Methods for producing fermented products

Abstract

This application relates to a method for producing a fermented product, comprising a decolorization step of preparing a decolorized process liquid by decolorizing a process liquid containing a fermented product with an adsorbent, and a drying step of drying the decolorized process liquid to obtain a fermented product, wherein the decolorization step includes steps of measuring the chromaticity and purity of the process liquid, determining the chromaticity of the decolorized process liquid to be obtained, and determining the weight of the adsorbent to be used for decolorization according to the chromaticity and purity of the process liquid and the chromaticity of the decolorized process liquid to be obtained.

Description

[Technical Field]

[0001] This application relates to a method for producing a fermented product, including a decolorization step. [Background technology]

[0002] Fermented products refer to useful substances produced using microorganisms and fungi. Since fermented products naturally have a brown color due to Maillard products of amino acids and sugars produced by microorganisms, if powdered and dried products are manufactured without any processing, the final product will have a dark brown color. However, due to the characteristics of most food seasoning ingredients, consumers prefer lighter-colored products, so activated carbon decolorization is applied to soy sauce and various seasoning ingredients to control the chromaticity (dark brown) of dark-colored products.

[0003] Due to the characteristics of microbial fermentation liquids, even if fermentation conditions are uniform, the final fermented product may not reach a certain color. Therefore, if decolorization is performed by a predetermined method regardless of the initial conditions, as in conventional decolorization methods, a color deviation in the final product is inevitable. Applying an excessive decolorization process to prevent this results in excessive costs. Therefore, in this invention, we attempt to maintain the color quality of the final powder product by adjusting the decolorization intensity while considering the color deviation of the fermentation liquid. [Overview of the project] [Problems that the invention aims to solve]

[0004] This application attempts to derive decolorization process conditions that maintain a consistent color quality of fermented products. [Means for solving the problem]

[0005] This application aims to derive decolorization process conditions that maintain a constant color of fermented products.

[0006] Furthermore, this application aims to provide a fermented product that maintains a certain level of color after undergoing a decolorization process. [Effects of the Invention]

[0007] According to this application, by adjusting the decolorization intensity, the chromaticity quality of the final product can be maintained at a constant level, thus facilitating quality control. Furthermore, since the amount of adsorbent required for the decolorization process can be precisely adjusted, the amount of adsorbent used unnecessarily in the decolorization process can be reduced, thereby lowering the product defect rate. [Brief explanation of the drawing]

[0008] [Figure 1] This flowchart shows the method for producing fermented products according to this application. [Figure 2] This graph shows the relationship between the chromaticity (L*) of the fermented product and the chromaticity of the decolorization liquid according to this application. [Figure 3] A perspective view showing a part of the manufacturing equipment for fermented products according to this application. [Figure 4] This graph shows the correlation between the decolorization process liquid color (CVf) predicted by the model equation and the measured decolorization process liquid color (CVf). [Modes for carrying out the invention]

[0009] These will be explained in detail below. Note that each description and embodiment disclosed in this application applies to other descriptions and embodiments. That is, any combination of the various elements disclosed in this application is included. Furthermore, this application is not limited to the following specific descriptions.

[0010] According to this application, a fermented product having an appropriate color can be produced by using the relationship between the physical properties of the process liquid and decolorization process liquid, which are intermediate products in the manufacturing process of fermented products, and the weight of the adsorbent used in the decolorization process.

[0011] Figure 1 is a flowchart showing the method for producing a fermented product according to this application.

[0012] As shown in FIG. 1, the method for manufacturing a fermentation product according to the present application includes a decolorization step S100 of decolorizing a process liquid containing a fermentation product with an adsorbent to prepare a decolorized process liquid, and a drying step S200 of drying the decolorized process liquid to obtain a fermentation product. In the decolorization step, steps of measuring the chromaticity and purity of the process liquid, determining the chromaticity of the decolorized process liquid to be obtained, and determining the weight of the adsorbent used for decolorization according to the chromaticity and purity of the process liquid and the chromaticity of the decolorized process liquid to be obtained are performed. Hereinafter, each step will be described in detail.

[0013] First, in the decolorization step S100, a process liquid containing a fermentation product is decolorized with an adsorbent to prepare a decolorized process liquid.

[0014] The decolorization step is a step of removing impurities or undesirable pigments from the process liquid containing the fermentation product. This process is generally performed after fermentation and can improve the quality, shelf life, stability, and efficacy of amino acids. The decolorization step may be performed by adding a decolorizing agent that causes a chemical reaction for decolorization, such as hydrogen peroxide. However, this will have an adverse effect on the quality of the manufactured fermentation product, and the decolorizing agent will remain in the fermentation product, so it is not suitable for the manufacture of fermentation products for food. Therefore, in the present application, an adsorbent that physically removes impurities or undesirable pigments in the process liquid is used.

[0015] Activated carbon is used as an adsorbent for the decolorization process. Activated carbon is a porous carbon material with a large specific surface area, so it can efficiently adsorb impurities. The bleaching process using activated carbon can be carried out by passing an amino acid solution through a column filled with activated carbon, or by directly adding activated carbon to a reactor or tank containing the process liquid, stirring it using an overhead stirrer under predetermined temperature conditions, and then filtering and removing the activated carbon. In addition, the decolorization process using activated carbon can be carried out by various methods, and the method for carrying out the decolorization process can be determined by considering the form of the reactor, the type and amount of the fermentation product, etc. In the decolorization process, impurities and pigments in the process liquid are adsorbed on the surface of the activated carbon, and amino acids pass through the column and are collected. Also, after removing the activated carbon, it is replaced with new activated carbon for the next amino acid arrangement.

