soy sauce, and the overall quality is improved by the homogeneous mixing process after the addition of black soy anthocyanin and trehalose Improved anthocyanin hygienic black soybean degrading taste It is possible to continuously perform soy sauce manufacturing has the advantage that can provide consumers with excellent quality at a low price, including all the nutrition and functionality of black beans.

헤파필터(6-1), 콘덴서(6-2), 제습기(6-3)로 구성된 크래스 100의 크린룸 내에서 입도 600MESH 검정콩 기능성 활성분말 10kg과 생수 100ℓ을 항온 혼합조(1)에 투입 후 혼합기(1-1)로 1500RPM으로 10분간 교반하여서 브릭스 6°의 30℃의 검정콩 기능성 분말 용액 제조 후 항온 효소분해 반응조(2)에 이송 후 단백질 분해효소인 프로테아제를 고정화시킨 활성탄 담체로 구성된 고정화 효소반응기(2-1)을 100RPM으로 검정콩 기능성 활성분말 용액을 교반하여서 5시간 가수분해 반응을 시켜서 검정콩의 지질, 당질, 생리활성물질이 함유된 아미노산 용액 110ℓ이 제조된 후, 항온 숙성 반응조(3)에 이송 후에 죽염 11kg, 젖산균 1.1kg, 효모 1.1kg을 투입 후 혼합기(3-1)로 100RPM로 교반 후 10시간 동안 30℃에서 숙성시키면 생성된 알코올, 글리세롤, 아미노산 등의 유기물에 의해 풍미인 맛이 향상된 123.2ℓ의 검정콩 효소분해 맛 간장이 제조된 후 스팀증숙조(4)에 이송 후에 스팀공급장치(4-1)에서 90℃로 30분간 간접 가열하여 저온살균 및 검정콩 효소분해 맛 간장 중의 효소을 불활성시켜서 위생 검정콩 효소분해 맛 간장 110ℓ가 제조된 후에 3.3kg 검정콩 안토시아닌과 5.5kg의 트레할로스을 첨가 후 균질혼합기(5-1)로 3000RPM으로 20분간 균질혼합하여서 안토시아닌 위생 검정콩 효소분해 맛 간장 118.8ℓ 제조된다In a clean room of Class 100 consisting of a HEPA filter (6-1), a condenser (6-2), and a dehumidifier (6-3), 10 kg of particle size 600MESH black bean functional active powder and 100 liters of bottled water were added to a constant temperature mixing tank (1). Immobilized enzyme reactor composed of activated carbon carrier which fixed protease as a protease after transfer to constant temperature enzymatic digestion reactor (2) after preparing a black bean functional powder solution of brix 6 ° at 10 minutes at 1500 RPM for 10 minutes with (1-1). After hydrolysis of (2-1) the black bean functional active powder solution at 100 RPM for 5 hours to prepare a 110 l amino acid solution containing the lipids, sugars, and bioactive substances of black soybeans, After transfer, add 11kg of bamboo salt, 1.1kg of lactic acid bacteria, and 1.1kg of yeast, and then stir at 100 RPM with a mixer (3-1), and then mature at 30 ° C for 10 hours. Flavored by organic substances such as alcohol, glycerol, and amino acids. Enzyme-flavored soy sauce with improved 123.2 L of black soybean was prepared and then transferred to a steam steaming tank (4), and then indirectly heated at 90 ° C. for 30 minutes in a steam supply device (4-1) to inactivate enzymes in pasteurized and black soybean enzyme-flavored soy. Soybean 110g of soybean black enzyme enzymatic flavor soy sauce was prepared, and then 3.3kg black soy anthocyanin and 5.5kg of trehalose were added, and then homogeneously mixed at 3000 RPM for 20 minutes with a homogenizer (5-1) to prepare 118.8 liters of anthocyanin hygienic black soybean enzymatic flavor soy.

검정콩 기능성 활성분말과 생수을 이용하여서, 항온 혼합공정, 항온 고정화 효소분해공정, 항온 숙성공정, 스팀살균 및 효소불활성화공정, 균질혼합공정으로 단시간에 검정콩의 영양과 생리활물질을 모두 담아서 기능성, 기호성, 보존성, 위생성, 생산성이 향상된 고품질 저가격의 안토시아닌 위생 검정콩 효소분해 맛 간장을 제조할 수 있어서 산업화 하기에 적합한 방법으로 산업상의 이용가능성은 매우 높다.Using black bean functional active powder and bottled water, it contains all the nutritional and bioactive substances of black soybeans in a short time with constant temperature mixing process, constant temperature fixed enzyme digestion process, constant temperature aging process, steam sterilization and enzyme inactivation process, and homogeneous mixing process. High quality low-cost anthocyanin sanitary black soybean enzyme-flavored soy sauce with improved preservation, hygiene and productivity can be produced, and thus industrially applicable as a suitable method for industrialization.

