WO2014098277A1 - Method for preparing seasoning material from lees by continuous processs of enzyme decomposition and lactobacillus fermentation - Google Patents

Abstract

The present invention relates to a method for preparing a seasoning material by using lees as a raw material and carrying out a continuous process of enzyme decomposition and lactobacillus fermentation. Provided is a method for preparing a seasoning material from lees by a continuous process of enzyme decomposition and lactobacillus fermentation, comprising: a lees saccharification step of applying diastatic enzymes to lees generated as by-products of an alcoholic drink such as clear rice wine, refined rice wine, and the like so as to increase the content of reducing sugar; a step of decomposing protein and enzymes in the lees by applying proteases and nucleases to the saccarified lees so as to enhance the flavor; a step of carrying out lactic acid fermentation by injecting lactobacillus into the saccarified and enzymatically modified lees; and the final step of filtering and aging the fermented liquor.

Description

 【Specification】

 [Name of invention]

 Process for preparing seasoning material by continuous process of enzymatic digestion and fermentation of lactic acid bacteria from gourd

 Technical Field

 <1> The present invention relates to sake lees and utilization methods generated as by-products of the manufacturing process of medicine and sake liquor in the brewing industry, and more specifically to the residual sake by treating the sake sake remaining undecomposed during alcohol fermentation process By hydrolyzing, the content of reducing sugars is increased, and proteolytic enzymes and nucleases are continuously processed to decompose protein and yeast of gourd to increase flavor, and the lactic acid bacteria are inoculated to ferment lactic acid. The present invention relates to a process for preparing seasoning materials containing lactic acid bacteria with excellent sensuality and rich sour taste.

 [Background technology]

<2> Sake by-products, such as sake and medicinal liquor, are by-products of fermentation of liquor after fermentation of alcohol using rice, water, yeast, and yeast. It contains alcohol, enzymes, organic acids, and yeast. It is highly applicable as a material. Therefore, there have been various studies to use useful ingredients of sake lees in Korea, and as a result, there have been reports about sake using food, cosmetics, feed and fertilizer. In addition, as a result of analysis of the Korean patent, muscle supplementation health supplements containing Takju sake or the extract of sake lees (Korean Patent Application No. 10-2007-0043111), Takju sake or constipation containing the sake extract Health supplements (Korean Patent Application No. 10-2007- 0043112), composition for preventing and treating diabetes mellitus containing Takju's gourd or the gourd extract and health functional foods comprising the same (Korea Patent Application No. 10-200 he 0043114), Rice muffins using sake lees and manufacturing method thereof (Korea Patent Application No. 10-2010-0134854), Baking improver using Takju sake and manufacturing method thereof (Korea Patent Application No. 10-2001-0069935) Moisturizing '' Functional natural cosmetics for whitening and wrinkle improvement and its manufacturing method (Korean Patent Application No. 10-2004-0101583), alcoholic beverage by-products and new basil Functional organic fertilizer containing the genus Russ strains (Korean Patent Application No. 10-2006-00640938), Composition for preventing or improving skin aging and wrinkles, including alcoholic fermentation products (Korean Patent Application No. 10-2010-0112481) Chicken emulsified sausage containing a dietary fiber extracted from the oil and its manufacturing method (Korean Patent Application No. 10- 2010-0084695) Preparation method (Korean Patent Application No. 10-2010-0137762), method for preparing solid fermentation probiotic for livestock using sake lees and prepared probiotic composition (Korean Patent Application No. 10-2011-0040214), livestock feed composition using sake lees and its The use of sake lees, such as a manufacturing method (Korean Patent Application No. 10-20090-072829), is known. However, most of them are limited to using sake lees immediately, fermenting once, or extracting sake lees. In other words, there is no known development of new food materials in a continuous process of enzymatic degradation and lactic acid bacteria fermentation from gourds, and in particular, no seasonings using gourds.