[0016] As adsorbents for the decolorization process, in addition to activated carbon, clay minerals (Clay Mineral), silica gel (Silica gel), polymeric resins (Polymeric resin), celite (Celite), etc. may also be used. Examples of clay minerals include kaolin, bentonite, montmorillonite, etc. Since these have a large surface area, they can adsorb a wide range of impurities including pigments and dissolved organic substances. Silica gel is a synthetic adsorbent with high porosity and a large surface area. Silica gel is also used to remove impurities and pigments from the process liquid. Examples of polymeric resins include cross-linked polystyrene, polyvinyl chloride, etc., which are very porous and are functionalized to selectively adsorb specific impurities. Celite is diatomaceous earth, a natural sedimentary rock mostly composed of the skeletons of diatoms. Celite is used as a filter aid and adsorbent in various industrial fields including amino acid purification.

[0017] The process liquid introduced into the decolorization process is a solution containing fermented products, which are produced in the fermentation process. The fermented products contained in the process liquid may be amino acids or nucleic acids. If the fermentation product contained in the process liquid is an amino acid, the amino acid is at least one selected from the group consisting of glycine, alanine, serine, proline, valine, threonine, cysteine, isoleucine, leucine, asparagine, asparatic acid, glutamine, lysine, glutamic acid, methionine, histidine, phenylalanine, selenocysteine, arginine, tyrosine, and tryptophan. If the fermentation product is a nucleic acid, the nucleic acid may be a compound consisting of a base, sugar, and phosphate. Specifically, in this application, the nucleic acid is at least one selected from the group consisting of 5'-guanylic acid (5'-GMP) and 5'-inosinic acid (5'-IMP). The fermented products described above are illustrative, and this application may be applied to the manufacture of other fermented products not described above. This application elucidates the correlation between the concentration of chromatic substances in the process liquid, the adsorption rate of chromatic substances by activated carbon, and the chromaticity of the final fermented product, and is not limited to the manufacture of specific fermented products, but the technology can be applied to the manufacture of various fermented products.

[0018] In the decolorization step S100, before performing the decolorization process, the chromaticity of the product to be manufactured or the decolorization solution is determined, and the weight of the adsorbent required for decolorization is determined accordingly. Specifically, in the decolorization step S100, the chromaticity and purity of the solution are measured, the chromaticity of the decolorization solution to be obtained is determined, and the weight of the adsorbent to be used for decolorization is determined according to the chromaticity and purity of the solution and the chromaticity of the decolorization solution to be obtained.

[0019] In the step of measuring the chromaticity and purity of the process liquid, the chromaticity of the process liquid is the value obtained by dividing the visible light / ultraviolet absorbance by the concentration of the fermented product in the process liquid (g / L). Here, the visible light / ultraviolet light used for chromaticity measurement has a wavelength of approximately 420 nm. Here, when the visible light / ultraviolet light of the aforementioned wavelength passes through the process liquid, the transmittance (T) is defined as the ratio of the intensity of the transmitted light (I) to the intensity of the incident light (I0), and the common logarithm of the reciprocal of the transmittance is defined as the absorbance (A). A photoelectric spectrophotometer or photoelectric colorimeter can be used as a measuring device for measuring the absorbance of the process liquid, and various other measurement methods and devices can be used as needed.

[0020] The purity of the process liquid refers to the concentration of the fermented product contained in the process liquid. For example, if the fermented product is amino acids, the purity of the process liquid is the value obtained by dividing the weight (g) of the fermented product contained in the process liquid by the amount (g) of solids in the process liquid.

[0021] The step of determining the chromaticity of the decolorization solution is to set the chromaticity of the decolorization solution so that the fermented product to be manufactured conforms to the brightness or chromaticity of the standard specifications and reduces the defect rate during the manufacturing process. The chromaticity of the decolorization solution is measured / calculated in the same way as the chromaticity of the process solution. Specifically, it is the value obtained by dividing the visible light / ultraviolet absorbance of the decolorization solution by the concentration (g / L) of the fermented product in the decolorization solution. Here, the wavelength of visible light / ultraviolet light used to measure the chromaticity of the decolorization solution matches the wavelength of visible light / ultraviolet light used to measure the chromaticity of the process solution.

[0022] The brightness or color of the final fermented product is closely related to the color of the decolorization solution prepared after the decolorization process.

[0023] Figure 2 is a graph showing the relationship between the chromaticity (L*) of the fermented product and the chromaticity of the decolorization liquid.

[0024] As shown in Figure 2, it was confirmed that the color value (CV) of the decolorization solution and the product color L* have an exponential relationship, and that this relationship follows a normally distributed stochastic distribution. Therefore, when the optimal decolorization solution color value (CV) that can reduce the product defect rate was determined, it was confirmed that the lowest color defect rate is observed when the product brightness standard is L*82 to 87, with a decolorization solution color of 0.004.