Claims (6)

크래스 100의 크린룸 내에서 검정콩의 단백질, 지질, 당질과 생리활성물질이 함유된 검정콩 기능성 활성분말과 생수을 항온 혼합공정으로 검정콩 기능성 활성분말 용액 제조단계:
상기 검정콩 기능성 활성분말 용액을 단백질 분해효소 프로테아제의 항온 공정화 효소분해공정으로 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액 제조단계:
상기 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액에 죽염, 젖산균, 효모를 첨가하여서 항온 숙성공정으로 생성된 알코올, 글리세롤, 아미노산의 유기물 의해 풍미인 맛이 향상된 검정콩 효소분해 맛 간장의 제조단계:
상기 검정콩 효소분해 맛 간장의 스팀살균 및 효소불활성화공정으로 위생 검정콩 효소분해 맛 간장의 제조단계:
상기 위생 검정콩 효소분해 맛 간장의 검정콩 안토시아닌과 트레할로스을 첨가 후 균질혼합공정으로 안토시아닌 위생 검정콩 효소분해 맛 간장 제조단계를 포함하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법Step of preparing black bean functional active powder solution by mixing black bean functional active powder and bottled water containing protein, lipid, sugar and bioactive substance of black bean in clean room of Cras 100:
A step of preparing a functional amino acid solution containing lipids, sugars and bioactive substances of black soybeans by the constant temperature enzymatic digestion of the proteolytic enzyme protease solution of the black soybeans:
Addition of bamboo salt, lactic acid bacteria, and yeast to the functional amino acid solution containing the lipids, sugars, and bioactive substances of the black soybeans. Manufacturing Steps:
Preparation step of the hygienic black soybean enzyme-degraded soy sauce by steam sterilization and enzyme inactivation process of the black soybean-degradable taste soy sauce:
Method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of black soybean functional active powder comprising anthocyanin sanitary black soybean enzyme-decomposed taste soy sauce by the homogeneous mixing process after adding the black soybean anthocyanin and trehalose of the hygienic black soybean enzyme-flavored soy sauce 제 1 항에 있어서: 헤파필터, 콘덴서, 제습기로 구성된 크래스 100의 크린룸 내에서 단백질 43％, 지질 17％, 당질 20％와 생리활성물질인 이소플라본, 식이섬유, 레시틴, 리놀산, α리놀렌산, 올리고당, 루테인, 비타민 B, 비타민 E가 함유된 입도 600MESH의 검정콩 기능성 활성분말과 생수을 1:10 비율로 항온 혼합공정으로 10분간 1500RPM으로 교반하여서 브릭스 6°의 단백질 분해효소의 최적 작용온도인 30℃의 검정콩 기능성 분말 용액을 제조하는 것을 특징하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법The method according to claim 1, wherein in a clean room of class 100 consisting of a hepa filter, a condenser, and a dehumidifier, 43% protein, 17% lipid, 20% sugar and isoflavone, dietary fiber, lecithin, linoleic acid, α-linolenic acid and oligosaccharide are bioactive substances. , Lutein, vitamin B, vitamin E containing black beans functional active powder of 600MESH and bottled water at 1:10 ratio by stirring at 1500RPM for 10 minutes by constant temperature mixing process. Method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic degradation of black soybean functional powder, characterized in that the black bean functional powder solution is prepared 제 1 항에 있어서: 상기 브릭스 6°의 30℃의 검정콩 기능성 분말 용액을 항온 효소분해반응공정으로 단백질 분해효소인 프로테아제를 활성탄 담체에 고정화시켜서 단백질 분해효소인 프로테아제를 반복 사용할 수 있도록 구성된 고정화 효소반응기을 100RPM으로 천천히 검정콩 기능성 분말 용액을 교반하여서 5시간 동안 30℃에서 필수아미노산이 균형있게 함유된 양질의 단백질을 가수분해 반응시켜서 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액을 제조하는 것을 특징으로 하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법The immobilized enzyme reactor configured to repeat the use of protease, a protease by immobilizing a protease, a protease, on an activated charcoal carrier in a constant temperature enzyme digestion process of the black bean functional powder solution at 30 ° C. Slowly stirring the black bean functional powder solution at 100 RPM for 5 hours to hydrolyze high-quality protein containing essential amino acids at 30 ° C. for 5 hours to produce a functional amino acid solution containing lipids, sugars and bioactive substances of black beans. Method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of