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Koji soybean fermented by yeast and product method of the same

A technology of soybeans and koji, applied in the direction of microorganism-based methods, food preparation, biochemical equipment and methods, etc.

Inactive Publication Date: 2010-06-16
柳惠琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there is no report about the method of adding alcohol-fermenting yeast to wheat and soybean, adding protease when the nutrients are maximized after a period of fermentation, and then destroying the yeast cell wall to make soybean paste or wheat paste

Method used

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  • Koji soybean fermented by yeast and product method of the same
  • Koji soybean fermented by yeast and product method of the same
  • Koji soybean fermented by yeast and product method of the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Produce soybean paste koji product of the present invention as follows.

[0015] Process 1: Purification of groundwater for strain cultivation and fermentation

[0016] Activated carbon is used to purify groundwater. The purified water was sterilized at 121° C. for 15 minutes to prepare sterile water, which was used as a culture solution of the strain for fermenting koji of the present invention and used for fermentation.

[0017] Step 2: Pretreatment stage of the organisms to be fermented

[0018] The fermentable organisms used in the present invention are raw soybean and wheat. Soybeans are non-GMO (Genetically Modified Organisms) soybeans that are strictly screened. After sifting out the stones, they are washed and put into a cooking tank at 121°C for 7 minutes to heat denature the protein. Heat-denatured soybeans are cooled to 15°C. Wheat flour was gelatinized at 131°C for 10 seconds and then cooled.

[0019] Process 3: The stage of uniformly mixing raw materia...

Embodiment 2

[0027] Embodiment 2: the manufacture of wheat sauce koji product

[0028] In order to produce wheat koji, in the process 3 of Example 1 of the present invention, wheat flour and soybeans were mixed in a ratio of 70:30. Except that the mixing ratio is different, other procedures are all the same as in Example 1.

[0029] The special nutrient content of the soy sauce product of the present invention is shown in the following table, and it can be seen that the special nutrient content of the soy sauce product of the present invention is at least 2 times of the general product nutrient content.

[0030] [Table 1] Analytical results [unit: ppmm] of the special nutritional components of the soy sauce product of the present invention

[0031] nutrient content

Genistin

daidzein

Glyzein

Commonly sold soy sauce

50

47

54

Soybean paste song of the present invention (embodiment 1)

223

282

319

[0032] nutrie...

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PUM

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Abstract

The invention relates to a koji soybean using alcohol fermentating yeast and product method of the same. In the invention, non-genetically modified soybeans or wheats are subjected to the heat denaturation in a stainless steel fermentation jar, then the alcohol fermenting yeast strains are added and the fermentation is performed for 72 hours, the fermentation is stopped by adding the protease generation strains, the fermentation product is dried by hot blast, thus the health koji soybean or related product, which has increased Genistin, Daidzein and Glycitein content and improved comprehensive hobby, is obtained.

Description

technical field [0001] The invention relates to the processing technology of food materials. More specifically, the present invention can provide genistin, daidzein and glycitein compared with existing sauce products by fermenting soybean or wheat flour with alcohol fermenting yeast, adding protease producing strains, terminating fermentation and accumulating peptides. A healthy functional fermented product with significantly increased content and improved liking. Background technique [0002] In the traditional method, fermented soybeans are obtained by steaming soybeans and inoculating bacterial strains such as Aspergillus Oryzae and Bacillus Subtillus and then fermenting for a certain period of time. However, such fermented soybean paste and fermented chili paste are not excellent in terms of nutrition and digestion. [0003] Adding mixed strains such as Aspergillus oryzae and chili powder to wheat or soybeans to make gochujang koji or using koji to make gochujang is de...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L11/00A23L11/20A23L27/50
CPCA23L3/46A23V2002/00A23V2300/10A23L7/104A23L11/31A23L11/37A23P10/40A23L11/50C12N1/185C12R2001/865
Inventor 柳惠琳
Owner 柳惠琳
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