[0025] The L* value, which indicates the brightness / chromaticity of fermented products, is a color coordinate value according to the CIE color system. The CIE color system is a standardized color matching system that uses tristimulus values ​​(X, Y, Z) to represent all colors in the visible spectrum. This is converted to the Lab* color space to obtain accurate color differences. The CIE color system provides a method for objectively measuring and quantifying color, enabling consistent and accurate color reproduction in various fields such as display technology, printing, and photography. In the CIE color system, the L* value indicates the brightness of a color and is determined between 0 (black) and 100 (white).

[0026] [Table 1]

[0027] On the other hand, the weight of the adsorbent used for decolorization is determined based on the chromaticity and purity of the process liquid and the chromaticity of the decolorization process liquid to be produced. The amount of adsorbent is a factor that affects the chromaticity of the decolorization process liquid and, furthermore, the brightness / chromaticity of the fermented product. The weight of the adsorbent used for decolorization is determined by formula (1).

[0028]

number

[0029] In equation (1), the chromaticity of the process solution is CV. i and the chromaticity of the decolorization solution, CV f This value is obtained by dividing the absorbance of the process solution in a specific wavelength band (e.g., 420 nm) by the concentration (g / L) of the fermented product contained in the process solution.

[0030] Furthermore, the purity P of the process liquid is the value (wt.%) obtained by dividing the weight (g) of the fermented product contained in the process liquid by the amount (g) of solids in the process liquid.

[0031] The parameters B1, B2, and B3 in equation (1) are values ​​determined experimentally depending on the type of fermented product.

[0032] Finally, m represents the amount of adsorbent used in the decolorization process, and indicates the weight ratio (weight %) of the required adsorbent to the weight of the fermented product in the process liquid before decolorization. For example, if the weight of amino acids in the fermented product in the process liquid is 5g and the m value is 5, then the weight of adsorbent required for the decolorization process is 0.25g.

[0033] The above method allows for setting the amount of adsorbent required to decolorize the decolorization solution so that the decolorization solution has a specific chromaticity value. This prevents the unnecessary waste of adsorbent and eliminates the risk of failing to achieve the desired chromaticity of the decolorization solution due to excessive or insufficient adsorbent use. As shown in Table 1 above, if the chromaticity value of the decolorization solution exceeds or falls below a specific range, the brightness / chromaticity of the final product changes. Furthermore, the difference in brightness / chromaticity values ​​in the manufactured products increases, leading to an increased defect rate. However, these problems can be prevented by calculating the weight of the adsorbent before performing the decolorization process.

[0034] The process liquid introduced into the decolorization process will be described in more detail. Either a single type of fermented product or a mixture of multiple types of fermented products is supplied to the process liquid. If the color and purity of each fermented product supplied to the process liquid, and the content of each fermented product in the process liquid are known, the weight of the adsorbent can be calculated using this invention, even if multiple types of fermented products are mixed, and process optimization can be performed using this invention.

[0035] The term "process liquid" refers to the fermentation liquid containing the aforementioned fermented product. In this application, "fermented product" refers to the result of the enzymatic or metabolic decomposition of organic matter using microorganisms. For example, fermented products include the culture itself obtained by culturing microorganisms in a culture medium, or concentrated, dried, or freeze-dried products of the culture obtained by removing the microbial strain. Furthermore, the term "fermentation liquid" here refers to either the entire fermented product containing the fermented product, or the fermented product containing the fermented product from which impurities have been removed.

[0036] The "microorganisms that produce fermented products" or "microorganisms that produce fermented products or target products" used in the preparation of the process liquid include wild-type microorganisms and microorganisms that have been genetically modified naturally or artificially. These are microorganisms in which specific mechanisms have been weakened or strengthened due to causes such as the insertion of external genes or the enhancement or inactivation of endogenous gene activity, and which have been genetically modified for the production of the target protein or fermented product.

[0037] The microorganisms that produce the fermented products of this application may be microorganisms that naturally possess the ability to produce specific fermented products, or microorganisms that have been given the ability to produce fermented products from a parent strain that previously lacked this ability, but are not limited to these. Specifically, in this application, microorganisms that produce fermented products or target products, or microorganisms that possess the ability to produce fermented products or target products, may be microorganisms in which a portion of the genes in the biosynthetic pathway of the target protein or target product has been strengthened or weakened, or microorganisms in which a portion of the genes in the degradation pathway of the target protein or target product has been strengthened or weakened. "Strengthened" or "improved" fermented product production ability of the microorganisms of this application means that the ability of the microorganisms of this application to produce specific fermented products is improved compared to other microorganisms, parent strains, or unmodified microorganisms other than the microorganisms of this application. For example, the microorganisms of this application have improved by approximately 1% or more, 10% or more, 100% or more, 200% or more, 500% or more, 1000% or more, 1100% or more, 1200% or more, or 1300% or more compared to the specific fermentation product production capacity of other microorganisms, or by approximately 1.01 times or more, 2 times or more, 5 times or more, 10 times or more, 11 times or more, 12 times or more, or 13 times or more. The term "approximately" includes a range that encompasses ±0.5, ±0.4, ±0.3, ±0.2, ±0.1, etc., and any numerical value within a range equivalent to or similar to the numerical value following the term "approximately" is acceptable, but is not limited to these.

[0038] The microorganism used in preparing the process solution may be at least one selected from the group consisting of the yeast Candida famata, the ascomycetes Eremothecium ashbyii and Ashbya gossypii, the bacteria Bacillus subtilis, and microorganisms of the genus Corynebacterium sp.

