보고서 정보
주관연구기관 |
한국장류협동조합 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2011-04 |
과제시작연도 |
2010 |
주관부처 |
농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 |
TRKO201400026395 |
과제고유번호 |
1545001602 |
사업명 |
고부가가치식품기술개발['10신규] |
DB 구축일자 |
2014-11-10
|
DOI |
https://doi.org/10.23000/TRKO201400026395 |
초록
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○ 연구결과
- 기능성이 우수하며 소비자 기호에 맞는 균주 선발하고 동정하여 신 균주를 확보하였다.
- 영양세포를 환경 스트레스에 내성이 강하고 장기 보존 가능한 아포형태로 변환시킨 후 종균화
- 개발된 청국장 종균은 아포형태로 제조되어 보관온도 및 저장기간에 의한 영향을 크게 받지 않아, 생산 및 유통과정 중 실온에서 최대 6개월 보관시에도 상품성 유지 및 비용 절감 가능
- 경쟁배양을 통해 청국장 제조 종균의 활성을 회복시켜 우수 균주의 보관 기술 방법을 확립
- 선발된 우수균주인 B. subtilis
○ 연구결과
- 기능성이 우수하며 소비자 기호에 맞는 균주 선발하고 동정하여 신 균주를 확보하였다.
- 영양세포를 환경 스트레스에 내성이 강하고 장기 보존 가능한 아포형태로 변환시킨 후 종균화
- 개발된 청국장 종균은 아포형태로 제조되어 보관온도 및 저장기간에 의한 영향을 크게 받지 않아, 생산 및 유통과정 중 실온에서 최대 6개월 보관시에도 상품성 유지 및 비용 절감 가능
- 경쟁배양을 통해 청국장 제조 종균의 활성을 회복시켜 우수 균주의 보관 기술 방법을 확립
- 선발된 우수균주인 B. subtilis P-L2를 이용하여 유해균 B. cereus 및 유해균의 성장 억제 효과
Abstract
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Ⅳ. Results
1. Product Quality Standardization Research for Korean Chungkukjang
A. 120 cases has been collected from the Chungkukjang products sold in market and homemade Chungkukjang to separate superb strains for Chungkukjang fermentation.
The member companies of Korea Jang Cooperative in
Ⅳ. Results
1. Product Quality Standardization Research for Korean Chungkukjang
A. 120 cases has been collected from the Chungkukjang products sold in market and homemade Chungkukjang to separate superb strains for Chungkukjang fermentation.
The member companies of Korea Jang Cooperative in Pocheon City, Paju City, Nam Yangju City in Gyeonggi-Do, and Nonsan City and Geumsan-Gun in Chung Nam, Jecheon City in Chung Buk, Sunchang-Gun in Jeon Nam, and Daegu City along with farming households growing their own beans have participated in the collection.
B. From analysis of total nitrogen, content amount of amino nitrogen, nitrogen decomposition efficiency, the content of tyramine and histamine of collected Chungkukjang samples, the quality characteristics of Chungkukjang is defined.
C. New strains is secured with the selected and identified strains to fit to consumers’ favor after the investigation of the biochemical characteristics and the confirmation of the capability to culture on agar medium.
D. Based on the differences in protein decomposition rate and viscose substance creation rate of the collected Chungkukjang samples, 523 species of single colonies are separated.
E. The most of strains are Bacillus subtilis. And, the most are survived in high temperature of 52℃ while some of the tested strains show strong heat resistance to survive the high temperature of 62℃.
2. Separation and Application Technology Development of Superb Strains for Chungkukjang Fermentation
A. After categorizing the separated strains, the candidate strains are selected to inoculate to the culturing beans to make Chungkukjang. From the produced Chungkukjang, viscose substance creation rate, quantity, flavor, protease, and thrombolytic enzyme are measured to select the outstanding and candidate strains.
B. Based on the result of each strains’ application to soybeans, the candidate strains are selected for the secondary production experiment under various environment changes including fermentation time and temperature.
