Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method

Patent metadata

Field	Value
Publication number	US-10645962-B2
Application number	US-201615757097-A
Country	US
Kind code	B2
Filing date	Sep 1, 2016
Priority date	Sep 3, 2015
Publication date	May 12, 2020
Grant date	May 12, 2020

Abstract

The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

First claim

The invention claimed is:

1. A method for preparing a soybean koji, comprising:
soaking soybeans in water or adding water to soybeans, and steaming the soybeans;
inoculating a Bacillus amyloliquefaciens CJ 14-6 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718, into the steamed soybeans; and
fermenting the steamed soybeans to prepare a soybean koji having degraded protein.

2. The method as claimed in claim 1 ,
wherein the method further includes soaking selected and washed soybeans at 10 to 50° C. for 1 to 15 hours prior to the steaming step,
wherein the steaming step includes forcing a saturated steam of 1.0 to 2.0 kgf/cm2 to steam the soybeans at 100 to 150° C. for 1 to 60 minutes, and
wherein the method further includes cooling down the steamed soybeans to 30 to 50° C. after the steaming step.

3. The method as claimed in claim 1 , wherein the steaming step is conducted in a high-pressure steam sterilizer (Autoclave) at 100 to 150° C. for 5 to 15 minutes.

4. The method as claimed in any one of claim 1 , wherein the Bacillus amyloliquefaciens CJ 14-6 strain is inoculated into the steamed soybeans in an amount of 0.1 to 3.0 wt. % with respect to the total weight of raw materials.

Assignees

• Cj Cheiljedang Corp

Inventors

• Kim Hye Jin
• Shin Dong Joo
• Shin Hye Won
• Jang Eun Seok
• Kang Dae Ik
• Moon Byoung Seok
• Oh Seon Mi
• Cho Sun A

Classifications

• C12N1/20

  Bacteria; Culture media therefor · CPC title

• A23V2200/3204

  Probiotics, living bacteria to be ingested for action in the digestive tract · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A61K36/48

  Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae · CPC title

• C12P1/04

  by using bacteria · CPC title