A method for producing a fermented product rich in gamma-glutamyl peptides by providing a gypmunmat

Abstract

This specification discloses a plant fermented product containing gamma-glutamyl peptide at a high concentration, and a method for producing the plant fermented product. In one embodiment, the plant fermented product of the present disclosure contains gamma-glutamyl peptide at a high concentration, and thus provides a deep, rich flavor, and the plant fermented product can be used as a sauce such as soy sauce to impart a gyppunmat to foods. In addition, the method for producing a plant fermented product according to one embodiment of the present disclosure can stably produce a plant fermented product containing gamma-glutamyl peptide at a high concentration.

Description

[Technical field]

[0001] The present specification relates to a vegetable fermentation product containing a high concentration of gamma-glutamyl peptide, and a method for producing said vegetable fermentation product.

[0002] [Korea Research and Development Project that supported this invention] [Project unique number]1545024061 [Issue number] 120024022HD [Department name] Ministry of Agriculture, Food and Rural Affairs, Korea [Name of issue management (specialized) organization] Korea Agricultural and Food Technology Planning and Evaluation Institute [Research project name] Development of custom-made innovative food and natural safe ingredient technology (R&D) [Research title] Development of vegetable fermentation flavor modules 1 and 2 [Contribution rate] 3 / 5 [Name of the project execution organization] Sempio Foods Company [Research period] January 1, 2021 to December 31, 2021

[0003] [Korea Research and Development Project that supported this invention] [Project unique number]1711129879 [Project number] 2017M3C1B5019298 [Department name] Ministry of Science, ICT and Technology, Korea [Name of issue management (specialized) organization] Korea Research Foundation [Research project name] STEAM research (R&D) [Research topic] Development of various highly functional traditional soy sauce products [Contribution rate] 1 / 5 [Name of the project execution organization] Sempio Foods Company [Research period] January 1, 2021 to December 31, 2021

[0004] [Korea Research and Development Project that supported this invention] [Project unique number]1545026165 [Subject number] 322022051SB010 [Department name] Ministry of Agriculture, Food and Rural Affairs, Korea [Name of issue management (specialized) organization] Korea Agricultural and Food Technology Planning and Evaluation Institute [Research project name] Development of high added-value food technology [Research title] Development of global natural seasoning materials using soy sauce fermentation technology [Contribution rate] 1 / 5 [Supervising organization] Sempio Foods Co., Ltd. Weol Fermentation Research Center [Research period] April 1, 2022 to December 31, 2022 [Background technology]

[0005] The Joseon Dynasty agricultural book, "Enlarged Forest Economy" (1766), has the expression "Soy sauce is the mother of all flavors," while the Joseon Dynasty cookbook, "Gyeonggeong Soseo" (1815), has the words "Eat rice like spring, eat soup like summer, eat soy sauce like autumn, and drink alcohol like winter," showing just how important a role soy sauce played in the diet of Koreans.

[0006] The taste of soy sauce can be described as Gippeunmat, which is made up of various flavor components produced during the fermentation process. Gippeunmat has a well-ripened, fragrant flavor and a deep, rich flavor that is reminiscent of a long cooking time using a lot of ingredients. Gippeunmat enhances the positive tastes and aromas of ingredients and reduces negative tastes and aromas (bitterness, fishy smell, etc.), allowing you to enjoy the original flavor of the ingredients. It is a light, refreshing taste that is different from the harsh, sweet, oily, artificial flavors that can be felt when seasonings are used.

[0007] In Japan, there is an expression similar to gippunmat called koku (richness), which is considered an important factor in improving the palatability of food. Koku is a unique sensation that induces various tastes, aromas, and texture stimuli, and is expressed as complexity. When this sensation spreads throughout the mouth while maintaining a unique flavor (richness, richness, mouthfulness), and a lingering aftertaste (continuity) remains after swallowing, it is said to have koku.

[0008] In Japan, research into substances with full-bodied characteristics is being actively conducted, and among them, gamma-glutamyl peptides such as glutathione and γ-EVG, which are effective even at low concentrations, are known. Gamma-glutamyl peptides act as agonists on the CaSR (calcium-sensing receptor) present in taste cells, and are known to improve the full-bodied characteristics as well as sweetness, saltiness, and umami.

[0009] Gamma-glutamyl peptides are widely present in nature, and are known to be present in foods, particularly fermented foods such as soy sauce, cheese, and salted fish. Microorganisms used in fermented foods, such as Penicillium roquefortii, Bacillus spp., and lactic acid bacteria, produce proteolytic enzymes and gamma-glutamyltransferases required for the bioconversion of gamma-glutamyl peptides. During the fermentation process, raw material proteins are hydrolyzed into amino acids and peptides by proteolytic enzymes, and are used as donor and acceptor substrates by the action of gamma-glutamyltransferase, and are bioconverted into gamma-glutamyl peptides.

[0010] Conventional gamma-glutamyl peptide synthesis is carried out in an environment where only single amino acid, peptide-type substrates and genetically modified microorganisms are present, and purely isolated and purified enzymes are present, so there are few factors that inhibit synthesis, and high concentrations can be synthesized in a short time, and the content is very high because it is carried out in a short time under conditions that maximize the synthesis yield. On the other hand, vegetable protein raw materials contain complex components such as carbohydrates in addition to proteins, which act as factors that inhibit gamma-glutamyl peptide bioconversion, making it difficult to produce fermented foods with a high gamma-glutamyl peptide content.

[0011] In addition, vegetable protein raw materials contain a large amount of amino acids such as glutamine that can be used as a substrate for gamma-glutamyl peptide, but because they exist in the form of protein, they cannot be immediately used as a substrate. In order for vegetable protein to be used as a substrate, a long-term fermentation process is required in which it is hydrolyzed into free amino acids and low molecular weight peptides, but during this process, gamma-glutamyl peptides already produced can be bioconverted into other substances by the action of gamma-glutamyltransferase, making it difficult to produce fermented foods with a high content of gamma-glutamyl peptides.