In the case of Japan, sake lees is actively used for food, and extensive research is conducted on the use of sake lees. In particular, reports on the use of sake gourds, Shochu gourds and beer gourds in feed and pickled foods have been the main focus. In addition, seasonings, sauces, enzymatic decomposition, and lactic acid fermentation related to the present invention may be prepared by preparation of rice protein and saccharified solution from "Sake" (liquor) lees (Japanese Patent Publication No. 56151462), Process for making malt syrup and rice protein from "Sake" —leeds (Japanese Patent Publication No. 56001851), Method for solubilizing lees of rice wine (Sake) (Japanese Patent Publication No. 05068531), Product ion of fermented seasoning comprising rice flour and sake leeds as main raw mater ial ( Japanese Patent Publication No. 05030940), Cosmetic composed of fermentation product of Sake lees of distillation by-product of Shochu (Japanese Patent Publication No. 10130121), Sake lees yeast extract and its product ion (Japanese Patent Publication No. 11290018), Production of seasoning from lees of Sake (Japanese Patent Publication No. 12166503), Sauce made from sake lees as main raw material (Japanese Patent Publication No. 13352951), Method for producing edible vinegar from distillation l ees of white distilled liquor (Japanese Patent Publication No. 17102651), Fermented food of Shochu (white distilled liquor) lees and method for producing the same (Japanese Patent Publication No. 19259742), Sweet -Sake lees lactic acid fermented food and drink, and method for producing the same (Japanese Patent Publication No. 19020414), Method for producing amino acid liquid from white distilled liquor lees, and amino acid liquid from white distilled liquor lees, and amino acid liquid produced by this method (Japanese Patent Publication No. 20136448) ， Seasoning utilizing "Sho-Chu" (Japanese white distilled 1 iquor) lees (Japanese Patent Publication No. 23062157), Natural seasoning liquid for unpolished rice cooking, and Production method for liquid fertilizer and fermentation fertilizer using lees young (Japanese Patent Publication No. 23254808) and the like are known. In other words, in Japan, there are known methods of enzymatic digestion of residual materials of sake lees and the production of vinegar, sauce and seasoning materials by fermentation of acetic acid or acid from sake lees. The development of new seasoning materials in a continuous process has not been reported at all.

<4> In the case of reinforcements, reports on the use of sake as feed are the majority. In addition to the enzymatic decomposition and fermentation related to the present invention, production technology of yellow wine lees proteins by enzymatic extract ion (Chinese Patent Publication No. 102277403), Method for producing vinegar by utilizing dried lees of strong aromatic white spirit (Chinese Patent Publication No. 102268357), Technique for glycosylated degradation of white spirit waste lees to prepare ferment a 1 be sugar (Chinese Patent Publication No. 101775446), Method for producing fungus powder and fungus polysaccharide by using wheat alcohol waste lees solution (Chinese Patent Publication No. 101709308) Glucoamylase produced by fermentation of wine lees miscible liquid and method for producing alcohol by fermenting restaurant garbage with this glucoamylase (Republic of Korea Patent Publication No. 101139577). In other words, in China, it is known how to use remaining protein and starch by enzyme treatment of sake lees, and how to use enzyme of sake lees. It is not known at all, and there have been no reports of seasonings using sake.

 <5> In the Americas and Europe, alcoholic beverages, such as wine, are consumed more than grain fermented wines. As a result, edible sake, which is a by-product of the brewing industry in East Asia, rarely occurs. For example, antimicrobial lees using wine gourds (US specialty US) Publication No. 06548076, US specialty US] Publication No. 06821533, European EP No. 01206191, PCT Specialty W0] Publication No. 2001011972, Canadian Specialty CA] Publication No. 2379509 , Australia AU] Publication No. 200077589).

Therefore, the present invention maximizes the use of sake brewing by-products by presenting a new sake utilization method which has not been reported at all through the present invention, and provides a high value-added seasoning material with excellent taste and aroma by sake enzyme decomposition and lactic acid bacteria fermentation. can do.

[Content of invention] [Technical problem]

 The present invention has been proposed to solve the problems of the prior art as described above, the object of the present invention is to treat saccharifying enzymes on sake to develop new high value added seasoning material utilizing sake. By hydrolyzing the residual starch, the content of reducing sugar is increased, and the protease and nuclease are continuously processed to decompose the protein and yeast of the gourd to increase the flavor, and then inoculated with lactic acid bacteria to ferment the lactic acid. By providing a method of manufacturing a seasoning material containing lactic acid bacteria having excellent sensuality and moderate sour taste.