[0039] If the microorganisms used to prepare the process solution are of the genus Corynebacterium, then the microorganisms are specifically Corynebacterium glutamicum, Corynebacterium crudilactis, Corynebacterium deserti, Corynebacterium efficiens, Corynebacterium callunae, Corynebacterium stationis, Corynebacterium singulare, Corynebacterium halotolerans, and Corynebacterium striatum. These include Corynebacterium striatum, Corynebacterium ammoniagenes, Corynebacterium pollutisoli, Corynebacterium imitans, Corynebacterium testudinoris, Corynebacterium crenatum, or Corynebacterium flavescens, and more specifically, Corynebacterium glutamicum, but are not limited to these.

[0040] The step of preparing the process liquid may further include the step of culturing the "microorganisms that produce fermented products." The culture of the microorganisms can be carried out in suitable culture media and culture conditions known in the art. Such a culture process can be easily adjusted and used by those skilled in the art depending on the selected strain. Specifically, the culture may be batch, continuous, or fed-batch culture, but is not limited to these. In this application, "culture medium" means a substance mixed mainly with nutrients necessary for culturing the microorganisms, supplying nutrients and growth factors, including water, which are essential for survival and growth. Specifically, the culture media and other culture conditions used for culturing the microorganisms in this application may be any that are used for ordinary microbial culture, and the microorganisms can be cultured in an ordinary culture medium containing a suitable carbon source, nitrogen source, phosphorus source, inorganic compounds, amino acids and / or vitamins, under aerobic conditions with the temperature, pH, etc. adjusted.

[0041] In the step of preparing the process liquid, in addition to the fermented product in the fermentation liquid, excipients are further supplied. Examples of excipients include, but are not limited to, preservatives, wetting agents, dispersants, suspending agents, buffering agents, stabilizers, and isotonic agents. Furthermore, the excipients may be non-naturally occurring or naturally occurring substances, but are not limited to these.

[0042] Excipients mixed in the step of preparing the process liquid are excipients that are permitted to be added to food. For example, excipients include cross-linked carboxymethylcellulose sodium, guai gum, persimmon pigment, licorice extract, formic acid, geranyl formate, citronellyl formate, isoamyl formate, rubber resin, geraniol, crystalline cellulose, cinnamic acid, methyl cinnamate, ethyl cinnamate, cinnamaldehyde, cinnamic alcohol, sorghum pigment, benzoyl peroxide, hydrogen peroxide, peracetic acid, ammonium persulfate, guar gum, disodium 5'-guanylate, citric acid, manganese citrate, trisodium citrate, sodium ferrous citrate, iron citrate, and citric acid. Ammonium iron phosphate, potassium citrate, calcium citrate, magnesium silicate, calcium silicate, silicon resin, diatomaceous earth, gluconic acid, sodium gluconate, copper gluconate, magnesium gluconate, manganese gluconate, zinc gluconate, iron gluconate, potassium gluconate, calcium gluconate, glutaminase, butyric acid, butyl butyrate, ethyl butyrate, isoamyl butyrate, neotame, nisin, nicotinic acid, nickel, nicotinamide, dextranase, dextran, sodium lauryl sulfate, lactase, lactof Ferin concentrate, lactitol, lecithin, rosin, locust bean gum, rutin, linalool, mannitol, maltol, D-maltitol, sodium metasilicate, sodium metaphosphate, potassium metaphosphate, sodium metabisulfite, potassium metabisulfite, sodium methoxide, anhydrous sulfite, myristic acid, microcrystalline cellulose, vanillin, white clay, betaine, bentonite, powdered cellulose, sodium fluoride, biotin, vitamins, glacial acetic acid, DL-malic acid, sodium saccharin, saffron pigment, acidic clay Sodium acidic sulfite, sodium aluminum phosphate acid, sodium acidic pyrophosphate, calcium acidic pyrophosphate, magnesium oxide, zinc oxide, calcium oxide, methyl salicylate, ferric oxide, fiber wax, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sucralose, shellac, steviol glycosides, stearic acid, stearate, food coloring, benzoic acid, benzoate, alginic acid and alginate, inositol, silicon dioxide, chlorine dioxide, carbon dioxide, titanium dioxide,It is at least one selected from the group consisting of xanthan gum, lactic acid and lactate salts, gelatin, gelan gum, koji starter, carnauba wax, carrageenan, karaya gum, carotene, sodium carboxymethylcellulose, calcium carboxymethylcellulose, sodium carboxymethyl starch, casein and casein salts, chitosan, chitin, tara gum, tamarind gum, taurine, tannic acid, palmitic acid, ethyl phenyl, isobutyl phenylacetate, pectin, pepsin, hydroxypropyl methylcellulose, hydroxypropylcellulose, hyaluronic acid, and yeast extract.

[0043] Before the decolorization process, the bacterial strain may be removed, the fermentation liquid may be desalted, and the fermentation liquid may be concentrated.

[0044] The removal of bacterial strains can be carried out by various methods such as filtration and centrifugation. Furthermore, a desalting step may be performed in step S100, where the process liquid is prepared. The desalting step is performed to remove ionic impurities other than the fermented product to be produced. The desalting step can be carried out by various methods such as ion exchange resins and continuous chromatography. The concentration step increases the concentration of the fermented product in the process liquid, making it easier to obtain the fermented product in the subsequent drying step. Any method can be used for the concentration step, and various methods such as rotary concentrators can be employed.