functional black powder 제 1 항에 있어서: 상기 검정콩의 지질과 당질과 생리활성물질이 함유된 기능성 아미노산 용액의 10％의 죽염과 1％의 젖산균과 1％의 효모 첨가 후 혼합기로 100RPM으로 천천히 교반 후 항온 숙성 반응공정으로 10시간 동안 30℃에서 항온 숙성시키면 생성된 알코올, 글리세롤, 아미노산 등의 유기물에 의해서 풍미인 맛이 향상된 검정콩 효소분해 맛 간장이 제조되는 것을 특징으로 하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법.According to claim 1, after the addition of 10% bamboo salt, 1% lactic acid bacteria and 1% yeast of the functional amino acid solution containing the lipids, sugars and bioactive substances of the black soybeans and slowly stirred at 100 RPM with a mixer and then incubation Anthocyanin hygiene by enzymatic degradation of black bean functional active powder, characterized in that the taste of black bean enzyme-degraded soy sauce is produced by flavoring by organic substances such as alcohol, glycerol, amino acids, etc. produced at 30 ° C. for 10 hours. Method of manufacturing black soybean enzyme-degraded soy sauce. 제 1 항에 있어서: 상기 검정콩 효소분해 맛 간장을 스팀살균 및 효소불활성화공정으로 스팀증숙조에서 90℃로 30분간 간접 가열하여서 저온살균과 검정콩 효소분해 맛 간장 중의 효소을 불활성시켜 가열에 의한 10％ 감량된 위생 검정콩 효소분해 맛 간장이 제조되는 것을 특징으로 하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법The method of claim 1, wherein the black soybean-degraded flavored soy sauce is indirectly heated to 90 ° C. for 30 minutes in a steam steaming bath by steam sterilization and enzyme inactivation process to inactivate enzymes in pasteurized and black soybean-degraded flavored soy sauce for 10% by heating. Method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic digestion of black soybean functional active powder, characterized in that reduced weight of sanitary black soybean enzymatic taste soy sauce is prepared 제 1 항에 있어서: 상기 위생 검정콩 효소분해 맛 간장의 3％의 검정콩 안토시아닌과 5％의 트레할로스를 첨가 후 균질혼합공정으로 균질혼합기로 3000RPM으로 20분간 균질혼합하여서 안토시아닌 위생 검정콩 효소분해 맛 간장이 제조되는 것을 특징으로 하는 검정콩 기능성 활성분말의 효소분해에 의한 안토시아닌 위생 검정콩 효소분해 맛 간장의 제조방법The anthocyanin sanitary black soybean enzyme-flavored soy sauce is prepared by adding the 3% black soy anthocyanin and 5% trehalose of the soybean soybean enzymatic taste soy sauce and homogeneously mixing at 3000 RPM for 20 minutes using a homogeneous mixing process. Method for producing anthocyanin sanitary black soybean enzyme-flavored soy sauce by enzymatic decomposition of black soybean functional active powder, characterized in that
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102894095A (en) * 2012-10-17 2013-01-30 山东凯乐黑豆制品有限公司 Manufacture method of black bean milk with high anthocyanin content
CN102934775A (en) * 2012-11-06 2013-02-20 天津大学 Enzymolysis processing technology based method for processing fast-food whole-grain black beans
CN111213840A (en) * 2018-11-26 2020-06-02 内蒙古伊利实业集团股份有限公司 Black bean concentrated solution, solid black bean product and production and processing methods thereof
CN115517313A (en) * 2021-06-24 2022-12-27 山西大学 Method for improving functional properties of samara protein

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102894095A (en) * 2012-10-17 2013-01-30 山东凯乐黑豆制品有限公司 Manufacture method of black bean milk with high anthocyanin content
CN102934775A (en) * 2012-11-06 2013-02-20 天津大学 Enzymolysis processing technology based method for processing fast-food whole-grain black beans
CN111213840A (en) * 2018-11-26 2020-06-02 内蒙古伊利实业集团股份有限公司 Black bean concentrated solution, solid black bean product and production and processing methods thereof
CN115517313A (en) * 2021-06-24 2022-12-27 山西大学 Method for improving functional properties of samara protein
CN115517313B (en) * 2021-06-24 2024-03-12 山西大学 Method for improving functional properties of samara protein

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