 Another object of the present invention is to provide a seasoning material by sake cracking and fermentation obtained by the production method.

 Technical Solution

 The technical problem of the present invention as described above is achieved by the following means.

 <10> In the manufacturing method of seasoning material by the continuous process of enzymatic decomposition and lactic acid bacteria fermentation from sake lees of the present invention, saccharinase is treated to sake lees generated as by-products in the brewing industry, such as sake and Yakju to increase the content of reducing sugars Zucchini saccharification step, and the saccharified sake by treating proteolytic enzymes and nucleases to decompose proteins and yeast in sake lees to improve the flavor, inoculated lactic acid bacteria to saccharin and enzyme-treated sake Characterizing the seasoning material by the continuous step of the step of performing the fermentation and the final step of filtering and aging the fermentation broth.

 Advantageous Effects

 <Π> According to the method for preparing seasoning material by continuous process of enzymatic degradation and lactic acid bacteria fermentation from sake lees according to the present invention, saccharification of sake lees increases the carbon source and energy of glucose to support the energy, Protein and yeast remaining in the enzyme can be enzymatically decomposed using protease and nuclease to add savory taste, and finally lactic acid fermentation by lactic acid bacteria can be provided to provide seasoning material containing suitable sourness and lactic acid bacteria. .

 In addition, the seasoning material using sake lees provided by the present invention can contribute to the high value-added resources of sake lees generated in large quantities as by-products of the brewing industry by promoting the utilization and consumption of sake lees.

 [Brief Description of Drawings]

FIG. 1 shows the continuous process of enzymatic digestion and lactic acid bacteria fermentation from sake lees according to the present invention. It is a manufacturing process drawing of seasoning raw material.

 [Best form for implementation of the invention]

 <14> The present invention in the production method of seasoning material by enzymatic decomposition and fermentation of lactic acid bacteria from sake lees, sake lees to increase the content of reducing sugars by treating saccharase enzyme generated as by-products in the brewing industry such as sake The glycosylation step, by treating the saccharified sake to the proteinase and nuclease to decompose the protein and yeast contained in sake to improve the flavor, inoculating lactic acid bacteria to the saccharified and enzyme-treated sake to ferment lactic acid It provides a method for producing seasoning material by a continuous process of enzymatic digestion and lactic acid bacteria fermentation from sake, characterized in that it comprises the step of performing the step and the final step of filtration, aging fermentation broth.

 The sake lees usable in the present invention is not particularly limited, and sake lees remaining after producing sake and medicine sake can be used, and sake sake remaining after producing sake liquor may be used. These sake lees have a water content of 70-75%, which is suspended in water to provide a substrate for the continuous process of enzymatic degradation and lactic acid bacteria fermentation.

Preferably, the main gourd is put in 55 ^° C. water so as to have a weight of 30 ¾> and the pH is corrected to 4.8. To this, add 0.2% by weight of pulhilanase (PrOTiozyme, Novozyme, Denmark) and glucoamylase (AMG, Novozyme, Denmark) of 0.2% by weight to bakhil sac solution for 3 hours at 55 ^° C. Liquor, a by-product of alcohol production, contains alpha-amylase and glucoamylase, enzymes that break down the alpha -1.4 bond of starch produced by koji bears. However, in order to supply enough glucose for fermentation of lactobacillus, additional decomposition of residual starch is required, so add an additional glucoamylase, which cuts the alpha-1,4 bond of starch into glucose units, and especially the alpha _1，6 bond of starch. Enzymatic digestion is performed by adding a new pullulanase to decompose. The optimum reaction temperature of pul ilanase (Promozyem) is 55Ϊ ：, the optimum pH is 5.0, and the optimum reaction temperature of glucoamylase (AMG) is 60 ^° C and the optimum pH is 4.5, the simultaneous treatment condition of puUu mase and glucoamylase is 55 ^° C, pH 4.8 is suitable. At this time, when the sake lees are put in water at less than 30% by weight, the concentration of sugar produced is low, so that lactic acid bacteria fermentation is difficult to occur in a short period of time, and in the case of more than 30% by weight, the viscosity of the reaction solution is too high, so that stirring is difficult. In addition to difficulties, it is difficult to expect further improvement in the yield of lactic acid bacteria fermentation. Therefore, in starch decomposition of sake lees of the present invention, put the sake lees in water at 55 ^° C. to ca. 30% by weight, correct the pH to 4.8, 0.2% by weight of pullulanaseCPromozyme, Novozyme, Denmark) and 0.2% by weight of sake lees. Add glucoamylaseCAMG, Novozyme, Denmark) and rebound at 55 ^° C for 3 hours to obtain saccharified sugar.