[0012] There are no known foods that have a significantly increased content of gamma-glutamyl peptides by bioconversion of vegetable protein raw materials using microbial fermentation technology. The gamma-glutamyl peptides analyzed in conventional fermented foods are γ-EE (18.4-25.2 mg / L), γ-EI (11.3-13.4 mg / L), γ-EL (11.6-14.0 mg / L), γ-EF (30.3-31.5 mg / L), and γ-EVG (0.15-0.61 mg / dl), and the amounts are very small.

[0013] Leucine aminopeptidase is an enzyme that hydrolyzes amino acids located at the N-terminus of peptides, and unlike most enzymes that have narrow substrate specificity, it has broad substrate specificity and can degrade various amino acid bonds located at the N-terminus of peptides. Therefore, when fermented in an environment where the activities of leucine aminopeptidase and gamma-glutamyltransferase are high, plant proteins are quickly hydrolyzed into free amino acids, which are substrates for gamma-glutamyltransferase, in the form of low molecular weight peptides, and these are bioconverted into the form of gamma-glutamyl peptides to produce high concentrations of gamma-glutamyl peptides.

[0014] Therefore, while searching for a method for bioconverting vegetable proteins into gamma-glutamyl peptides, the inventors confirmed that a vegetable fermentation product containing high concentrations of gamma-glutamyl peptides can be produced by fermenting vegetable protein raw materials using an Aspergillus oryzae strain with high leucine aminopeptidase activity and a Bacillus amyloliquefaciens strain with high gamma-glutamyltransferase activity, thereby completing the present invention. [Prior art documents] [Patent documents]

[0015] [Patent Document 1] Korean Patent No. 10-2063303 [Patent Document 2] Korean Patent Publication No. 10-2019-33928 [Patent Document 3] Korean Patent Publication No. 10-2017-78306 [Patent Document 4] Korean Patent Publication No. 10-2017-3289 Summary of the Invention [Problem to be solved by the invention]

[0016] In one aspect, the present disclosure aims to provide a plant-based fermentation product that is rich in gamma-glutamyl peptides.

[0017] In another aspect, the present disclosure aims to provide a method for producing a plant-based fermentation product containing a high concentration of gamma-glutamyl peptides using an Aspergillus oryzae strain and a Bacillus amyloliquefaciens strain.

[0018] In another aspect, the present disclosure aims to provide a food composition comprising the fermented plant product. [Means for solving the problem]

[0019] To achieve the above object, in one aspect, the present disclosure provides a plant-based fermented product containing gamma-glutamyl peptide at a concentration of 700 ppm or more.

[0020] In an exemplary embodiment, the gamma-glutamyl peptide may include at least one of a gamma-glutamyl dipeptide γ-Glu-X and a gamma-glutamyl tripeptide γ-Glu-XY.

[0021] In an exemplary embodiment, X and Y may be the same or different amino acids.

[0022] In an exemplary embodiment, the amino acids are aspartic acid (Asp), threonine (Thr), serine (Ser), asparagine (Asn), glutamic acid (Glu), and the like. acid; Glu), glutamine (Glutamine; Gln), cysteine ​​(Cys), proline (Pro), glycine (Gly), alanine (Ala), valine (Valine; Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyrosine; Tyr), phenylalanine (Phe), histidine (Histidine; His), tryptophan (Tryptophan; Trp), lysine (Lys), and arginine (Arg).

[0023] In an exemplary embodiment, the fermented product may be at least one selected from the group consisting of soybeans, peas, chickpeas, lentils, broad beans, mung beans, rice, and purified proteins thereof.

[0024] In an exemplary embodiment, the fermentation product may be a fermentation product of an Aspergillus oryzae strain, and the Aspergillus oryzae strain may be the Aspergillus oryzae SMF119 strain (accession number KCTC12947BP).

[0025] In an exemplary embodiment, the fermentation product may be a fermentation product of a Bacillus amyloliquefaciens strain, and the Bacillus amyloliquefaciens strain may be the Bacillus amyloliquefaciens SMB469 strain (accession number KCTC12822BP).

[0026] In one aspect, the present disclosure provides a food composition comprising the fermented plant product.

[0027] In one aspect, the present disclosure provides a seasoning material comprising the fermented plant product.

[0028] In an exemplary embodiment, the fermented plant product may be contained in an amount of 0.001 to 99.99% by weight based on the total weight of the seasoning ingredient.

[0029] In one aspect, the present disclosure provides a method for producing a plant-based fermented product, the method comprising the steps of inoculating a plant-based raw material with an Aspergillus oryzae strain and culturing the plant-based raw material, and inoculating the cultured plant-based raw material with a Bacillus amyloliquefaciens strain and fermenting the plant-based raw material.

[0030] In an exemplary embodiment, the Aspergillus oryzae strain may be the Aspergillus oryzae SMF119 strain, which may have the deposit number KCTC12947BP.

[0031] In an exemplary embodiment, the step of inoculating and culturing the Aspergillus oryzae strain may be performed at 20 to 40° C. for 40 to 72 hours.

[0032] In an exemplary embodiment, the Bacillus amyloliquefaciens strain may be the Bacillus amyloliquefaciens SMB469 strain, and the Bacillus amyloliquefaciens SMB469 strain may have the deposit number KCTC12822BP.

[0033] In an exemplary embodiment, the step of inoculating the Bacillus amyloliquefaciens strain and fermenting may be performed at 25 to 55° C. for 5 to 200 days.

[0034] In one exemplary embodiment, the fermenting step may be characterized by adding salt water to the cultured plant material.

[0035] In an exemplary embodiment, the method for producing a plant-based fermented product may further include a step of heat-treating the plant-based raw material prior to the culturing step. Effect of the Invention

[0036] In one aspect, the plant fermentation product according to the present disclosure contains a high concentration of gamma-glutamyl peptide, providing a deep and rich flavor. The plant fermentation product can be used as a sauce such as soy sauce to impart a ginger mat to foods.

