Fermented soybean composition and method for producing fermented soybean composition

Abstract

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

Claims

1. A composition for fermented soybean products comprising a fermentation product in which a carbohydrate raw material, a complex herb extract C, and a garlic concentrate are fermented with at least one microorganism selected from the group consisting of C. utilis, S. fragilis, S. lactis, and S. pombe, wherein the fermentation product comprises alcohol in an amount of 0.01 v/v % to 4.0 v/v %; wherein the carbohydrate raw material comprises: wheat flour, as a first carbohydrate raw material; and at least one selected from the group consisting of wheat rice, whole wheat, quinoa, and defatted soy flour, as a second carbohydrate raw material; wherein the second carbohydrate raw material is comprised 10 to 50 parts by weight based on 100 parts by weight of the first carbohydrate raw material; wherein the complex herb extract C comprises licorice extract, a tea extract, ginger concentrate powder, and powdered crystalline glucose.

2. The composition for fermented soybean products of claim 1, wherein the fermentation is performed at a temperature of 20° C. to 60° C.

3. A method for preparing a composition for fermented soybean products, comprising: mixing a koji, which is prepared with a first carbohydrate raw material comprising wheat flour, with a steamed product, which is steamed by adding water to a second carbohydrate raw material comprising at least one selected from the group consisting of wheat rice, whole wheat, quinoa, and defatted soy flour; adding (i) a complex herb extract C comprising licorice extract, a tea extract, ginger concentrate powder, and powdered crystalline glucose, and (ii) a garlic concentrate into the mixture; fermenting the mixture with at least one microorganism selected from the group consisting of C. utilis, S. fragilis, S. lactis, and S. pombe, and mixing the fermentation product, which has undergone the fermentation process, with at least one selected from the group consisting of hot pepper powder, starch sugar, soy sauce, salt, processed spices, flavor enhancers, natural antibacterial agents, and processed cereals, and aging the mixture; wherein the second carbohydrate raw material is comprised 10 to 50 parts by weight based on 100 parts by weight of the first carbohydrate raw material.

4. The method of claim 3, wherein, in the fermenting, the mixture is fermented at 20° C. to 60° C. for 50 days.

5. The method of claim 3, wherein, in the fermenting, the mixture is fermented at 30° C. to 50° C. for 1 to 5 days.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a graph illustrating the alcohol content in a hot pepper paste according to microorganisms of Experimental Example 2;

(2) FIG. 2 is a graph illustrating the changes in reducing sugar content according to the presence of application of a natural antimicrobial agent and the fermentation period in Experimental Example 3; and

(3) FIG. 3 is a graph illustrating the changes in alcohol content according to the presence of application of a natural antimicrobial agent and the fermentation period in Experimental Example 3.

MODE FOR CARRYING OUT THE APPLICATION

(4) Hereinafter, the present application will be described in more detail through Examples. However, these Examples are illustrative of the present application and the scope of the present application is not limited to these Examples.

(5) In the following Examples, the alcohol content was obtained by the vibration density method after distillation according to the regulations of the liquids by the Ministry of Food and Drug Safety of Korea, multiplied by the dilution factor. The moisture content was analyzed by the atmospheric pressure heating drying method and the amino acid nitrogen content was analyzed by the formal titration method (Sorensen method). The reducing sugar content was obtained by calculating based on the glucose level after the analysis by the Somogyi-nelson method.

[Experimental Example 1] Selection of Raw Materials with Low Carbohydrate Content for Low Alcohol Production

(6) For the low alcohol production during the process of preparing a composition for fermented soybean products, raw materials with low carbohydrate content were confirmed. Specifically, in consideration of a hot pepper paste, wheat flour (CJ CheilJedang, Products of USA/Canada/Australia) was prepared as a first carbohydrate raw material, and wheat rice (Korea Industry, Product of USA), whole wheat (Mingafood, Product of Korea), quinoa (Organica Inc., Product of USA), and defatted soy flour (Kong-G, Co., Ltd., Product of China) were prepared as a second carbohydrate raw material.