The saccharification liquid of the sake solution is adjusted to pH 6.5 and 0.2% by weight of exo—protease CFlavozyme, Novozyme, Denmark) and 0.2% by weight of endo-protease (Protamax, Novozyme, Denmark) Put and rebound at 50 ^° C for 12 hours to break down the protein remaining in the gourd. Inactivate the protease by heat treatment at 95 ^° C for 5 min, cool to 60 ^° C and calibrate pH to 5.5. To this, 0.01% by weight of 5'-phosphodiesterase (Enzyme RP—l, Amano Pharmaceuticals, Japan) was added and reacted at 60 ° C for 3 hours, cooled to 45 ^° C, and 0.01% by weight of AMP-deaminase (Deamizyme, Amano Pharmaceuticals, Japan) is added and reaction is carried out at 45 ^° C. for 2 hours to obtain a sake enzyme digestion solution. The exo-protease (Flavozyme) and endo-protease (Protamax) used in the present invention enhance the flavor by producing amino acids by breaking down the protein of sake, and 5'-phosphodiesterase (Enzyme RP-1) decomposes the RA of yeast. It helps to improve flavor by making nucleic acid which is seasoning material. In addition, AMP-deaminase (Deamizyme) increases umami by converting AMP produced by RA degradation into IMP. The present inventors have already manufacturing process of yeast Extract by Enzymatic Hydrolysis from yeast: paper (Downstream process for the product ion of yeast extract using brewer's yeast 'eel Is) (Man eu Jin In, Dong Chung Kim and Hee Jeong Chae, Biotechnology and Bioprocess Engineering 10: 85-89, 2005) reported the production conditions of the yeast extract, in this case, since the decomposition of the yeast was carried out in a state in which 20% by weight of dry yeast directly suspended in water of the present invention The reaction conditions are naturally different from the enzyme digestion of sake. The crude protein content of undried sake lees with a water content of about 70-75% is about 4% by weight, and contains less than 0.1% by weight of yeast. Therefore, in the case of the present invention using a saccharified saccharified solution as a substrate for enzyme digestion after suspending sake with water content of about 70 to 75¾ in 30 wt%, the protease and nuclease used for enzymatic digestion It is desirable to reduce the amount of enzyme added by more than half. Therefore, 0.2% by weight of exo-proteaseCFlavozyme, Novozyme Denmark, 0.2% by weight of endo-protease (Protamax, Novozyme, Denmark), 5 'one phosphodiesterase (Enzyme RP—l, Amano Pharmaceuticals, Japan) and 0.01% by weight of AMP-deam i nase (Deam i zyme, Amano Pharmaceuticals, Japan) It is preferable to obtain sake enzymatic digestion liquid. <i8> The sake enzyme digestion solution is boiled at 100 ^° C for 20 minutes to inactivate the enzyme, cool to 30 r, and then add lactic acid bacteria of commercial weight of 0.01 g per liter to carry out the fermentation of lactic acid in rc. The lactic acid bacteria for the fermentation of the decomposition liquid is not particularly limited, but is preferably a commercial lactic acid bacteria starter used for yogurt production.

ABT-5 (Chr Hansen, Denmark) is used. The method of manufacturing seasoning material by continuous process of enzymatic digestion and lactic acid bacterium fermentation from sake lees of the present invention has lactic acid bacteria with excellent sensory taste and moderate sourness only with the use of sake lees, degrading enzyme and lactic acid bacteria. It has a big advantage that it can produce. Zhu decomposition and fermentation broth obtained by the manufacturing method is filtered to remove the debris and aged for 2 days at 4 ^° C to finally obtain a seasoning material ripened taste and aroma.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples and Comparative Examples. However, it should be noted that these examples, comparative examples and experimental examples are merely illustrated for the understanding of the present invention, and do not limit the scope of the present invention.