[0037] In one aspect, the plant fermented product according to the present disclosure can reduce sodium intake by adding Gippun mat to foods with low sodium content to increase their palatability.

[0038] In one embodiment, the method for producing a plant-based fermented product according to the present disclosure uses an Aspergillus oryzae strain with high leucine aminopeptidase activity to effectively hydrolyze proteins in plant-based raw materials into free amino acids and dipeptides, and ferments the raw materials using a Bacillus amyloliquefaciens strain with high gamma-glutamyltransferase activity, thereby producing a plant-based fermented product containing a high concentration of gamma-glutamyl peptides. [Brief description of the drawings]

[0039] [Figure 1] 1 is a graph showing the content of gamma-glutamyl peptide in a plant fermentation product according to an embodiment of the present disclosure and a comparative example. [Diagram 2] 1 is a graph showing the results of a sensory evaluation of soup made from a plant fermented product according to an embodiment of the present disclosure. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0040] The present disclosure will be described in detail below.

[0041] In one aspect, the present disclosure provides a plant-based fermentate, the fermentate comprising gamma-glutamyl peptide at a concentration of 700 ppm or more.

[0042] In an exemplary embodiment, the plant fermentate may contain gamma-glutamyl peptide at a concentration of 700 ppm to 2000 ppm based on the weight of the fermentate. Specifically, the plant fermentation product contains gamma-glutamyl peptide at 700 ppm or more, 710 ppm or more, 720 ppm or more, 730 ppm or more, 740 ppm or more, 750 ppm or more, 760 ppm or more, 770 ppm or more, 780 ppm or more, 790 ppm or more, 800 ppm or more, 810 ppm or more, 820 ppm or more, 830 ppm or more, 840 ppm or more, 850 ppm or more, 860 ppm or more, 870 ppm or more, 880 ppm or more, 890 ppm or more, 900 ppm or more, 910 ppm or more, 920 ppm or more, 930 ppm or more, 940 ppm or more, 950 ppm or more, 960 ppm or more, 970 ppm or more, 980 ppm or more, 990 ppm or more, or 1000 ppm or more. 0ppm or less, 1990ppm or less, 1980ppm or less, 1970ppm or less, 1960ppm or less, 1950ppm or less, 1940ppm or less, 1930ppm or less, 19 20ppm or less, 1910ppm or less, 1900ppm or less, 1890ppm or less, 1880ppm or less, 1870ppm or less, 1860ppm or less, 1850ppm or less, 18 It may be contained at a concentration of 40 ppm or less, 1830 ppm or less, 1820 ppm or less, 1810 ppm or less, 1800 ppm or less, 1790 ppm or less, 1780 ppm or less, 1770 ppm or less, 1760 ppm or less, 1750 ppm or less, 1740 ppm or less, 1730 ppm or less, 1720 ppm or less, 1710 ppm or less, or 1700 ppm or less. The ppm may be based on the total weight of the plant fermentation product.

[0043] In an exemplary embodiment, the gamma-glutamyl peptide may include at least one of a gamma-glutamyl dipeptide γ-Glu-X and a gamma-glutamyl tripeptide γ-Glu-XY.

[0044] In an exemplary embodiment, X and Y may be the same or different amino acids. For example, a gamma-glutamyl tripeptide in which X and Y are the same amino acid may be γ-Glu-Val-Val, γ-Glu-Glu-Glu, etc., and a gamma-glutamyl tripeptide in which X and Y are different amino acids may be γ-Glu-Val-Cys, γ-Glu-Ala-Gly, etc.

[0045] In an exemplary embodiment, the amino acids are aspartic acid (Asp), threonine (Thr), serine (Ser), asparagine (Asn), glutamic acid (Glu), and the like. acid; Glu), glutamine (Glutamine; Gln), cysteine ​​(Cys), proline (Pro), glycine (Gly), alanine (Ala), valine (Valine; Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyrosine; Tyr), phenylalanine (Phe), histidine (Histidine; His), tryptophan (Tryptophan; Trp), lysine (Lys), and arginine (Arg).

[0046] In an exemplary embodiment, the fermented product may be a fermented product of a plant material, for example, at least one selected from the group consisting of soybean, pea, chickpea, lentil, broad bean, mung bean, rice, and purified proteins thereof, but is not necessarily limited thereto.

[0047] In an exemplary embodiment, the fermentation product may be a fermentation product of an Aspergillus oryzae strain, for example, the Aspergillus oryzae strain SMF119 (Accession No. KCTC12947BP).

[0048] In an exemplary embodiment, the fermentation product may be a fermentation product of a Bacillus amyloliquefaciens strain, for example, the Bacillus amyloliquefaciens strain SMB469 (accession number KCTC12822BP).

[0049] In an exemplary embodiment, the fermented plant product may be used as a seasoning material by itself, or may be processed and used as a seasoning material, and the processing may include at least one of mixing, separation, extraction, heating, sterilization, and drying.

[0050] The seasoning material in this specification may refer to a substance that is added to food or used in cooking to enhance the flavor and enhance the taste, for example, the seasoning material may be soy sauce, gochujang, soybean paste, seasoned soy sauce, kimchi sauce, soy sauce sauce, japchae sauce, pickle sauce, dressing sauce, tomato sauce, cream sauce, soup base, etc.

[0051] In one aspect, the present disclosure provides a food composition comprising the fermented plant product.

[0052] In an exemplary embodiment, the food product may include at least one selected from the group consisting of low-salt food products, plant-based food products, meat alternatives, pet food products, infant food products, and health food products.

