Method for producing soybean paste with decreased biogenic amine
The present invention relates to a method of manufacturing soybean paste having reduced content of biogenic amine, a method for reducing the content of biogenic amine of soybean paste, and soybean paste having reduced content of biogenic amine manufactured thereby. According to the present invention...
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| creator | MUN, HYEONG YUN SONG, YE JI KIM, HYEONG HOE KIM, JUNG PIL |
| description | The present invention relates to a method of manufacturing soybean paste having reduced content of biogenic amine, a method for reducing the content of biogenic amine of soybean paste, and soybean paste having reduced content of biogenic amine manufactured thereby. According to the present invention, the method of manufacturing soybean paste having reduced content of biogenic amine comprises the following steps: (a) soaking washed soybean in water, dewatering and steaming the soaked soybean; (b) inoculating Bacillus subtilis and Aspergillus oryzae into the steamed soybean, and forming the inoculated soybean into a fermented soybean lump; (c) drying and fermenting the fermented soybean lump formed in the step (b), washing the fermented soybean lump with flowing water, and cutting the washed fermented soybean lump; and (d) immersing the cut fermented soybean lump cut in the step (c) in a salt water to age the mixture, and aging again soybean paste separated from the mixture.
본 발명은 (a) 세척한 대두를 수침하고 탈수시킨 후 증자하는 단계; (b) 상기 (a)단계의 증자한 대두에 바실러스 서브틸리스 및 아스퍼질러스 오리재를 접종한 후 메주로 성형하는 단계; (c) 상기 (b)단계의 성형한 메주를 건조한 후 발효하고, 흐르는 물에 세척한 후 절단하는 단계; 및 (d) 상기 (c)단계의 절단한 메주를 염수에 침지하여 숙성시킨 후 분리한 된장을 다시 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 바이오제닉 아민 함량이 감소된 된장의 제조방법, 된장의 바이오제닉 아민 함량을 감소시키는 방법 및 상기 방법으로 제조된 바이오제닉 아민 함량이 감소된 된장에 관한 것이다. |
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본 발명은 (a) 세척한 대두를 수침하고 탈수시킨 후 증자하는 단계; (b) 상기 (a)단계의 증자한 대두에 바실러스 서브틸리스 및 아스퍼질러스 오리재를 접종한 후 메주로 성형하는 단계; (c) 상기 (b)단계의 성형한 메주를 건조한 후 발효하고, 흐르는 물에 세척한 후 절단하는 단계; 및 (d) 상기 (c)단계의 절단한 메주를 염수에 침지하여 숙성시킨 후 분리한 된장을 다시 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 바이오제닉 아민 함량이 감소된 된장의 제조방법, 된장의 바이오제닉 아민 함량을 감소시키는 방법 및 상기 방법으로 제조된 바이오제닉 아민 함량이 감소된 된장에 관한 것이다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161102&DB=EPODOC&CC=KR&NR=20160126691A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161102&DB=EPODOC&CC=KR&NR=20160126691A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MUN, HYEONG YUN</creatorcontrib><creatorcontrib>SONG, YE JI</creatorcontrib><creatorcontrib>KIM, HYEONG HOE</creatorcontrib><creatorcontrib>KIM, JUNG PIL</creatorcontrib><title>Method for producing soybean paste with decreased biogenic amine</title><description>The present invention relates to a method of manufacturing soybean paste having reduced content of biogenic amine, a method for reducing the content of biogenic amine of soybean paste, and soybean paste having reduced content of biogenic amine manufactured thereby. According to the present invention, the method of manufacturing soybean paste having reduced content of biogenic amine comprises the following steps: (a) soaking washed soybean in water, dewatering and steaming the soaked soybean; (b) inoculating Bacillus subtilis and Aspergillus oryzae into the steamed soybean, and forming the inoculated soybean into a fermented soybean lump; (c) drying and fermenting the fermented soybean lump formed in the step (b), washing the fermented soybean lump with flowing water, and cutting the washed fermented soybean lump; and (d) immersing the cut fermented soybean lump cut in the step (c) in a salt water to age the mixture, and aging again soybean paste separated from the mixture.
