The microorganisms were isolated for the production of flavor control natto, and all of the three isolated species were determined to be Bacillus subtilis. Bacillus subtilis NT-2 microorganisms were suitable for producing natto without any off-flavors. To minimize the degradation of texture and...
The microorganisms were isolated for the production of flavor control natto, and all of the three isolated species were determined to be Bacillus subtilis. Bacillus subtilis NT-2 microorganisms were suitable for producing natto without any off-flavors. To minimize the degradation of texture and color, the steeping and steaming method of soybeans were determined as most appropriate with 2 hours of steeping and 2 hours and 30 minutes of steaming. After steeping and steaming of soybeans, the sugar content and salinity tended to decrease, and the pH tended to become higher. In terms of chromaticity, the L value and b value tended to decrease and the a value tended to increase after steeping and steaming. According to the analysis on amino acids of soybeans for producing natto, the content of L-Glutamic acid, which is the precursor of GABA, a functional amino acid, has decreased and the GABA content has increased from 7.21mg/100g to 12.06mg/100g after steeping and steaming processes. The isolated microorganisms were used to produce natto. The physicochemical results showed that the sugar content and salinity of CON tended to be high, and the pH of NT-2 tended to be as high as 7.53. In the chromaticity of CON, the L value was measured as low, and the a and b values measured on the similar level because the color of natto belonged to the dark group. According to the analysis on the amino acids of flavor control natto, natto using NT-2 fermenting microorganism showed a 3 times higher content of GABA than that of CON, and its total amino acid content tended to be higher than that of other experimental groups. According to the acceptance test of natto sauce, the highest acceptance was determined for the source B, while the differences in salty taste, sour taste, and flavor were minimal. The analysis result on amino acids of the source B, which had the highest acceptance in the acceptance test, has shown that the GABA content of the natto source B was 3.65 mg/100g and the content of Ornithine was 2.83 mg/100g. Further acceptance test was conducted on natto by mixing the natto fermented with Bacillus subtilis NT-2 showing the possibility of flavor control, as well as the source B, which indicated the high acceptance in the acceptance test, and compared to the results on CON-A and CON-B products available in the market. As a result, despite no difference in taste and flavor, NT-2 + Source B natto showed the high acceptance from the panel in acceptance test. According to the amino acid analysis, the total amino acid content was determined to be 273.83mg/100g, and the contents of functional amino acids GABA and Ornithine were determined to be 5.45mg/100g and 1.21mg/100g, respectively.
The microorganisms were isolated for the production of flavor control natto, and all of the three isolated species were determined to be Bacillus subtilis. Bacillus subtilis NT-2 microorganisms were suitable for producing natto without any off-flavors. To minimize the degradation of texture and color, the steeping and steaming method of soybeans were determined as most appropriate with 2 hours of steeping and 2 hours and 30 minutes of steaming. After steeping and steaming of soybeans, the sugar content and salinity tended to decrease, and the pH tended to become higher. In terms of chromaticity, the L value and b value tended to decrease and the a value tended to increase after steeping and steaming. According to the analysis on amino acids of soybeans for producing natto, the content of L-Glutamic acid, which is the precursor of GABA, a functional amino acid, has decreased and the GABA content has increased from 7.21mg/100g to 12.06mg/100g after steeping and steaming processes. The isolated microorganisms were used to produce natto. The physicochemical results showed that the sugar content and salinity of CON tended to be high, and the pH of NT-2 tended to be as high as 7.53. In the chromaticity of CON, the L value was measured as low, and the a and b values measured on the similar level because the color of natto belonged to the dark group. According to the analysis on the amino acids of flavor control natto, natto using NT-2 fermenting microorganism showed a 3 times higher content of GABA than that of CON, and its total amino acid content tended to be higher than that of other experimental groups. According to the acceptance test of natto sauce, the highest acceptance was determined for the source B, while the differences in salty taste, sour taste, and flavor were minimal. The analysis result on amino acids of the source B, which had the highest acceptance in the acceptance test, has shown that the GABA content of the natto source B was 3.65 mg/100g and the content of Ornithine was 2.83 mg/100g. Further acceptance test was conducted on natto by mixing the natto fermented with Bacillus subtilis NT-2 showing the possibility of flavor control, as well as the source B, which indicated the high acceptance in the acceptance test, and compared to the results on CON-A and CON-B products available in the market. As a result, despite no difference in taste and flavor, NT-2 + Source B natto showed the high acceptance from the panel in acceptance test. According to the amino acid analysis, the total amino acid content was determined to be 273.83mg/100g, and the contents of functional amino acids GABA and Ornithine were determined to be 5.45mg/100g and 1.21mg/100g, respectively.
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