[0045] The order of filtration, decolorization, strain removal, and desalting described above may be changed as necessary. Filtration, decolorization, and desalting may be performed after strain removal, or strain removal may be performed after filtration, decolorization, and desalting. The aforementioned filtration, decolorization, strain removal, and desalting remove impurities other than the fermentation product from the process liquid.

[0046] Next, a drying step S200 is performed in which the prepared decolorization liquid is dried to obtain the fermented product.

[0047] While various methods can be used to dry the process liquid, spray drying is employed to obtain the fermented product in powder form. Spray drying, also known as spray drying, is a method that completes drying and granulation simultaneously. It allows for the direct drying of solutions, emulsions, and suspensions into powder or granular products, eliminating the need for evaporation, grinding, and other processes. After spray drying, the fermented product is dispersed as particles, and most of the moisture is removed to dry the fermented product in the process liquid into a powder. Spray drying is a method of obtaining a dried liquid phase instantaneously by spraying a liquid into a hot airflow. Examples include centrifugal spraying with a rotating disc and pressurized spraying with a pressure nozzle, but it is not limited to these.

[0048] The fermented product obtained after the drying step S200 is in the form of a powder or granules.

[0049] The fermented product will be described in more detail. A fermented product according to one aspect of this application contains amino acids, has a CIE color system L* value of 82 to 87, and has a chromaticity of 0.003 to 0.006 in the decolorization solution prepared to obtain the fermented product. Here, the chromaticity of the decolorization solution is the value obtained by dividing the visible light / ultraviolet absorbance by the concentration (g / L) of the fermented product in the decolorization solution.

[0050] Fermented products have an L* value of 82-87 in the CIE color system. Within this range, fermented products have relatively uniform brightness values. Therefore, the aesthetic appeal of fermented products is improved.

[0051] Furthermore, fermented products having the aforementioned brightness values ​​can be prepared using a decolorization solution with a chromaticity of 0.003 to 0.006. The method for calculating the chromaticity value of the decolorization solution is as described above. When producing fermented products using a decolorization solution having the aforementioned chromaticity values, if the L* value is between 82 and 87, fermented products with uniform brightness values ​​will be produced. Therefore, the defect rate caused by differences in the brightness values ​​of fermented products can be significantly reduced.

[0052] The above describes the process for obtaining a fermented product using a process liquid containing a fermented product according to one aspect of this application, and the fermented product according to one aspect of this application. Below, we will describe the manufacturing equipment for producing the fermented product and the system used for producing the fermented product.

[0053] Figure 3 is a perspective view showing a part of the manufacturing equipment for fermented products according to this application.

[0054] As shown in Figure 3, the fermentation product manufacturing equipment includes a decolorization device 100 in which an adsorbent is provided inside, and the process liquid containing the fermentation product is supplied so as to flow through the adsorbent 200. The weight of the adsorbent 200 is determined by the chromaticity and purity of the process liquid, and the chromaticity of the decolorized process liquid to be obtained after decolorization.

[0055] The decolorization apparatus 100 includes an adsorbent 200 inside and a channel through which a process liquid and a decolorization process liquid flow. As mentioned above, the adsorbent 200 is at least one selected from the group consisting of activated carbon, clay mineral, silica gel, polymer resin, and celite. As shown in the drawing, the adsorbent 200 is provided in the form of a packed bed within the channel included in the decolorization apparatus 100. However, in some cases, the adsorbent 200 may be provided in the form of a membrane within the channel or on the wall surface. In other words, any method of providing the adsorbent 200 is acceptable.

[0056] The decolorization apparatus 100 has a cylindrical flow path as shown in the drawing. However, the decolorization apparatus 100 can be realized in various configurations other than those shown in the drawing, in which an adsorbent 200 is provided and the process liquid flows through the adsorbent 200.

[0057] The weight of the adsorbent 200 provided in the decolorization apparatus 100 is determined by formula (1). Therefore, an appropriate amount of adsorbent 200 can be provided according to the chromaticity and purity of the process liquid used in the decolorization process and the chromaticity of the decolorized process liquid to be obtained after decolorization, thereby preventing the adsorbent 200 from being added in insufficient or excessive amounts.

[0058]

number

[0059] The manufacturing equipment for fermented products may further include components other than the decolorization equipment described above. For example, the manufacturing equipment for fermented products may further include a fermentation tank for preparing the fermentation liquid, a concentration device for concentrating the fermentation liquid prepared in the fermentation tank, and a dryer for drying the decolorized liquid after decolorization.

[0060] The aforementioned fermentation product manufacturing facilities are operated by system software.

[0061] Specifically, according to one aspect of this application, software is provided that includes the steps of inputting the chromaticity and purity of the process solution and the weight of the adsorbent used to decolorize the process solution, and calculating the chromaticity of the decolorized process solution to be obtained after decolorization, wherein the chromaticity of the decolorized process solution is determined by formula (2). The aforementioned software may be provided in a form stored on a recording medium.

[0062]

number

[0063] Thus, the system software for the production of fermented products may be used to calculate the weight of the adsorbent 200 as described above, or conversely, it may be used to calculate the chromaticity of the decolorization process liquid based on the weight of the adsorbent 200 supplied to the decolorization process and the chromaticity and purity of the process liquid.