본 발명은 (a) 세척한 대두를 수침하고 탈수시킨 후 증자하는 단계; (b) 상기 (a)단계의 증자한 대두에 바실러스 서브틸리스 및 아스퍼질러스 오리재를 접종한 후 메주로 성형하는 단계; (c) 상기 (b)단계의 성형한 메주를 건조한 후 발효하고, 흐르는 물에 세척한 후 절단하는 단계; 및 (d) 상기 (c)단계의 절단한 메주를 염수에 침지하여 숙성시킨 후 분리한 된장을 다시 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 바이오제닉 아민 함량이 감소된 된장의 제조방법, 된장의 바이오제닉 아민 함량을 감소시키는 방법 및 상기 방법으로 제조된 바이오제닉 아민 함량이 감소된 된장에 관한 것이다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDwTS3JyE9RSMsvUigoyk8pTc7MS1cozq9MSk3MUyhILC5JVSjPLMlQSElNLkpNLE5NUUjKzE9PzctMVkjMzcxL5WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgaGZgaGRmZmloaOxsSpAgCSPjIu</recordid><startdate>20161102</startdate><enddate>20161102</enddate><creator>MUN, HYEONG YUN</creator><creator>SONG, YE JI</creator><creator>KIM, HYEONG HOE</creator><creator>KIM, JUNG PIL</creator><scope>EVB</scope></search><sort><creationdate>20161102</creationdate><title>Method for producing soybean paste with decreased biogenic amine</title><author>MUN, HYEONG YUN ; SONG, YE JI ; KIM, HYEONG HOE ; KIM, JUNG PIL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20160126691A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MUN, HYEONG YUN</creatorcontrib><creatorcontrib>SONG, YE JI</creatorcontrib><creatorcontrib>KIM, HYEONG HOE</creatorcontrib><creatorcontrib>KIM, JUNG PIL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MUN, HYEONG YUN</au><au>SONG, YE JI</au><au>KIM, HYEONG HOE</au><au>KIM, JUNG PIL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for producing soybean paste with decreased biogenic amine</title><date>2016-11-02</date><risdate>2016</risdate><abstract>The present invention relates to a method of manufacturing soybean paste having reduced content of biogenic amine, a method for reducing the content of biogenic amine of soybean paste, and soybean paste having reduced content of biogenic amine manufactured thereby. According to the present invention, the method of manufacturing soybean paste having reduced content of biogenic amine comprises the following steps: (a) soaking washed soybean in water, dewatering and steaming the soaked soybean; (b) inoculating Bacillus subtilis and Aspergillus oryzae into the steamed soybean, and forming the inoculated soybean into a fermented soybean lump; (c) drying and fermenting the fermented soybean lump formed in the step (b), washing the fermented soybean lump with flowing water, and cutting the washed fermented soybean lump; and (d) immersing the cut fermented soybean lump cut in the step (c) in a salt water to age the mixture, and aging again soybean paste separated from the mixture.
본 발명은 (a) 세척한 대두를 수침하고 탈수시킨 후 증자하는 단계; (b) 상기 (a)단계의 증자한 대두에 바실러스 서브틸리스 및 아스퍼질러스 오리재를 접종한 후 메주로 성형하는 단계; (c) 상기 (b)단계의 성형한 메주를 건조한 후 발효하고, 흐르는 물에 세척한 후 절단하는 단계; 및 (d) 상기 (c)단계의 절단한 메주를 염수에 침지하여 숙성시킨 후 분리한 된장을 다시 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 바이오제닉 아민 함량이 감소된 된장의 제조방법, 된장의 바이오제닉 아민 함량을 감소시키는 방법 및 상기 방법으로 제조된 바이오제닉 아민 함량이 감소된 된장에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for producing soybean paste with decreased biogenic amine |
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