[0053] In this specification, low-salt food may mean food with reduced sodium content compared to normal food. For example, the low-salt food may have a salinity of 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1% or less, 0.95% or less, 0.9% or less, 0.85% or less, 0.8% or less, 0.75% or less, 0.7% or less, 0.65% or less, 0.6% or less, 0.55% or less, 0.5% or less, 0.49% or less, 0.48% or less, 0.47% or less, 0.46% or less, 0.45% or less, 0.44% or less, 0.43% or less, 0.42% or less, 0.41% or less, 0.4% or less, 0.39% or less, 0.38% or less, 0. It may be 37% or less, 0.36% or less, 0.35% or less, 0.34% or less, 0.33% or less, 0.32% or less, 0.31% or less, 0.3% or less, 0.29% or less, 0.28% or less, 0.27% or less, 0.26% or less, 0.25% or less, 0.24% or less, 0.23% or less, 0.22% or less, 0.21% or less, 0.2% or less, 0.19% or less, 0.18% or less, 0.17% or less, 0.16% or less, 0.15% or less, 0.14% or less, 0.13% or less, 0.12% or less, 0.11% or less, or 0.1% or less.

[0054] In this specification, a plant-based food may refer to a food in which an animal ingredient, such as meat, seafood, eggs, dairy products, etc., is replaced with a plant ingredient. For example, the plant-based food may refer to a food manufactured or processed by replacing an animal ingredient with a plant ingredient.

[0055] In the present specification, the meat substitute food may refer to a food that is made to have a similar taste and texture to meat, instead of meat such as beef, pork, chicken, etc. Examples of the meat substitute food include, but are not limited to, plant-based meat substitute, cell-cultured meat, insect protein food, etc.

[0056] Pet food herein may refer to food including any food such as staples and treats consumed by pets such as dogs, cats, etc. For example, pet food may include, but is not necessarily limited to, dry food, wet food, nutritional feed, pet beef jerky, dog chews, etc.

[0057] In one aspect, the present disclosure provides a seasoning material comprising the fermented plant product.

[0058] In an exemplary embodiment, the seasoning ingredient may contain the fermented plant product in an amount of 0.001 to 99.99 wt % based on the total weight of the seasoning ingredient.Specifically, the seasoning material contains the fermented vegetable matter at a concentration of 0.001% by weight or more, 0.002% by weight or more, 0.003% by weight or more, 0.004% by weight or more, 0.005% by weight or more, 0.006% by weight or more, 0.007% by weight or more, 0.008% by weight or more, 0.009% by weight or more, 0.01% by weight or more, 0.02% by weight or more, 0.03% by weight or more, 0.04% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight or more, 1% by weight or more, 2% by weight or more, 3% by weight or more, or 4% by weight or more. % or more, 4wt% or more, 5wt% or more, 6wt% or more, 7wt% or more, 8wt% or more, 9wt% or more, 10wt% or more, 11wt% or more, 12wt% or more, 13wt% or more, 14wt% or more, 15wt% or more, 16wt% or more, 17wt% or more, 18wt% or more, 19wt% 20 weight% or more, 21 weight% or more, 22 weight% or more, 23 weight% or more, 24 weight% or more, 25 weight% or more, 26 weight% or more, 27 weight% or more, 28 weight% or more, 29 weight% or more, 30 weight% or more, 31 weight% or more, 32 weight% or more, 33 weight% or more, 34 weight% or more, 3 It may be contained at 5% by weight or more, 36% by weight or more, 37% by weight or more, 38% by weight or more, 39% by weight or more, 40% by weight or more, 41% by weight or more, 42% by weight or more, 43% by weight or more, 44% by weight or more, 45% by weight or more, 46% by weight or more, 47% by weight or more, 48% by weight or more, 49% by weight or more or 50% by weight or more, and may be contained at 99.99% by weight or less, 99.98% by weight or less, 99.97% by weight or less, 99.96% by weight or less, 99.95% by weight or less, 99.94% by weight or less, 99.93% by weight or less, 99.92% by weight or less, 99.91% by weight or less, 99.9 ... It may contain 0.8% or less, 99.7% or less, 99.6% or less, 99.5% or less, 99.4% or less, 99.3% or less, 99.2% or less, 99.1% or less, 99% or less, 98% or less, 97% or less, 96% or less, 95% or less, 94% or less, 93% or less, 92% or less, 91% or less, 90% or less, 89% or less, 88% or less, 87% or less, 86% or less, 85% or less, 84% or less, 83% or less, 82% or less, 81% or less or 80% or less by weight.

[0059] In an exemplary embodiment, when food is cooked or prepared using the seasoning ingredient, the seasoning ingredient may be included in an amount of 0.001 to 99.99 wt % based on the total weight of the food to be cooked or prepared, and specifically, the seasoning ingredient may be included in an amount of 0.001 wt % or more, 0.002 wt % or more, 0.003 wt % or more, 0.004 wt % or more, 0.005 wt % or more, 0.006 wt % or more, 0.007 wt % or more, 0.008 wt % or more, 0.009 wt % or more, 0.01 wt % or more, 0.02 wt % or more, 0.03 wt % or more, 0.04 wt % or more, 0. ...4 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 wt % or more, 0.04 Amount % or more, 0.04 weight % or more, 0.05 weight % or more, 0.1 weight % or more, 0.2 weight % or more, 0.3 weight % or more, 0.4 weight % or more, 0.5 weight % or more, 1 weight % or more, 1.5 weight % or more, 2 weight % or more, 3 weight % or more, 4 weight % or more, 5 weight % or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, 19% by weight 20% by weight or more, 21% by weight or more, 22% by weight or more, 23% by weight or more, 24% by weight or more, 25% by weight or more, 26% by weight or more, 27% by weight or more, 28% by weight or more, 29% by weight or more, 30% by weight or more, 31% by weight or more, 32% by weight or more, 33 Weight % or more, 34 weight % or more, 35 weight % or more, 36 weight % or more, 37 weight % or more, 38 weight % or more, 39 weight % or more, 40 weight % or more, 41 weight % or more, 42 weight % or more, 43 weight % or more, 44 weight % or more, 45 weight % or more, 46 weight % or more, 47% by weight or more, 48% by weight or more, 49% by weight or more or 50% by weight or more, or 99.99% by weight or less, 99.98% by weight or less, 99.97% by weight or less, 99.96% by weight or less, 99.95% by weight or less, 99.94% by weight or less, 99.93% by weight or less, 99.92% by weight or less, 99.91% by weight or less, 99.9% by weight or less, 99.8% by weight or less, 99.7% by weight or less, 99.6% by weight or less, 99.5% by weight or less, 99.4% by weight or less, 99.3% by weight or less, 99.2% by weight or less, 99.1% by weight or less, 99% by weight or less, 98% by weight or less, 97% by weight or less, 96% by weight or less, 95% by weight or less, 94% by weight or less, 93% by weight or less, 92% by weight or less, 91% by weight or less, 90% by weight or less, 89 weight% or less, 88 weight% or less, 87 weight% or less, 86 weight% or less, 85 weight% or less, 84 weight% or less, 83 weight% or less, 82 weight% or less, 81 weight% or less, 80 weight% or less, 79 weight% or less , 78% by weight or less, 77% by weight or less, 76% by weight or less, 75% by weight or less, 74% by weight or less, 73% by weight or less, 72% by weight or less, 71% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1.5% by weight or less, or 1% by weight or less.