[0064] Here, in equation (2) or equation (1) mentioned above, the parameters B1, B2, and B3 are values ​​derived from the conventional process conditions. For example, while repeating the decolorization process, the chromaticity and purity of the process liquid, the weight of the adsorbent 200, and the chromaticity value of the decolorized process liquid after decolorization are recorded, and the parameters B1, B2, and B3 are determined based on the recorded data. Specifically, the adsorbent is supplied in arbitrary weights, and the data obtained as the chromaticity values ​​of the process liquid before and after decolorization are used to regress and derive the B1, B2, and B3 parameter values ​​required for equation (2). By the above method, the B1, B2, and B3 parameter values ​​required for equation (2) are obtained for each fermented product.

[0065] Here, since the absorption pattern that affects chromaticity differs depending on the type of fermented product, the parameters B1, B2, and B3 differ depending on the type of fermented product. For example, amino acids and nucleic acids each have their own unique B1, B2, and B3 parameter values. Therefore, the system software stores the parameter values ​​B1, B2, and B3 according to the type of fermented product and retrieves and uses these parameters for calculating the chromaticity of the decolorization process liquid or the weight of the adsorbent 200 in the manufacturing process of a specific fermented product.

[0066] The aforementioned system software is implemented by hardware components, software components, and / or combinations of hardware and software components. For example, the apparatus, methods, and components described in the embodiments are implemented using a general-purpose computer or a special-purpose computer, such as a processor, controller, ALU (arithmetic logic unit), digital signal processor, microcomputer, FPGA (field programmable gate array), PLU (programmable logic unit), microprocessor, or other device that executes and responds to instructions. The processing unit executes an OS and software applications that run on the OS. The processing unit also accesses, stores, manipulates, processes, and generates data in response to the execution of the software. For convenience of understanding, it may be described as using a single processing unit, but a person with ordinary skill in the art will understand that the processing unit includes multiple processing elements and / or multiple types of processing elements. For example, the processing unit includes one or more processors and one controller. Other processing configurations, such as a parallel processor, may also be used.

[0067] Furthermore, the method for determining the weight of the adsorbent in the process liquid described above may be implemented in the form of software. The software may include a computer program, code, instructions, or one or more of these, and may configure the processing device to perform a desired operation, or may instruct the processing device independently or collectively. The software and / or data may be permanently or temporarily embodyed in a specific type of machine, component, physical device, virtual device, computer storage medium or device, or transmitted signal wave, so that it can be analyzed by the processing device or supplied with instructions or data to the processing device. The software may be distributed on a computer system connected by a network, or may be stored or executed while distributed. The software and data may be stored on a computer-readable recording medium. The method according to the embodiment may be formed in the form of program commands that can be executed by various computer means and recorded on a computer-readable medium. The computer-readable medium may include program commands, data files, data structures, etc., individually or in combination. The program commands recorded on the medium may be specially designed and configured for the embodiment, or they may be publicly known and available to those skilled in the art of computer software. Examples of computer-readable recording media include magnetic media such as hard disks, floppy disks, and magnetic tapes; optical media such as CD-ROMs and DVDs; magneto-optical media such as floptical disks; and hardware devices specially configured to store and execute program commands, such as ROMs, RAMs, and flash memory. Examples of program commands include machine code created by a compiler, as well as high-level language code executed by a computer using an interpreter or the like. [Examples]

[0068] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the application is not limited thereto. Technical matters not described herein can be fully understood and readily implemented by a skilled technician in the art of this application or a similar art.

[0069] The above describes a manufacturing process for fermented products, manufacturing equipment for fermented products, and a system for operation according to one aspect of this application. Below, the advantageous effects of this application will be explained based on experimental results for glutamic acid.

[0070] Production Example 1: Preparation of L-glutamic acid by fermentation process To confirm the effectiveness of equations (1) and (2), which represent the relationship between the amount of process solution, adsorbent, and chromaticity in the decolorization process of fermented products according to this application, L-glutamic acid was used as the fermented product. The L-glutamic acid used for validating its effectiveness was prepared by the following method.

[0071] (1) Culture of L-glutamic acid-producing bacterial strains 1) Preparation of culture medium Corynebacterium glutamicum KFCC-11113 (a mutant strain obtained by N-methyl-N'-nitro-N-nitrosoguanidine (NTG) treatment from Corynebacterium glutamicum KFCC-10656), which produces high concentrations of L-glutamic acid, was cultured in a culture medium prepared as follows. All components used in the preparation of the culture medium were food-grade components only.

[0072] Primary seed medium: A primary seed medium containing 1% glucose, 1% yeast extract, 0.25% sodium chloride, 0.1% urea, and 0.1% ammonium chloride was prepared with a pH of 7.0.

[0073] A secondary seed medium was prepared containing 5% raw sugar, 1% yeast extract, 0.2% potassium dihydrogen phosphate, 0.05% magnesium sulfate, 0.002% ferrous sulfate, 1 mg / l biotin, 2 mg / l thiamine hydrochloride, and a small amount of antifoaming agent, with a pH of 7.0.