 [Form for implementation of invention]

 The present invention relates to a method of producing seasoning material by enzymatic decomposition and fermentation of lactic acid bacteria from sake lees, pullulanase and glucoamylase from sake lees generated as by-products in the brewing industry such as sake and medicine. Saccharifying saccharin by treating with saccharin, exo-protease, endo-protease, 5'-phosphodiesterase 5 '-phosphodiesterase) and AMP-diaminase (AMP- deaminase) to enzymatically digest the saccharified sake, lactic acid bacteria (starter ABT-5) incubated in sake enzyme digestion solution prepared by the above step By the continuous process of enzyme digestion and lactic acid bacteria fermentation from sake, characterized in that it comprises the step of fermentation and the final step of filtration and aging the fermentation broth prepared by the above step It provides a process for the production of non-material. The following examples and comparative examples specifically described the saccharification reaction, enzymatic degradation, lactic acid bacteria fermentation and aging process.

 Example 1 Enzymatic Degradation and Fermentation of Lactic Acid Bacteria (1)

<22> 300 g of gourd (about 70% water content) was added to 700 ml of water at 55 ^° C, and the pH was adjusted to 4.8, followed by 0.3 g Promozyme (Novozyme, Denmark) and 0.3 g AMG (Novozyme, Denmark). ) Was added and reacted for 3 hours with stirring at 55 ^° C. The pH was adjusted to 6.5, 0.3 g of Flavozyme (Novozyme, Denmark) and 0.3 g of Protamax (Novozyme, Denmark) were added and reacted at 50 ^° C. for 12 hours, followed by heat treatment at 95 ^° C. for 5 minutes. Cool to 60 ^° C and adjust pH Corrected to 5.5, 0.01 g of Enzyme RP-l (Amano Pharmaceuticals, Japan) was added and reacted at 60 ^° C for 3 hours, then cooled to 45 ^° C and 0.01 g of Deamizyme (Amano Pharmaceuticals, Japan) was added and 45 ^° C. The reaction was carried out at C for 2 hours. After cooling at 100 ^° C boiling for 20 minutes 30 ^° C by the addition of 0.01 g of commercial lactic acid bacteria of the 5 ABT-cultured to stand at 30 ^° C. After 15 hours the fermentation was stopped and filtered to remove debris. The filtrate was aged for 2 days at 4 ^° C and then subjected to the sensory test.

 <Example 2> enzyme digestion and lactic acid bacteria fermentation of gourd (2)

<24> 300 g of gourd (about 70% water content) was added to 700 ml of water at 55 ^° C and the pH was adjusted to 4.8, followed by 0.6 g of Promozyme (Novozyme, Denmark) and 0.6 g of AMG (Novozyme, Denmark). ) Was added and reacted for 3 hours with stirring at 55 ^° C. pH was corrected to 6.5, 0.6 g of Flavozyme (Novozyme, Denmark) and 0.6 g of Protamax (Novozyme, Denmark) were added and reacted at 50 ^° C for 12 hours, followed by heat treatment at 95 ^° C for 5 minutes. Cool to 60 ^° C and calibrate pH to 5.5, add 0.03 g of Enzyme RP-l (Amano Pharmaceuticals, Japan), react at 60 ^° C for 3 hours, cool to 45 ^° C, and 0.03 g of Deamizyme (Amano Pharmaceuticals, Japan) was added and reacted at 45 ^° C for 2 hours. Boil for 20 minutes in KXTC, cooled to 30 ^° C and 0.03 g of commercial lactic acid bacteria ABT-5 was added and sampled every 3 hours while standing incubated at 30 ^° C. After 15 hours the fermentation was stopped and filtered to remove debris. The filtrate was aged at 4 ^° C for 2 days and then subjected to sensory evaluation.