[0060] In an exemplary embodiment, the food may contain 10% or more less sodium by weight based on the total weight of the food compared to before the seasoning ingredient is added. Specifically, the food may contain 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, 19% or more, 20% or more, 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more, 28% or more, 29% or more, 30% or more, 40% or more, or 50% or more less sodium by weight based on the total weight of the food compared to before the seasoning ingredient is added.

[0061] In an exemplary embodiment, when food is cooked or produced using the plant-based fermented product or seasoning material, the amount of sodium used can be reduced by at least 10% compared to when the plant-based fermented product or seasoning material according to an embodiment of the present disclosure is not used. For example, when cooking or producing food using the plant fermented product or seasoning material, the amount of sodium used may be reduced by 10% by weight or more, 11% by weight or more, 12% by weight or more, 13% by weight or more, 14% by weight or more, 15% by weight or more, 16% by weight or more, 17% by weight or more, 18% by weight or more, 19% by weight or more, 20% by weight or more, 21% by weight or more, 22% by weight or more, 23% by weight or more, 24% by weight or more, 25% by weight or more, 26% by weight or more, 27% by weight or more, 28% by weight or more, 29% by weight or more, 30% by weight or more, 31% by weight or more, 32% by weight or more, 33% by weight or more, 34% by weight or more, 35% by weight or more, 36% by weight or more, 37% by weight or more, 38% by weight or more, 39% by weight or more, or 40% by weight or more, compared to when the plant fermented product or seasoning material according to one embodiment of the present disclosure is not used.

[0062] In an exemplary embodiment, the food composition may comprise a nutrient-acceptable food supplement additive, and may further comprise suitable carriers, excipients and diluents commonly used in the manufacture of food products.

[0063] In an exemplary embodiment, the food composition may further include various supplements, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonation agents used in carbonated beverages, and the like.

[0064] In an exemplary embodiment, the fermented plant product contained in the food composition may be a processed fermented plant product. For example, the processed form may mean a process performed by at least one of mixing, separation, extraction, heating, sterilization, and drying.

[0065] The term "mixed" among the processed forms may refer to a state where the plant fermentation product is mixed with another food additive in addition to the plant fermentation product, and the term "separated" among the processed forms may refer to the separation and purification of a specific component of the plant fermentation product using a membrane filtration technique, for example, separation of high molecular peptides and proteins to increase the content of low molecular peptides, amino acids, etc. in the plant fermentation product.

[0066] In one aspect, the present disclosure provides a method for producing a plant-based fermented product, the method comprising the steps of inoculating a plant-based raw material with an Aspergillus oryzae strain and culturing the same, and adding a Bacillus amyloliquefaciens strain to the cultured plant-based raw material and fermenting the same.

[0067] In an exemplary embodiment, the Aspergillus oryzae strain may be Aspergillus oryzae SMF119 strain, and the deposit number of the Aspergillus oryzae SMF119 strain may be KCTC12947BP.

[0068] In one exemplary embodiment, the Aspergillus oryzae strain is 1.0×10 5 ~1.0×10 8 The Aspergillus oryzae strain may be inoculated at a CFU / g level. 5 CFU / g or more, 1.5×10 5 CFU / g or more, 2.0×10 5 CFU / g or more, 2.5×10 5 CFU / g or more, 3.0×10 5 CFU / g or more, 3.5×10 5 CFU / g or more: 4.0×10 5 CFU / g or more: 4.5×10 5 CFU / g or greater or 5.0 x 10 5 CFU / g or more and 1.0 x 10 8 CFU / g or less, 9.5×10 7 CFU / g or less, 9.0×10 7CFU / g or less, 8.5×10 7 CFU / g or less, 8.0×10 7 CFU / g or less, 7.5×10 7 CFU / g or less, 7.0×10 7 CFU / g or less, 6.5×10 7 CFU / g or less, 5.5×10 7 CFU / g or less or 5.0 x 10 7 It may be inoculated at CFU / g or less.

[0069] In an exemplary embodiment, the step of inoculating and culturing the Aspergillus oryzae strain may be performed for 40 to 72 hours at 20 to 40° C. As an example, the step of culturing may be performed at a temperature of 20° C. or higher, 21° C. or higher, 22° C. or higher, 23° C. or higher, 24° C. or higher, or 25° C. or higher and 40° C. or lower, 39° C. or lower, 38° C. or lower, 37° C. or lower, 36° C. or lower, or 35° C. or lower, for 40 hours or more, 42 hours or more, 44 hours or more, 46 hours or more, 48 hours or more, or 50 hours or more, and for 72 hours or less, 70 hours or less, 68 hours or less, 66 hours or less, 64 hours or less, 62 hours or less, or 60 hours or less.

[0070] In an exemplary embodiment, the Bacillus amyloliquefaciens strain may be the Bacillus amyloliquefaciens SMB469 strain. The deposit number of the Bacillus amyloliquefaciens SMB469 strain may be KCTC12822BP.