(7) Water was added to the koji containing wheat flour and a second carbohydrate raw material, mixed with a steamed product steamed under 1.1 MPa (Kgf/cm.sup.2) for 7 minutes, inoculated with C. utilis, and fermented at 25° C. The specific ratios of raw materials (weight ratio) are shown in Table 1 below.

(8) TABLE-US-00001 TABLE 1 Experimental sections according to carbohydrate raw materials Experimental Experimental Experimental Experimental Section 1-1 Section 1-2 Section 1-3 Section 1-4 Wheat Flour 100 100 100 100 Wheat Rice 15 — — — Whole Wheat — 15 — — Defatted — — 15 — Soy Flour Quinoa — — — 15 Refined Salt 15 15 15 15

(9) The prepared fermentation product was collected on day 1, 3, 5, 7, and 12 of the fermentation to measure their alcohol contents, and the results are shown in Table 2 below.

(10) TABLE-US-00002 TABLE 2 Results of alcohol analysis per fermentation period according to carbohydrate raw materials Experi- Experi- Experi- Experi- Fermentation mental mental mental mental Experimental Period Section Section Section Section Section (days) 1-1 1-2 1-3 1-4 Alcohol (v/v %) 1 0.00 0.02 0.00 0.00 3 0.04 0.04 0.02 0.00 5 0.12 0.20 0.14 0.20 7 0.98 0.52 1.10 1.04 12 2.52 1.78 2.34 2.10

(11) Comparing Experimental Section 1-1 with Experimental Sections 1-2 to 1-4, on day 3, Experimental Section 1-2 showed an alcohol content at the same level as that of Experimental Section 1-1, whereas Experimental Section 1-3 and Experimental Section 1-4 showed lower alcohol contents compared to Experimental Section 1-1.

(12) On day 5 of the fermentation, Experimental Section 1-1 showed an alcohol content similar to Experimental Section 1-3.

(13) On day 12 of the fermentation, Experimental Section 1-2 showed the lowest alcohol content among the Experimental Sections.

(14) Taken together, it was confirmed that when a raw material with a low carbohydrate content was applied during the process of manufacturing a hot pepper paste, the alcohol content in the fermentation product was reduced, and in particular, whole wheat and quinoa, as the second carbohydrate raw material, had an excellent effect of reducing alcohol production.

[Experimental Example 2] Selection of Low Alcohol Producing Yeast

(15) Yeast which is suitable for the process of preparing fermented soybean products and enables low alcohol production was confirmed. This yeast is to reduce the activity of an alcohol producing microorganism for the inhibition of alcohol production by wild-type yeast and cultured yeast, which are characterized by alcohol production, by dominating a low alcohol producing yeast via its inoculation.

(16) Specifically, in consideration of a hot pepper paste, the yeast derived from edible and food fermentation or dairy fermentation was selected as shown in Table 3, by referring to Korean Food Standards Codex.

(17) TABLE-US-00003 TABLE 3 List of selected yeasts Experi- mental Characteristics Section Scientific Name Other Names of Yeast 2-1 Candida utilis Torulopsis utilis, MSG, cheese Torula utilis, curd Cyberlindnera jadinii, Pichia jadinii 2-2 Saccharomyces Kluyveromyces high fragilis fragilis, temperature Kluyveromyces alcohol marxianus, fermentation Saccharomyces yeast marxianus 2-3 Saccharomyces Kluyveromyces alcohol lactis lactis production using lactose as a main source 2-4 Schizosaccharomyces Schizosaccharomyces wine, lower pombe malidevorans alcohol producing ability than S. cerevisiae by ½ 2-5 Zygosaccharomyces Kluyveromyces halophile, film rouxii osmophilus yeast

(18) The salt resistance of the above yeasts in the prepared fermentation products was examined to confirm the suitability in the process of preparing fermented soybean products. Specifically, the microorganisms in Table 3 were cultured under the conditions of 30° C. by using the fermentation product of Experimental Example 1, and as a result, it was confirmed that all of the selected yeasts had an appropriate level of salt resistance during the process of preparing fermented soybean products.