 <Example 3> enzyme digestion and fermentation of lactic acid bacteria (3)

<26> Squash (about 70% water content) 300 g in 55 ml of water at 700 ^° C, pH adjusted to 4.8, then 1.2 g Promozyme (Novozyme, Denmark) and 1.2 g AMG (Novozyme, Denmark) ) Was added and reacted for 3 hours with stirring at 55 ^° C. pH was corrected to 6.5, 1.2 g of Flavozyme (Novozyme, Denmark) and 1.2 g of Protamax (Novozyme, Denmark) were added and reacted at 50 ^° C. for 12 hours, followed by heat treatment at 95 ^° C. for 5 minutes. To cool to 60 ^° C corrected to pH 5.5 0.05 g of Enzyme RP-l added (½ano Pharmaceuticals, Japan) and cooled to, 45 ^° C then 3 hours at 60 ^° C banung 0.05 g of Deamizyme (Amano Pharmaceuticals, Japan) was added and reacted at 45 ^° C for 2 hours. Boil for 20 minutes at 10C C, cooled to 30 ^° C and then incubated at 3C C by adding 0.05 g of commercial lactic acid bacteria ABT-5. After 15 hours the fermentation was stopped and filtered to remove debris. After aging for 2 days at 4 ^° C filtrate, the sensory test was performed.

<Comparative Example 1> Preparation of sake suspension 300 g of sake (water content of about 70%) was put in 700 ml of water at 30 ^° C., and left at 30 ^° C. for 15 hours, and then filtered off with filter paper. The filtrate was aged at 4 ^° C for 2 days and then sensory tests were performed.

 <29> <Comparative Example 2> Fermented Lactic Acid Bacteria

<30> The was jubak (water content about 70%) 300 g were dissolved in water 700 ml of 30 ^° C was added 0.03 g of commercial lactic acid ABT-5 of the sampling every three hours while stationary culture at 30 ^° C. After 15 hours the fermentation was stopped and filtered to remove debris. The filtrate was aged for 2 days at 4 ^° C and then subjected to the sensory test.

 <Comparative Example 3> saccharification and lactic acid bacteria fermentation of gourd

300 g of sake (water content of about 70%) was added to 700 ml of water at 55 ^° C, and the pH was adjusted to 4.8, followed by 0.6 g of Promozyme (Novozyme, Denmark) and 0.6 g of AMG (Novozyme, Denmark). ) Was added and reacted for 3 hours with stirring at 55 ^° C. After expression in the hinge 100 ^° C boiling for 20 minutes 30 ^° C by the addition of 0.03 g of commercial lactic acid bacteria of the 5 ABT-cultured to stand at 30 ^° C. After 15 hours the fermentation was stopped and the filter paper was removed to remove debris. The filtrate was aged at 4 ^° C for 2 days and then subjected to sensory evaluation.

 <Comparative Example 4> enzyme digestion of gourd

<34> 300 g of gourd (about 70% water content) was added to 700 ml of water at 55 ^° C, the pH was adjusted to 6.5, 0.6 g of F 1 avozyme (Novozyme ^ V, den] "k) and 0.6 g. ProtamaxCNovozyme ^ l-, den 1 ·) were added and reacted for 12 hours at 50 ^° C., and then heat-treated at 95 ^° C. for 5 minutes, cooled to 60 ^° C. and adjusted to pH 5.5 to 0.03 g of Enzyme RP-l. (Amano Pharmaceuticals, Japan) was added and reacted at 60 ^° C. for 3 hours, then cooled to 45 ^° C. and 0.03 g of Deamizyme (Amano Pharmaceuticals, Japan) was added and reacted at 45 ^° C. for 2 hours at lOCrC for 20 minutes. After boiling and cooling, the filter paper was filtered to remove debris, and the filtrate was aged at 4 ° C. for 2 days and then subjected to a sensory test.

 <35> <Experimental Example> Sensory Evaluation

 <36> Sensory evaluation of the seasoning material prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was selected by 20 sensory test personnel with the ability to discriminate, five-point scale method for taste, aroma and overall preference (5 : Very good, 4: good, 3: normal, 2: bad, 1: very bad).

