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Manufacturing method of soybean paste by protease and its processed products

A manufacturing method, soybean paste technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, applications, etc., can solve the problem of not being able to produce enough protease

Inactive Publication Date: 2009-01-14
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the disadvantages of the traditional method are that the cultivation and inoculation of the strains, the prevention of contamination of soybeans by other bacteria during the cultivation, and the technical problem of not being able to produce enough protease due to mutations during storage

Method used

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  • Manufacturing method of soybean paste by protease and its processed products
  • Manufacturing method of soybean paste by protease and its processed products
  • Manufacturing method of soybean paste by protease and its processed products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 shortens the soybean paste preparation method of ripening period

[0036] Soybeans are shaped, dried and fermented according to traditional methods, then soaked in 20-25% brine for 90 days. Subsequently, the fermented soybeans are separated from the brine and ground. As shown in Table 1, 5% protease was added to fermented soybeans, and then aged for 40 days. The added enzymes were proteases of Aspergillus origin (Promod 279P; Biocatalysts, England), and proteases of Bacillus origin (Delvolase; DSM Food Specialties, Netherlands and Maxazyme NMP DS; DSM Food Specialties, Netherlands). As a result, compared with the control, the ripening degree of the soybean paste after adding the enzyme increased to 191-339mg% with the addition of the enzyme in the soybean paste.

[0037] Table 1 According to the ripening degree of Aspergillus-derived protease and Bacillus-derived protease added to soybean paste isolated from brine (unit: ripening degree mg%)

[0038] ...

Embodiment 2

[0039] Embodiment 2 shortens the soybean paste preparation method of ripening period

[0040] Soybeans are shaped, dried and fermented according to traditional methods, then soaked in 20-25% brine for 90 days. Subsequently, the fermented soybeans are separated from the brine and ground. As shown in Table 2, 3% protease was added to the fermented soybeans, followed by aging for 50 days. The added enzymes were papaya-derived protease (Collupulin MG); pineapple-derived protease (Bromelain 1200GDU; Great Food, Thailand) and Aspergillus-derived protease (Promod 279P; Biocatalysts, England). As a result, compared with the control, the ripening degree of soybean paste after adding the enzyme increased to 230-268mg% with the enzyme added to the soybean paste. Compared with the control, the protease activity of the enzyme in soybean paste increased by 52-87%.

[0041] Table 2 Results after adding plant protease and protease complex to soybean paste isolated from brine

[0042] ...

Embodiment 3

[0047] The sensory evaluation result of the prepared soybean paste of embodiment 3 with the shortened ripening period

[0048] Soybeans are shaped, dried and fermented according to traditional methods, and soaked in 20-25% brine for 80 days. Subsequently, the fermented soybeans are separated from the brine and ground. As shown in Table 2, 3% protease was added to fermented soybeans, and then aged for 60 days. Group A is the control group, group B is the enzyme derived from papaya (Collupulin MG), and group C is the protease derived from Bacillus subtilis (Maxazyme NMP DS). As soon as the aging was over, each soybean paste (control, papaya-derived enzyme-added group, and Bacillus protease-added group) was handed over to inspectors to investigate color preference, flavor preference, salty taste preference, delicate taste preference (delicate taste preference), refreshing Net preference (celanstate preference), and total taste preference, wherein the testers consisted of 5 male...

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Abstract

The present invention relates to a method of manufacturing soybean paste characterized by the addition of a protease during the production of the soybean paste to accelerate aging and enhance the quality of the soybean paste prepared thereby. More precisely, the present invention relates to a method of manufacturing soybean paste comprising the step of adding single protease or a protease complex prepared by mixing at least two different proteases selected from a group consisting of protease originating from Aspergillus oryzae, having excellent protein degradation capacity; protease originating from Bacillus spp. and plant proteases such as those originating from papaya and pineapple. According to the present invention, by the addition of a protease with excellent protein degradation capacity, a soybean paste with unique tastes and flavors can be prepared with reduced aging time and increased production efficiency.

Description

technical field [0001] The present invention relates to a method for manufacturing soybean paste by adding protease to soybean paste, more precisely, relates to a manufacturing method of soybean paste, which includes adding protease with excellent protein degradation performance to promote the ripening of soybean paste, High-quality soybean paste is thereby produced, and also relates to soybean paste prepared thereby. Background technique [0002] The manufacturing methods of soybean paste are mainly divided into traditional methods and improved modern methods. According to the traditional method, although there are differences between provinces, it is basically steamed, ground and shaped into bricks, rectangles or spheres, and then dried for 2-3 days. Then, once cracks appear on the surface, the formed and dried fermented soybeans are tied and hung with the straw at the right temperature and humidity. Subsequently, various natural microorganisms adhere and multiply on it....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L11/00A23L11/20
CPCA23L1/202A23L1/2113A23L1/2008A23L11/33A23L11/70A23L11/50A23V2002/00A23V2250/21C12R2001/07
Inventor 宋致光张殷硕李承真朴钟勉张荣一朴熙璟安美英崔峻凤
Owner CJ CHEILJEDANG CORP
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