(19) Additionally, the yeast of Table 4 was inoculated to the carbohydrate raw material of Experimental Section 1-1 at a density of 5.0×10.sup.8 cells while preparing by the method described in Experimental Example 1, and on day 14 of the fermentation, the contents of alcohol, reducing sugar, and the amino acid nitrogen content was measured, and the results are shown in Table 4 below.

(20) With regard to the alcohol content of the fermentation product on day 14 of the fermentation, Experimental Section 2-1, in which C. utilis was inoculated and fermented, showed the lowest alcohol content, as shown in Table 4. Additionally, with regard to the amino acid nitrogen content in the fermentation product, which is one of the indices that can confirm the characteristics of fermentation (hereinafter, Amino nitrogen), the fermentation product of Experimental Section 2-1 showed a slightly higher Amino nitrogen, but showed similar values over the entire Experimental Sections, as shown in Table 4 below.

(21) TABLE-US-00004 TABLE 4 Alcohol content of fermentation product when applying low alcohol producing yeast, and results of quality analysis Reducing Sugar Amino Experimental (%, glucose- nitrogen Section Alcohol (%) based) (mg %) 2-1 1.26 14.57 288.95 2-2 1.62 14.68 265.89 2-3 1.38 14.19 271.51 2-4 1.74 15.27 269.05 2-5 3.45 12.45 260.31

(22) Additionally, a hot pepper paste was prepared according to the method for preparing commercial hot pepper pastes in the market, and the results are shown in FIG. 1. Even when a natural antimicrobial agent was applied, it was confirmed that the hot pepper paste in which C. utilis was applied showed a low alcohol content.

(23) As a result, it was confirmed that the effect of reducing alcohol production was most excellent when C. utilis was used.

[Experimental Example 3] Selection of Conditions for Fermentation with Low Alcohol Production

(24) A process, by which a less amount of alcohol can be produced while the quality of fermented soybean products can be maintained, during the process of preparing fermented soybean products where raw materials are fermented for 1 to 30 days, was confirmed. Specifically, a process, by which alcohol producing action is inhibited while the fermentation period can be shortened by the application of high-temperature, short-term fermentation process and a natural antimicrobial agent, was confirmed.

(25) (1) Selection of Conditions for Fermentation with Low Alcohol Production

(26) A fermentation product was prepared through the preparation method of Experimental Example 1 using the raw materials and yeast microorganism of Experimental Section 1-1, except that Experimental Section 3-1 was fermented and cured at 25° C. and Experimental Section 3-2 was fermented and cured at 45° (constant temperature room) (see Table 5), and the alcohol content at the time point of termination of fermentation (fermentation was terminated based on the time point where all Experimental Sections reached a similar quality level) was compared and analyzed (see Table 6).

(27) TABLE-US-00005 TABLE 5 Fermentation conditions Experimental Raw Fermentation Fermentation Section Materials Temperature (° C.) Period (days) 3-1 wheat flour 25 14 3-2 (100 parts by weight) 45 3 wheat rice (15 parts by weight) refined salt (15 parts by weight)

(28) TABLE-US-00006 TABLE 6 Results of quality analysis according to fermentation conditions Fermentation Reducing Sugar Alcohol Experimental Section Period (days) (%, glucose-based) (%) Initial Values of Two 0 13.96 0.00 Experimental Sections 3-1 14 12.45 3.45 3-2 3 18.77 0.08

(29) Experimental Section 3-1 showed a decrease of the content of reducing sugar on day 14, which is the termination point of fermentation, by about 1.5% compared to the initial value, and the alcohol content reached 3.45%, thus confirming that the free sugar of the fermentation product was converted to alcohol and the content of reducing sugar was reduced. Experimental Section 3-2 reached the content of reducing sugar of 18.77% on day 3, which is the termination point of fermentation, thus showing an increase compared to the initial value, and showed the alcohol content of 0.08%, which was not significantly different from the initial value, thus confirming that the conversion into alcohol was minimized.

