콩 (건강식품소재) 발효6.

Presentation on theme: "콩 (건강식품소재) 발효6."— Presentation transcript:

1 콩 (건강식품소재) 발효6

2 청국장(Chunggukjang) 정의: 대두 등을 주원료로 하여 적절한 온도에서 고체 발효시켜 제조한
것이나, 이에 양념을 가하여 조미한 것 <단기간에 콩을 효과적으로 발효시키는 방법> Indigenous fermented foods An alkaline fermentation Bacillus subtilis, Bacillus natto protein rich seeds (raw materials) -----> 발효물 Japanese Natto Thai Thua - Nao Indian Kenima

3 동양의 청국장 Natto (일본) 콩-침지-증자-소포장-접종-발효->냉장 Thua-Nao (태국)
콩-침지-증자-자연발효 (바나나 잎, 3-4일)-소금/향신료 혼합 (마늘, 고추)->바나나 잎 (소포장)- 열처리->제품

4 Alkaline fermentation
Alkaline fermentation of various beans, seeds and leaves provide protein/lipid-rich, flavorsome, low-cost food condiments to millions of people in Africa and Asia. Fermentations are primarily proteolytic yielding amino acid/peptide-rich mixtures (Bacilli 사용). Alkaline fermentations might improve and extend food supply and nutrition throughout the world. The rise in pH and liberation of ammonia (deamination)

5 Japanese Natto  상업적인 생청국장
 Unique odor and flavor as a notable stringy Mucous material formed on the surface of the soybeans during fermentation 100 g soybeans ---> 220 g natto (발효물) 600 mg mucin precipitated with ethanol, (58% -polyglutamic acid + 40 % fructan다당류)

6 Vegetative cell Mature spore (6~7 시간 완료) Structure of spore

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8 포자의 기능 They are highly resistant to environmental stresses such as high temperature (some endospores can be boiled for several hours and retain their viability), irradiation, strong acids, disinfectants, etc. Endospores are formed by vegetative cells in response to environmental signals that indicate a limiting factor for vegetative growth, such as exhaustion of an essential nutrient. They germinate and become vegetative cells when the environmental stress is relieved.

9 혈전분해효소 Nattokinase = Serine protease
Kinase = phosphotransferase (인산을 첨가) Urokinase (출처: urine) -$200 per dose Natto (100g) 동일 효과 - $1/ 100g -> Fibrinolytic enzyme (nattokinase) Clotting factor/ Coagulating factor (효소) Fibrinase ?

10 유용 고초균 분리 MRS agar -> 점질물 생성능 Soybean agar -> 콩단백질 가수분해능
Soy/skim milk agar -> 카제인 가수분해능 Fibrin plate -> 혈전분해효소(fibrinolytic enzyme) Fibrinogen + thrombin -> Fibrin plate 효소

11 Fibrin plate Soy/ skim milk plate Incubation 미생물

12 청국장의 변신 Legumes 콩 + 팥 부산물 콩비지 + 콩분말 기능성/풍미 개선 콩 + 칡즙, 뽕나무 뿌리, 더덕분말
콩 + 녹차, 클로렐라, 뽕잎

13 Antioxidant biofactor (AOB)
Fermented grain foods mixture (건강보조식품) Rice germ (18%) Soybeans (20%) Rice bran (15%) Adlay (율무) (7.5%) Sesame (4%) Wheat (9%) Citrus lemon (citron juice 2.5%) Green leaf extract (green tea, radish leaf 10%) Malted rice Roasting Fermentation AOB

14 Bacillus cereus A close relative of B. anthracis, B. mycoides and B. thuringiensis. Spores are widespread in soil and air. Usually observed multiplying in foods such as cooked rice and may lead to food poisoning. Produces antibiotics.

15 Colonies of Bacillus cereus (left) on a plate of blood agar.

16 생청국장 시제품

17 청국장 제품

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19 청국장 제품 분말 과립 알 청국장 청국장 스낵 청국장 음료 (떠먹는 발효음료: 콩킹) 청국장 과자 비지 청국장

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