[0074] A fermentation medium was prepared containing 8% raw sugar, 0.5% yeast extract, 0.2% potassium dihydrogen phosphate, 0.05% magnesium sulfate, 0.002% iron sulfate, 1 mg / l biotin, 2 mg / l thiamine hydrochloride, 0.001% manganese sulfate, 0.001% zinc sulfate, and a small amount of antifoaming agent, with a pH of 7.2.

[0075] 2) Microbial culture using ammonia as a pH adjuster 50 ml of the primary culture medium was dispensed into a 500 ml shaking Erlenmeyer flask, sterilized under pressure at 121°C for 20 minutes, and then cooled. Corynebacterium glutamicum KFCC-11113 was then inoculated, and the culture was incubated with shaking at 200 revolutions per minute and a temperature of 30°C for 20 hours.

[0076] The aforementioned secondary culture medium was dispensed in 2 L portions into 5 L test fermentation tanks, sterilized under pressure at 121°C for 20 minutes, and then cooled. Next, 150 ml of the aforementioned primary culture solution was inoculated into each tank, and the tanks were then cultured for 18 hours at 900 rpm and 30°C while supplying 2 L of air per minute.

[0077] The aforementioned fermentation medium was dispensed in 2 L portions into 5 L test fermentation tanks, sterilized under pressure at 121°C for 20 minutes, and then cooled. Subsequently, 300 ml of the aforementioned secondary seed culture solution was inoculated into each tank, and the culture was then carried out at 900 rpm and 30-39°C while supplying 2 L of air per minute.

[0078] While culturing under the above conditions, a nonionic surfactant was added at a concentration of 0.01% to 0.5% during the initial and final stages of the logarithmic phase of the growth curve of Corynebacterium glutamicum KFCC-11113, and 33% aqueous ammonia was continuously used to adjust so that the pH of the fermentation broth during culture was in the range of 7.0 to 7.8. When the concentration of residual sugar in the culture reached 0.5% to 1.5%, sterilized raw sugar was added as needed, and the culture was continued until the total amount of added sugar reached 18% of the fermentation broth volume. After completion of the culture, the ammonia residue amount was 15.2 g / L, and the concentration of L-glutamic acid was 102 g / L.

Example

[0079] Derivation of mediator variables of the model formula based on fermentation glutamic acid process data In order to derive the mediator variables B1 to B3 used in the above-mentioned formulas (1) and (2), a decolorization process was performed using the fermentation glutamic acid prepared in Production Example 1. The adsorbent was supplied at each arbitrary weight, and using the data secured as the chromaticity values of the process liquid before and after decolorization, the mediator variable values of B1, B2, and B3 required for formula (2) were regressed and derived. The results are as follows. By the above method, for each fermentation product, the mediator variable values of B1, B2, and B3 required for formula (2) were secured (for example, amino acids, nucleic acids, etc. each have unique mediator variable values of B1, B2, and B3).

[0080]

Table 2

Example

[0081] Chromaticity (CV f ) value of the decolorization process liquid and examination of the effectiveness of the model formula by comparison of experimental values and derived values by the model formula In order to confirm how well the model applying the mediator variables derived in Example 1 can approximately predict decolorization, the relationship between the chromaticity (CV f ) of the decolorization process liquid predicted by the model in Table 2 and the measured chromaticity (CV f ) of the decolorization process liquid is shown in a graph.

[0082] Figure 4 and Table 3 show the decolorization process liquid color (CV) predicted by the model equation. f ) and the measured decolorization process liquid color (CV f This is a correlation graph of the following: To verify the reliability of the model equation, the concentration of L-glutamic acid in the process solution and the volume of the process solution were changed, and the chromaticity measurement value after decolorization (CV) was measured. f (Measurement) and chromaticity prediction value (CV) f (Prediction)) was repeatedly compared. Specifically, as shown in Table 3, the chromaticity measurement value (CV) after decolorization was measured using process solutions with different L-glutamic acid concentrations, ranging from approximately 4 kL to 8 kL in volume. f (Measurement) and chromaticity prediction value (CV) f The predicted values ​​were repeatedly compared. The chromaticity measurement was calculated by dividing the absorbance (the degree to which the decolorized process solution absorbed light in the 420 nm wavelength range) by the L-glutamic acid concentration in the decolorized process solution. The predicted chromaticity values ​​were calculated using the model equation in Table 2.

[0083] [Table 3] JPEG2026516234000008.jpg214149 JPEG2026516234000009.jpg214149 JPEG2026516234000010.jpg103149

[0084] From the data in Table 3, the chromaticity measurement value after decolorization (CV) f (Measurement) and chromaticity prediction value (CV) f (Prediction)) Correlation coefficient R 2 The correlation coefficient (R) was calculated using the Pearson correlation function. 2 The value was 0.6836. Generally, the R calculated using the Pearson correlation function 2 Since a value of 0.5 or higher indicates a correlation, the correlation coefficient calculated from the experimental results of this application is the chromaticity measurement value after decolorization (CV). f (Measurement) and chromaticity prediction value (CV) fThis means there is a very high correlation between the (predictions). Therefore, it has been confirmed that the model formula of this application accurately represents the decolorization process. [Examples]

[0085] Examination of the effectiveness of a model equation using the amount of activated carbon as a variable. Next, substitute the values ​​of the pre-decolorization process solution (purity of fermented glutamic acid: 50%, glutamic acid concentration: 158.7 g / L, 420 nm UV absorbance: 14.88 (CV value 0.09376)) into the model equation, and calculate the chromaticity of the decolorization process solution (CV f The amount of activated carbon needed to satisfy the 0.004 requirement was calculated. The calculation results confirmed that activated carbon with a glutamic acid concentration of 30.5% (w / w) is required.