(30) Accordingly, it was confirmed that the high-temperature (45° C.) fermentation condition is a condition advantageous for increasing the rate of reducing sugar production (decomposition of carbohydrates) compared to the medium-temperature (25° C.) fermentation condition thereby shortening the fermentation period, and preventing the increase of the alcohol content by the fermentation of sugar components.

(31) (2) Sensory Evaluation According to Fermentation Conditions with Low Alcohol Production

(32) Hot pepper pastes were prepared according to the method for preparing the commercial hot pepper pastes available in the market using the fermentation products of Experimental Sections 3-1 and 3-2.

(33) Nine panelists were subjected to a blind sensory test on a 5-point scale after, and the results are shown in Tables 7 and 8. As a result of the sensory evaluation of the hot pepper paste of Experimental Section 3-2, it was confirmed that no statistical significance was shown with respect to preference and intensity on overall taste and detailed taste attributes (sweet taste, savory taste, and spicy taste) compared to the commercial hot pepper pastes (in the case of p-value<0.05, the difference was of significance). That is, it was confirmed that the identity of traditional foods could be maintained even if a high-temperature fermentation is performed to reduce alcohol production.

(34) TABLE-US-00007 TABLE 7 Preference according to results of sensory evaluation of hot pepper pastes according to fermentation conditions Use of Use of Experimental Experimental Section 3-1 Section 3-2 p-value Overall Taste 3.78 4.11 0.282 Sweet Taste 3.89 3.78 0.692 Savory Taste 3.78 4.00 0.472 Spicy Taste 3.78 3.94 0.527

(35) TABLE-US-00008 TABLE 8 Detailed intensity of taste attributes as the results of sensory evaluation of hot pepper paste according to fermentation conditions Use of Use of Experimental Experimental Section 3-1 Section 3-2 p-value Sweet Taste 3.44 3.56 0.769 Savory Taste 3.39 3.67 0.475 Spicy Taste 4.00 3.50 0.128

(36) (3) Confirmation of Low Alcohol Production at Fermentation Step According to an Addition of a Natural Antimicrobial Agent

(37) Fermentation products were prepared through the method of Experimental Example 1 using the raw materials of Experimental Section 1-1, except that a natural antimicrobial agent was applied before the fermentation step, and Experimental Section 3-(natural antimicrobial agent not added), Experimental Section 3-4 (complex herb extract C: 2 parts by weight), Experimental Section 3-5 (garlic concentrate: 2 parts by weight), Experimental Section 3-6 (complex herb extract C (1 parts by weight) and garlic concentrate (1 part by weight)) were varied according to the content of the natural antimicrobial agent (based on 100 parts by weight of the carbohydrate raw material), and the fermentation was completed based on the time point where all of the Experimental Sections reached a similar quality level. The contents of the reducing sugar and alcohol at the time point of termination of fermentation (see Table 10, FIGS. 2 and 3).

(38) TABLE-US-00009 TABLE 9 Conditions for application of natural antimicrobial agent Fermentation Fermentation Constituting Temperature Period Experimental Section Element (° C.) (days) 3-3 (Natural antimicrobial wheat flour 25 21 agent, not applied) (100 parts Natural 3-4 (Complex by weight) antimicrobial herb extract wheat rice agent applied C: 2 parts (15 parts by by weight) weight) 3-5 (a garlic refined salt concentrate: (15 parts by 2 parts by weight) weight) 3-6 (complex herb extract C: 1 part by weight + garlic concentrate: 1 part by weight)