[0071] In one exemplary embodiment, the Bacillus amyloliquefaciens strain is 1.0×10 5 ~1.0×10 8 The Bacillus amyloliquefaciens strain may be inoculated at a CFU / g level. 5 CFU / g or more, 1.5×10 5 CFU / g or more, 2.0×10 5 CFU / g or more, 2.5×10 5 CFU / g or more, 3.0×10 5 CFU / g or more, 3.5×10 5 CFU / g or more: 4.0×105 CFU / g or more: 4.5×10 5 CFU / g or greater or 5.0 x 10 5 CFU / g or more and 1.0 x 10 8 CFU / g or less, 9.5×10 7 CFU / g or less, 9.0×10 7 CFU / g or less, 8.5×10 7 CFU / g or less, 8.0×10 7 CFU / g or less, 7.5×10 7 CFU / g or less, 7.0×10 7 CFU / g or less, 6.5×10 7 CFU / g or less, 5.5×10 7 CFU / g or less or 5.0 x 10 7 It may be inoculated at CFU / g or less.

[0072] In an exemplary embodiment, the fermentation step may be performed for 5 to 200 days at 25 to 55° C. As an example, the fermentation step may be performed at a temperature of 25° C. or more, 26° C. or more, 27° C. or more, 28° C. or more, 29° C. or more, or 30° C. or more, and 55° C. or less, 54° C. or less, 53° C. or less, 52° C. or less, 51° C. or less, or 50° C. or less, for 5 days or more, 10 days or more, 15 days or more, 20 days or more, 25 days or more, or 30 days or more, and 200 days or less, 195 days or less, 190 days or less, 185 days or less, 180 days or less, 175 days or less, 170 days or less, 165 days or less, 160 days or less, 165 days or less, or 160 days or less.

[0073] In an exemplary embodiment, the fermenting step may include adding salt water to the cultured plant material, inoculating the Bacillus amyloliquefaciens strain, and fermenting the mixture.

[0074] In an exemplary embodiment, the plant-based raw material may include at least one selected from the group consisting of soybeans, peas, chickpeas, lentils, broad beans, mung beans, rice, and purified proteins thereof.

[0075] In an exemplary embodiment, the method may further include a step of heat treating the plant material prior to the culturing step, the heat treating step being a step of denaturing proteins in the plant material and killing microorganisms in the material.

[0076] In an exemplary embodiment, the heat treatment step may be performed for 30 to 120 minutes at 100 to 130° C. As an example, the heat treatment step may be performed at 100° C. or more, 102° C. or more, 104° C. or more, 106° C. or more, 108° C. or more, or 110° C. or more and 130° C. or less, 128° C. or less, 126° C. or less, 124° C. or less, or 122° C. or less, for 30 minutes or more, 35 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, or 55 minutes or more, and 120 minutes or less, 115 minutes or less, 110 minutes or less, 105 minutes or less, 100 minutes or less, 95 minutes or less, or 90 minutes or less.

[0077] In one exemplary embodiment, the heat treating step may be performed under a pressure condition of 10 to 20 lpsi.

[0078] The present invention will be described in more detail below with reference to examples, etc. It will be obvious to those skilled in the art that these examples are merely for the purpose of illustrating the present invention and that the scope of the present invention is not limited by these examples.

[0079] [Example 1] Production of fermented plant products (A) heat-treating the plant-based raw material Purified water was added to the soybeans, and the soybeans were soaked for 1 hour at about 25°C to adjust the moisture content to 40-50%.Then, the soybeans were heat-treated for 1 hour at a temperature of 121°C and a pressure of 15 psi to denature the soybean proteins and kill the microorganisms.

[0080] (B) Inoculating and culturing an Aspergillus oryzae strain After cooling the heat-treated soybeans to 25°C, Aspergillus oryzae SMF119 strain (accession number KCTC12947BP) was added for 10 min. 6~10 7 The cells were inoculated at a CFU / g level and incubated at 30°C for 48 hours.

[0081] (C) Fermenting the cultured plant material with a Bacillus amyloliquefaciens strain. The cultivated plant raw material was added with 20-30% (w / v) salt water in an amount of 100-200% based on the raw material, and Bacillus amyloliquefaciens SMB469 strain (Accession No. KCTC12822BP) was added for 10 min. 6 ~10 7 The mixture was inoculated at a CFU / g level. The temperature was then maintained at 30℃ and fermented for 180 days to produce a vegetable fermentation product. During this process, the activity of leucine aminopeptidase hydrolyzes proteins into glutamine, which is a substrate for gamma-glutamyltransferase, and free amino acids and dipeptides, and the activity of gamma-glutamyltransferase transfers the gamma-glutamyl group of glutamine to free amino acids or dipeptides, inducing an enzyme reaction to produce gamma-glutamyl peptides.

[0082] [Example 2] A plant-based fermented product was produced in the same manner as in Example 1, but Aspergillus oryzae RIB40 (NBRC 100959), a standard strain of Aspergillus oryzae, was used instead of Aspergillus oryzae SMF119 strain.

[0083] [Example 3] A vegetable fermentation product was produced by the same method as in Example 1, except that rice was used instead of soybeans.

[0084] [Example 4] A vegetable fermentation product was produced by the same method as in Example 2, except that rice was used instead of soybeans.

[0085] [Example 5] A vegetable fermentation product was produced by the same method as in Example 1, except that pea protein was used instead of soybean.

[0086] [Example 6] Manufacture of seasoning ingredients The plant fermented product produced in Example 5 was filtered with a filter press to separate and remove high molecular weight components, and the concentration of low molecular weight peptides including gamma-glutamyl peptide and amino acids was increased, and the product was produced in a liquid state to facilitate the processing steps in the subsequent steps. This was sterilized at 70 to 120°C for 5 seconds to 24 hours, and then spray-dried to produce a powdered seasoning material. When applied to cooking or food, the seasoning material has the effect of making the most of the taste of the ingredients and improving the flavor (flavor enhancing), thereby achieving the effect of reducing sodium intake (salt reduction).