 <37>

 <38> [Table 1]

<Sensory evaluation>

 <39>

 As a result of the sensory test of Table 1, the seasoning material prepared by the continuous process of enzyme digestion and lactic acid bacteria fermentation of sake lees of Examples 1 to 3 was confirmed that the taste, aroma and overall palatability. On the other hand, in the case of Comparative Example 1 which used the gourd directly, the sensory activity was lowest, and in the case of Comparative Example 2 in which lactic acid bacteria fermentation was performed without saccharifying the gourd, the taste and aroma were not good. In Comparative Example 3 in which lactic acid bacteria fermentation was carried out after saccharification of sake lees, lactic acid fermentation occurred to increase acidity, but it was not suitable as a seasoning material. In the case of Comparative Example 4, which only digested sake lees and did not perform lactic acid bacterium fermentation, the taste and aroma were higher than those of the other comparative examples. The sensory properties were not good compared to the seasoned material. In particular, the seasoning material prepared in Example 2 and Example 3, in which the enzyme was added twice compared to that of Example 2, was low in amount of enzyme in terms of economy since the taste, aroma and overall preference were very good. The manufacturing method of 2 can be seen as the most suitable. Therefore, it was confirmed that the method of manufacturing seasoning material by continuous process of enzymatic decomposition and lactic acid bacteria fermentation from sake lees can provide health-oriented seasoning material with excellent taste and aroma as well as recycling of by-product sake which is an industrial by-product. Figure 1 shows the manufacturing process of the seasoning material by the continuous process of enzyme digestion and lactic acid bacteria fermentation from sake lees according to the present invention.

 Experimental Example 2 Acidity and Viable Count Analysis

 In Example 2 and Comparative Example 2, the titratable acidity and viable cell count of the fermented samples collected for each culture time of lactic acid bacteria were measured. The titratable acidity was added 45 ml of sterile distilled water to 5 g of fermentation broth to investigate the amount of acid produced over time during fermentation. The titratable acidity was dissolved in 10 ml, and titrated with 0.01 N NaOH to convert lactic acid. The total number of lactic acid bacteria during the culture was properly diluted by the decimal method by mixing 9 ml of physiological saline to 10 g of the culture. 1 ml of each dilution solution was inoculated on the plate, mixed with MRS agar medium, mixed and cultured at 30 ° C. for 36 hours, and the colony formed was expressed as colony forming unit (CFU / g) per gram of sample.

<43> <44> [Table 2]

 <Titration and Viable Count>

 <45>

 As shown in Table 2, in Comparative Example 2 in which lactic acid bacteria fermentation was performed without saccharification, the growth of lactic acid bacteria occurred slowly due to lack of reducing sugars used as carbon and energy sources of lactic acid bacteria, and the number of viable cells was up to 9 hours. There was a tendency to decrease after a slight increase. In the case of Example 2, which was subjected to enzymatic decomposition and fermentation of lactic acid bacteria, saccharification of saccharin supplied enough reducing sugars for fermentation of lactic acid bacteria. As a result, the titratable acidity also increased from 0.082 to 0.447, which is a fresh taste as a raw material. In other words, in order to utilize sake lees as a seasoning material, it was shown that a continuous saccharification process, an enzyme decomposition process, and a lactic acid bacteria fermentation process are required.

 As described with reference to the preferred embodiment of the present invention, but those skilled in the art, the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be understood that various modifications and changes can be made.

 [Industrial availability]

 The present invention can contribute to the high value-added resources of sake lees, which are a by-product of mass production in East Asia's brewing industry, and by utilizing the useful ingredients of sake lees and providing flavorful and flavorful seasoning materials containing lactic acid bacteria. Enter the source industry

^• Industrially available as possible.

 <49>

Claims

 [Range of request]  [Claim 11  In the method for producing seasoning material by the continuous process of enzymatic degradation and lactic acid bacteria fermentation from sake gourd, (1) saccharification of sake lees by treating pullulanase and glucoamylase; (2) exo-protease, endo-protease, 5'-phosphodiesterase (^ -phosphodiesterase) ) And AMP—diaminase (AMP-deaminase) to enzymatically digest saccharified sake; (3) culturing the lactic acid bacteria in sake enzyme digestion solution prepared by step (2) to lactic acid fermentation; And (4) a method of preparing seasoning material by a continuous process of enzymatic digestion and lactic acid bacteria fermentation from sake, comprising the step of filtering and aging the fermentation broth prepared by step (3).