(39) TABLE-US-00010 TABLE 10 Results of quality analysis of Experimental Sections where natural antimicrobial agent was applied according to fermentation period Experimental Fermentation Reducing Sugar Alcohol Section Period (days) (%, glucose-based) (%) Initial Value 0 13.96 0.00 3-3 (natural 21 17.53 1.14 antimicrobial agent, not applied) 3-4 (complex herb 17.93 1.33 extract C: 2 parts by weight) 3-5 (garlic 19.39 1.21 concentrate: 2 parts by weight) 3-6 (complex herb 19.88 0.43 extract C: 1 part by weight) + garlic concentrate: 1 part by weight)

(40) As shown in FIGS. 2 and 3, Experimental Section 3-3, Experimental Section 3-4, and Experimental Section 3-5 showed a trend of decreasing the content of reducing sugar, based on day 18 where the value of the alcohol content was rapidly increased to a level of 1% or greater, whereas Experimental Section 3-6 showed a continuous increase in the content of reducing sugar, but the increase rate of the alcohol content was shown to be small to be less than 0.5%. These results are thought to have occurred because, in Experimental Section 3-3, Experimental Section 3-4, and Experimental Section 3-5, as the fermentation period became longer, the free sugar of the fermentation product was converted to alcohol and the content of the reducing sugar was reduced, as was the case with the high-temperature fermentation aging experiment. Experimental Section 3-4, in which the alcohol content was highest to be 1.33%, the constituting raw materials of the complex herb extract C consists of a licorice extract, a tea extract, ginger concentrate powder, powdered crystalline glucose, and it is thought that the alcohol conversion was highest due to the influence of the powdered crystalline glucose.

(41) Based on these results, it was confirmed that the respective application of the complex herb extract C and the garlic concentrate as candidate materials of natural antimicrobial agents were not significantly effective against the inhibition of alcohol production, and it was confirmed that the inhibitory effect was significant when these two materials were used together. This is thought to have occurred because the constituting elements of the complex herb extract C, that is, the gingerol of ginger, catechin of green tea, and liquiritigenin of licorice act as food preserving components with high antimicrobial activity, and the allicin of garlic, due to its unstable properties, exhibits an inhibitory action against the growth of fungi, bacteria, and yeast.

[Experimental Example 4] Selection of Optimal Conditions for Fermentation with Low Alcohol Production

(42) To establish the optimum conditions for low alcohol production during the process of preparing fermented soybean products, the conditions for low alcohol production confirmed in Experimental Examples 1 to 3 were combined and thereby the alcohol production was confirmed. Specifically, the fermentation was applied under the compositions and conditions shown in Table 11 below.

(43) The fermentation was terminated based on the time point where all of Experimental Sections reached a similar level of quality. The alcohol contents at the time point of completing the fermentation were compared (see Table 11).

(44) TABLE-US-00011 TABLE 11 Experimental Section for fermentation with low alcohol production Fermentation Fermentation Experimental Constituting Temperature Period Alcohol Section Elements Yeast (° C.) (Days) (v/v %) 4-1 wheat flour Z. 25 12 1.92 4-2 (100 parts rouxii 45 3 0.08 4-3 by weight); C. 25 12 0.18 4-4 whole wheat utilis 45 3 0.04 (15 parts by weight); refined salt (15 parts by weight) 4-5 wheat flour C. 45 3 0.02 (100 parts utilis by weight); whole wheat (30 parts by weight); and refined salt (15 parts by weight)

(45) As a result of comparison of the alcohol contents of Experimental Sections 4-1 to 4-4 were compared, it was confirmed that when whole wheat (a grain having a low carbohydrate content confirmed in Experimental Examples 1 to 3), C. utilis (yeast with low alcohol production), and high-temperature fermentation conditions were combined, the effect of inhibiting alcohol production was most excellent. Additionally, as a result of comparison of Experimental Sections 4-4 and 4-5, it was confirmed that as the content of the grain having a low carbohydrate content was increased, it became an advantageous condition to prevent the increase of the alcohol content.