C. The multiple of starters are selected respecting the differences in personal favors and considering the smalls, the tastes, the viscose substances and thrombus dissolution rates of the Chungkukjang samples.
D. By using single or multiple variety of starters, the Chungkukjang with more variety of tastes and flavors can be produced.
3. Korean Chungkukjang Quality Standardization using the Superb Starter
A. By proposing an effective measure using one of the selected outstanding strains, B.subtilis P-L2, to control B.cereus, a defined harmful bacillus for fermentation foods, it is showed that the effect to suppress growths of B.cereus and other harmful bacilli can be delivered using outstanding starter.
B. The discloser of the optimal temperature and period to store B.subtilis P-L2 starter is evaluated to be important data for effective distribution of the starter products within Korea.
C. The developed Chungkukjang starters are produced in sporulating forms so that the influence regarding storage temperature and period won’t be great to the starter products. The produced Chungkukjang starters can be stored and distributed for max. 6 months in the normal temperature resulting advantages both in product quality maintenance and cost reduction not only during the distribution, but also production process.
D. During the fermentation process of the starters used in the research, Biogenic Amines content shows slow increase as time passes. However, since the content is found to be less than other Chungkukjang products in the market, it can be considered that the production of Biogenic Amines is fully controllable with selected outstanding strains.
E The possibility of industrialization is confirmed by the demonstrational experiment to apply the developed starter product to for mass production process.
4. Separation and Storage Technology Development of Superb Strains for Chungkukjang Fermentation
A. If B.subtilisstrains used for Chungkukjang manufacturing are repeatedly passaged cultured, the activities of various enzymes are reduced causing the produced Chungkukjang’s quality degrade. To produce great quality Chungkukjang, the technology to maintain or to recover the strains’ activity is required to be searched. To prevent loss in the activity of Bacillus subtilis caused by the passaged culture process, strong strains are selected by mutual competitions in the limited environment.
B. The technology to preserve the superb strains is established by recovering the activity of the strains for Chungkukjang production through the competitive culture. The strains usable in the competitive culture would be aerobic strain which can survive in the same temperature with B.subtilis. Also, the strain should be harmless strains not producing any toxic substance.
C. After selecting a colony maintaining the superb characteristic of the starters, the colony is cultured on the agar medium. Then, the cultured feeder cells are converted into the sporulating form with high tolerance against environmental stress and possible long-term preservation to produce the starters.
D. The sporulating formed B.subtilis starters are possible to live and grow in high temperatures. Therefore, the starters can be inoculated to the beans in high temperatures of 80 so that the contamination of misc. germs ℃ can be controlled with the high temperature. Also, contamination of the airborne germs which has been dispersed by the high temperature steam released from the high temperature beans controlled as well. Moreover, the cross contamination which can be occurred due to the manufacturer’s production characteristics of using the same facility and containers from the initial stages to the completion of Chungkukjang production can be controlled with the high temperature.
E. The freezing drying technique is employed for the long-term storage for stabilized and steady supply of the separated and identified starters to consumers. For the consumer product, the Chungkukjang can be made as power and packed in small quantity packages with specified the shelf-life. For the places requiring Chungkukjang in large quantity, liquid ample type packaged products in various sizes can be supplied for more efficient starter product supply.
F. Compared with the feeder cells which has been stored in a long-term after the optimal growth period, the starter product’s fermentation rate is showing similar value with the normal feed cells’ fermentation efficiency so that it is confirmed that the preservation of the activity and the long term storage of the starter products are possible.
G. Since the manufacturing processes are not established systematically, it is not possible to produce products with a uniformed quality throughout the year to make hard for consumers and Chungkukjang manufactures to take the full advantage of the starter application. Therefore, the scientific and information-systematic manual is provided to produce the most outstanding Chungkukjang products using the developed starters in the research.
H. The organic evaluation to scientifically show the organoleptic property of the Chungkukjang , the survey measure and the determination criteria are established and proposed.
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