[0087] [Comparative Example 1] Purified water was added to the soybeans, and the soybeans were soaked at about 25°C for 1 hour to adjust the moisture content to 40-50%. Then, the soybeans were heat-treated at a temperature of 121°C and a pressure of 15 psi for 1 hour to denature the soybean protein and kill the microorganisms. The heat-treated soybeans were cooled to 25°C, and then Aspergillus oryzae SMF119 strain (accession number KCTC12947BP) was added for 10 minutes. 6 ~10 7 The mixture was inoculated at a CFU / g level and cultured at 30° C. for 48 hours. A salt solution with a concentration of 20-30% (w / v) was added to the cultured plant raw material at 100-200% based on the raw material, and the temperature was maintained at 30° C. for 180 days for fermentation to produce Comparative Example 1.

[0088] [Comparative Example 2] Comparative Example 2 was prepared by the same method as in Comparative Example 1, except that the Aspergillus oryzae standard strain, Aspergillus oryzae RIB40 (NBRC 100959), was used instead of the Aspergillus oryzae SMF119 strain.

[0089] [Comparative Example 3] Comparative Example 3 was produced by the same method as in Comparative Example 1, except that rice was used instead of soybeans.

[0090] [Comparative Example 4] Comparative Example 4 was produced by the same method as in Comparative Example 2, except that rice was used instead of soybeans.

[0091] [Experimental Example 1] Confirmation of gamma-glutamyl peptide content Examples 1 to 4 and Comparative Examples 1 to 4 were filtered through Whatman No. 2 filter paper, and the gamma-glutamyl peptide content of the filtrate was measured. The gamma-glutamyl peptide content was measured three times using HPLC-MSMS (OSAKA SODA NANOSPACE SI-2, AB SCIEX Triple Quad 5500+). The results are shown in Tables 1 and 2.

[0092] [Table 1]

[0093] [Table 2]

[0094] In addition, the gamma-glutamyl peptide content of traditional soy sauce products available in Korea that were fermented for 1 to 10 years using soybeans as the raw material and commercially available fermented soy sauce products available overseas that were fermented using wheat as the raw material was measured three times using the same method as above. The results are shown in Tables 3 to 5. In FIG. 1, comparison is made with Example 1.

[0095] [Table 3]

[0096] [Table 4]

[0097] [Table 5]

[0098] As shown in Table 1, in Examples 1 and 2 in which soybeans, a plant-based raw material, were fermented with Bacillus amyloliquefaciens SMB469, which has excellent gamma-glutamyltransferase activity, the gamma-glutamyl peptide content was high. In particular, in Example 1 in which Aspergillus oryzae SMF119, which has excellent leucine aminopeptidase activity, was used, the gamma-glutamyl peptide content was significantly increased to 1,450 ppm or more. In addition, as shown in Table 2, in Examples 3 and 4 in which rice, a plant-based raw material, was fermented with Bacillus amyloliquefaciens SMB469, which has excellent gamma-glutamyltransferase activity, the gamma-glutamyl peptide content was high. In particular, in Example 3 in which Aspergillus oryzae SMF119, which has excellent leucine aminopeptidase activity, was used, the gamma-glutamyl peptide content was significantly increased to 2,100 ppm or more. From these results, it can be seen that the method for producing a vegetable fermentation product according to one embodiment of the present disclosure using Aspergillus oryzae SMF119 with excellent leucine aminopeptidase activity and / or Bacillus amyloliquefaciens SMB469 with excellent gamma-glutamyltransferase activity can be expanded to protein raw materials composed of 20 amino acids including glutamine, which is a gamma-glutamyl group donor substrate, such as peas, chickpeas, lentils, broad beans, mung beans, and purified proteins other than soybeans and rice, and that such a production method can produce a vegetable fermentation product with an increased content of gamma-glutamyl peptides.

[0099] In addition, as shown in Tables 3 to 5, it was confirmed that the gamma-glutamyl peptide content of soy sauce products commercially available in Korea that have been fermented for 1 to 10 years using soybeans as the raw material and soy sauce products commercially available overseas that use wheat as the raw material, which has a high content of glutamine, a gamma-glutamyl group donor substrate, is very low, at a level of 4 to 50%, compared to the gamma-glutamyl peptide content of the plant fermented product of the present invention. This shows that gamma-glutamyl peptide cannot be produced at a high content simply by extending the fermentation period or increasing the content of the substrate.

[0100] [Experimental Example 2] Evaluation of sensory characteristics of fermented vegetable products In order to confirm the effects of applying the fermented plant product of the present disclosure to food, an evaluation of sensory properties was carried out as follows. Beef and radish soup was made, the ingredients were removed, and 21 g each of Example 1 and Comparative Example 1 were added to 500 g of soup and simmered for 1 minute. The sensory properties of the samples were evaluated (15-point scale, repeated twice) by 9 trained expert panelists. The results of the sensory property evaluation were examined for significant differences between the samples using a paired t test with a significance level of 5%. The results are shown in Table 6.

[0101] [Table 6]

[0102] As shown in Table 6, Example 1, which had a gamma-glutamyl peptide content of 1,450 ppm or more, significantly improved the sweetness, saltiness, umami, beef flavor, richness, harmony, and depth of the beef and radish soup. This confirmed that when the plant fermented product of the present disclosure, which contains a high content of gamma-glutamyl peptide, is used in food, it has excellent usability as a seasoning ingredient, such as improving the deep and rich taste.

[0103] [Experimental Example 3] Confirmation of gamma-glutamyl peptide content in seasoning ingredients The gamma-glutamyl peptide content of the seasoning material of Example 6 was measured three times using HPLC-MSMS (OSAKA SODA NANOSPACE SI-2, AB SCIEX Triple Quad 5500+). The results are shown in Table 7.

[0104] [Table 7]

[0105] As can be seen from Table 7, the content of gamma-glutamyl peptide in Example 6 was very high, at 6,500 ppm or more.

