Method for preparing a fermented soybean meal using bacillus strains

A technology of soybean powder and bacillus, applied in food preparation, application, animal feed, etc., to achieve the effect of improving digestion and absorption speed and reducing total cost

Active Publication Date: 2011-04-20
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Likewise, there are no products produced by utilizing proteases and functional polysaccharides, which are produced by bacillus during solid state fermentation of soybean flour, or by applying the potency of probiotic microorganisms

Method used

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  • Method for preparing a fermented soybean meal using bacillus strains
  • Method for preparing a fermented soybean meal using bacillus strains
  • Method for preparing a fermented soybean meal using bacillus strains

Examples

Experimental program
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Embodiment approach

[0104] Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these examples are for illustrative purposes only and the invention is not intended to be limited in scope.

Embodiment 1

[0107] Example 1: Growth of Bacillus and Lactobacillus according to Moisture Content of Soybean Flour

[0108] In order to determine the moisture content of soybean flour suitable for bacterial culture, water was added to soybean flour at 30%, 40%, 50% and 60% moisture content, and 50 g of the water-added soybean flour was put into a beaker (250 mL). Then, the top of the beaker was covered with aluminum foil and tied tightly with a rubber band. Heat treatment was performed at 80°C for 30 min, followed by cooling.

[0109] According to one embodiment of the present invention, soybean flour fermentation is carried out using preferred Bacillus subtilis TP6 (KFCC 11343P) (hereinafter referred to as "TP6" strain) and Lactobacillus plantarum P23 (KCCM80048) (hereinafter referred to as "P23" strain) . A medium containing xylose 2%, soytone 0.5% and beef extract 0.5% was used for seed culture of TP6 strain, and P23 strain was pre-cultured at 37° C. for 24 hours using MRS broth (Difc...

Embodiment 2

[0117] Embodiment 2: the heat treatment condition of soybean flour

[0118] In the fermentation of soybean flour, heat treatment of water-added soybean flour is important in terms of preventing contamination and providing soybean flour with a chemical environment suitable for fermentation. The present inventors studied the heat treatment conditions of soybean flour. In order to establish minimal heat treatment conditions where contamination can be prevented and inoculated strains can actively grow during fermentation, the moisture content of soybean flour was adjusted to 60%, and then 50 g of it was placed in a 250 mL beaker with the top of the flask Seal with aluminum foil, followed by heat treatment in an autoclave at 60°C, 80°C, 105°C and 121.1°C for 10-30min, respectively.

[0119] In the same manner as in Example 1, 5% of each seed medium of the TP6 and P23 strains was inoculated into each soybean flour heat-treated under different heat treatment conditions, and incuba...

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Abstract

The present invention relates to a method for producing a fermented soybean meal, comprising the steps of: (a) adding water to a soybean meal to perform heat-treatment; (b) cooling the heat-treated soybean meal, and then inoculating a Bacillus strain thereinto; and (c) acquiring a fermented soybean meal by solid fermentation of the Bacillus-inoculated soybean meal, and to a fermented soybean meal produced by the method. The method of the present invention uses a Bacillus strain having excellent properties required for the production of fermented soybean meal, in particular, Bacillus subtilis TP6 strain as a fermentation strain. Therefore, the fermented soybean meal produced by the present invention is a high-quality plant protein source in that various anti-nutritional factors including trypsin inhibitors, soybean oligosaccharides and polysaccharides are almost all removed, its protein content is high, and digestion and absorption rates are also improved by low-molecularization of the proteins. In particular, the TP6 strain capable of removing anti-nutritional factors is used to improve the product quality equivalent to or better than those produced by the known fermented soybean meals while reducing the fermentation time, thereby remarkably increasing the annual production.

Description

technical field [0001] The present invention relates to an inexpensive and effective method of producing fermented soybean meal for the purpose of improving or improving the quality of defatted soybean meal as a vegetable protein source, and fermented soybean meal produced by the same method. Background technique [0002] Since wind cow disease, which is fatal to humans, has been shown to be caused by animal protein components in cattle feed, there has been an increasing worldwide trend to replace animal protein in feed with vegetable protein. [0003] Defatted soybean meal (hereinafter, referred to as "soybean meal") is the most common source of vegetable protein used in the feed market as a substitute for animal proteins such as fish meal, meat and bone meal or blood plasma. In Korea, soybean meal used as a plant protein source accounts for 60% of the total meal supply, amounting to 2 million tons per year (Korea Feed Ingredients Association, 2004). [0004] Soy flour is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23L11/00
CPCA23K1/008A23L1/2008A23K1/1813A23K1/007A23K10/12A23K10/16A23K50/10A23L11/50
Inventor 徐尚铉赵成捘洪暎镐柳济熏姜姓熙池玄朴承源卞裕亮赵石铁鞠武昌朴贤镐
Owner CJ CHEILJEDANG CORP
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