[0086] The calculated amount of activated carbon mentioned above was added to the process solution and stirred for 1 hour at 60°C in a 500 ml jacketed reactor (Fang Kyung Tech Co., Ltd., double-jacketed reactor, RF-1070-4NS) using an overhead stirrer with a Teflon stirring rod (Daehan Chemical Co., Ltd., stirrer, DH.WOS01051) (Koryeo Ace Chemical Co., Ltd., Teflon stirring rod, KA22-06). The decolorization process was then performed by filtering through a filter of 0.45 μm or less. The chromaticity value of the decolorized process solution after decolorization was confirmed to be 0.00385.

[0087] Subsequently, an excipient (Dextrine, DE20) was mixed into the process liquid at a ratio of approximately 45 wt% of the process liquid to prepare a spray-drying feed with a glutamic acid content of 20% and a solid content of 40%.

[0088] When the process liquid was spray-dried using a spray dryer (Ain System Co., Ltd. SD900) under the conditions of an inlet air temperature of 190°C, an outlet temperature of 95°C, and a process liquid input rate of 1 kL / hr, the drying powder production rate was 440 kg / hr, and the resulting product had a color L* value of 85.24, confirming that it met the product quality standard (CIE lightness L* 82-87).

[0089] Therefore, it was confirmed that the relationship between the purity of the process solution, the chromaticity, the weight of the adsorbent, and the purity of the decolorization process solution, as shown in the aforementioned model equations (Equations (1) and (2)), is valid, and that it is possible to produce fermented products of a specific chromaticity.

[0090] From the above explanation, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. It should be understood that the above embodiments are merely illustrative and not limiting. This application should be interpreted as including all modified or altered forms derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. A decolorization step in which a process liquid containing fermented products is decolorized with an adsorbent to prepare a decolorized process liquid, The process includes a drying step in which the decolorized liquid is dried to obtain a fermented product. In the decolorization step, The steps include: measuring the chromaticity and purity of the process solution; determining the chromaticity of the decolorization process solution to be obtained; and determining the weight of the adsorbent to be used for decolorization according to the chromaticity and purity of the process solution and the chromaticity of the decolorization process solution to be obtained. Method for producing fermented products.

2. The weight of the adsorbent used for decolorization is determined by the following formula (1): A method for producing a fermented product according to claim 1. [Math 1] (In the above formula (1), CV ｉ is the chromaticity of the process liquid, CV ｆ (where is the chromaticity of the decolorization solution, P is the purity of the solution, m is the weight of the adsorbent, and B1, B2, and B3 are parameters.)

3. The fermented product comprises at least one selected from the group consisting of amino acids and organic acids. A method for producing a fermented product according to claim 1.

4. The chromaticity (CV) of the aforementioned process liquid and the decolorization process liquid. ｉ and CV ｆ This value is obtained by dividing the visible light / ultraviolet absorbance by the concentration of the fermented product in the process liquid (g / L). A method for producing a fermented product according to claim 1.

5. The drying step includes a spray drying step. A method for producing a fermented product according to claim 1.

6. The process further includes, prior to the decolorization step, removing microbial cells from the fermentation liquid containing the fermented product and concentrating it to prepare the process liquid. A method for producing a fermented product according to claim 1.

7. Fermented products contain amino acids, The L* value of the aforementioned fermented product in the CIE color system is 82 to 87. The color of the decolorization liquid prepared to obtain the aforementioned fermented product is 0.003 to 0.

006. The chromaticity of the decolorization solution is the value obtained by dividing the visible light / ultraviolet absorbance by the concentration (g / L) of the fermented product in the decolorization solution. Fermented products.

8. The aforementioned amino acids include glutamic acid. The fermented product according to claim 7.

9. The fermented product is in the form of a powder or granules. The fermented product according to claim 7.

10. The decolorization apparatus includes an adsorbent inside, and the process liquid containing the fermented product is supplied so that it flows through the adsorbent. The weight of the adsorbent is determined by the chromaticity and purity of the process solution and the chromaticity of the decolorization process solution to be obtained after decolorization. Manufacturing equipment for fermented products.

11. The weight of the adsorbent used for decolorization is determined by the following formula (1): A manufacturing apparatus for fermented products according to claim 10. [Math 2] (In the above formula (1), CV ｉ is the chromaticity of the process liquid, CV ｆ (where is the chromaticity of the decolorization solution, P is the purity of the solution, m is the weight of the adsorbent, and B1, B2, and B3 are parameters.)

12. A step of inputting the color and purity of the process solution and the weight of the adsorbent used for decolorizing the process solution, The software includes a step of calculating the chromaticity of the decolorization solution to be obtained after decolorization, and the software records the determination of the chromaticity of the decolorization solution using the following formula (2). Recording medium. [Math 3] (In the above formula (2), CV ｉ is the chromaticity of the process liquid, CV ｆ (where is the chromaticity of the decolorization solution, P is the purity of the solution, m is the weight of the adsorbent, and B1, B2, and B3 are parameters.)

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