[0106] [Experimental Example 4] Evaluation of the application effect of fermented plant products In order to confirm the effect of the seasoning material according to one embodiment of the present disclosure when applied to food, the sensory characteristics were evaluated as follows. After olive oil was added to a pan, onion, carrot, and celery were added and fried on low heat for 2 minutes, water was added, and the mixture was simmered on high heat. When the mixture started to boil, the heat was reduced to low and the mixture was simmered for about 20 minutes. Only the liquid that had been sieved was used as the vegetable consomme soup. Example 6 was added to the vegetable consomme soup at 0.3 to 1.68% (w / w), refined salt was added to adjust the salinity to the same level of 0.8%, and then the sensory characteristics were evaluated (15-point scale) by 10 trained expert panelists. The results are shown in Table 8.

[0107] [Table 8]

[0108] [Experimental Example 5] Evaluation of sodium intake reduction effect In order to evaluate the sodium intake reducing effect of the plant-based fermented product according to one embodiment of the present disclosure, the sensory characteristics were evaluated as follows. A control group was prepared by adding refined salt only to the plant-based consommé soup produced by the same method as in Experimental Example 4 to adjust the salinity to 0.8% (w / w), and an experimental group was prepared by adding Example 6 at 1% (w / w) to the plant-based consommé soup and adjusting the salinity to 0.56% (w / w) with refined salt. The sensory characteristics were evaluated (15-point scale, repeated twice) by 15 trained expert panelists. The results of the sensory characteristics evaluation were examined for significant differences between the samples using a paired t test with a significance level of 5%. The results are shown in Table 9 and FIG. 2.

[0109] [Table 9]

[0110] As shown in Table 9 and FIG. 2, the soup prepared in Example 6 containing a high content of gamma-glutamyl peptide had increased spicy herb aroma, roasted aroma (the savory aroma of roasted potatoes, etc.), richness (the degree to which various flavor characteristics are perceived in addition to the basic flavors), harmony (the degree to which no single characteristic stands out and the overall flavor is balanced), and gyppeunmat (the degree to which the ingredients are simmered and the soup has depth of flavor) and decreased monotony (the degree to which only a few flavor characteristics are perceived and the taste is monotonous), and was confirmed to have an overall higher preference level than the high salt control group.

[0111] [Accession number] Aspergillus oryzae SMF119 strain Depository institution name: Korea Institute of Bioscience and Biotechnology Accession number: KCTC12947BP Date of acceptance: 20151112

[0112] Bacillus amyloliquefacience strain SMB-469 Depository institution name: Korea Institute of Bioscience and Biotechnology Accession number: KCTC12822BP Date of acceptance: 20150529

Claims

1. A plant fermentation product, The fermented product contains gamma-glutamyl peptide at a concentration of 700 ppm or more based on the weight of the fermented product.

2. The plant fermentation product according to claim 1, wherein the gamma-glutamyl peptide comprises at least one of gamma-glutamyl dipeptide γ-Glu-X and gamma-glutamyl tripeptide γ-Glu-XY.

3. X and Y are identical or different amino acids, The amino acid is aspartic acid (Asp), threonine (Thr), serine (Ser), asparagine (Asn), glutamic acid (Glutamic acid), The plant fermentation product according to claim 2, wherein the glycine is selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), tryptophan (Trp), lysine (Lys), and arginine (Arg).

4. The plant fermented product according to claim 1, wherein the fermented product is at least one selected from the group consisting of soybeans, peas, chickpeas, lentils, broad beans, mung beans, rice, and purified proteins thereof.

5. 2. The plant fermentation product of claim 1, wherein the fermentation product is a fermentation product of an Aspergillus oryzae strain.

6. The plant fermentation product according to claim 5, wherein the Aspergillus oryzae strain is Aspergillus oryzae SMF119 strain (deposition number KCTC12947BP).

7. 2. The plant fermentation product according to claim 1, wherein the fermentation product is a fermentation product of a strain of Bacillus amyloliquefaciens.

8. The plant fermentation product according to claim 7, wherein the Bacillus amyloliquefaciens strain is the Bacillus amyloliquefaciens SMB469 strain (deposition number KCTC12822BP).

9. A food composition comprising the fermented plant product according to any one of claims 1 to 8.

10. A seasoning material comprising the fermented plant product according to any one of claims 1 to 8.

11. The seasoning material according to claim 10, wherein the fermented plant product is contained in an amount of 0.001 to 99.99% by weight based on the total weight of the seasoning material.

12. The seasoning ingredient according to claim 10, which is added to the food product to be produced in an amount of 0.001 to 99.99% by weight based on the total weight of the food product to be produced.

13. The seasoning ingredient according to claim 12, wherein the food contains sodium that is 10% by weight or more less, based on the total weight of the food, than the food contains before the seasoning ingredient is added.

14. Inoculating and culturing an Aspergillus oryzae strain on a plant material; The method for producing a plant fermented product according to any one of claims 1 to 8, further comprising the step of inoculating the cultured plant raw material with a Bacillus amyloliquefaciens strain and fermenting the same.

15. The method for producing a plant fermentation product according to claim 14, wherein the Aspergillus oryzae strain is Aspergillus oryzae SMF119 strain (deposition number KCTC12947BP).

16. The method for producing a plant fermentation product according to claim 14, wherein the step of inoculating and culturing the Aspergillus oryzae strain is carried out at 20 to 40° C. for 40 to 72 hours.

17. The method for producing a plant fermentation product according to claim 14, wherein the Bacillus amyloliquefaciens strain is the Bacillus amyloliquefaciens SMB469 strain (deposit number KCTC12822BP).

18. The method for producing a plant fermented product according to claim 14, wherein the step of inoculating and fermenting with the Bacillus amyloliquefaciens strain is carried out at 25 to 55° C. for 5 to 200 days.

19. The method for producing a plant fermented product according to claim 14, wherein the fermenting step comprises adding salt water to the cultured plant material.

20. The method for producing a plant fermented product according to claim 14, further comprising a step of heat treating the plant raw material prior to the culturing step.

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