CN1294840C - 含乳酸菌培养液的豆腐及其制作方法和含乳酸菌的饮料及其制作方法 - Google Patents
含乳酸菌培养液的豆腐及其制作方法和含乳酸菌的饮料及其制作方法 Download PDFInfo
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Abstract
本发明涉及一种用取自泡菜的乳酸菌制备豆腐的方法，和一种乳酸饮料及其制备方法。特别地，本发明提供一种通过用大豆制作豆浆，冷却豆浆并往豆浆中加入取自泡菜的乳酸菌来制备含乳酸的豆腐的方法，以及按该方法制备的豆腐，和一种通过往制备豆腐剩下的豆浆中加入糖浆或果汁来制备乳酸饮料的方法，以及按该方法制备的乳酸饮料。
Description
技术领域
本发明涉及一种制备含取自泡菜的乳酸菌的豆腐的方法和用上述方法制成的豆腐，以及一种制备含乳酸菌的饮料和制备该种饮料的方法。特别地，本发明还涉及到一种往豆浆中加入取自泡菜的乳酸菌而制备含乳酸的豆腐的方法，和按上述方法制备的豆腐，以及一种用制备豆腐剩下的豆浆来制备含有乳酸的饮料的方法，和按上述方法制备的饮料。
背景技术
从豆子中提取的蛋白质，通过食盐浓缩，可以从可溶性蛋白改变成非溶性蛋白；并且这些非溶性蛋白被压缩后可制成东方人喜欢的豆腐。另外，豆制食物中的积极的健康作用已深受欢迎，比如豆腐。
豆子中因含有卵磷脂而具有的抗癌作用和其他健康成份而为大家所熟知。例如，某种抗癌药物和降血压药就是从豆子制成的豆浆中分离出来的，而豆芽中含有可防止肝脏宿醉的天冬酰氨。
然而，豆腐还是采用传统的卤水制备方法，还没有产生一种新的制备方法。卤水是当海盐吸收空气中的水分一种副产品，由于它的溶解性而溶解和洗掉不同于食盐的成分，长期以来而获得的。相应地，卤水中含有多种包含在海水中的溶解成分，包括多种阳离子，比如在制备豆腐中起重要作用的镁。
由于生理学上镁是很重要的，所以镁的缺乏将会导致严重的健康问题，但是摄入量太高也会导致生理问题。另外，未精制的食盐带有苦味就是因为镁离子。
相应地，由于豆腐采用当前市场上买的卤水制备，和家中使用未精制的食盐，可以预测韩国人镁的摄入超过了一定的数量。尽管从豆腐中摄入的镁的数量不是特别多，因为留在豆腐种的镁的量不是很多，但是由于韩国人习惯使用含有发酵大豆的酱油，考虑到含在酱油中的镁的量，那么他们就消费了过量的镁，而其结果是受到相应的成年病的侵袭。
另外，热豆腐的味道非常好，但是他不能长时间保存，即使是冷冻保存。
特别地，如果没有冰箱，豆腐即使保存一天都很困难，而当存在不同于豆子中的其他蛋白质成分时，即使这种成分的含量是痕量，也有微生物长出。而这些问题是没法补救的。
当前市场上销售的含乳酸的豆腐，和韩国专利号为98-1089的专利揭示了一种通过乳酸发酵来制备豆腐的方法。但是，用这种方法，乳酸被发酵并累积在大豆中以制备含有乳酸的豆腐，而该方法的缺点是制备费用很高，因为它使用昂贵的一日性产品如牛奶和豆子作为原料。
发明内容
本发明用于解决这些问题，本发明的一个目的是提供一种用取自泡菜的乳酸菌制备豆腐的方法和用上述方法制备的豆腐。按本发明的方法，用取自泡菜的乳酸菌制备豆腐，从而消除对健康有危害的因素，使用乳酸发酵食品中的乳酸，如泡菜，可以减小制备费用，并且由于乳酸和乳酸菌的存在使得革兰氏阴性细菌的生长受到抑制，从而提高了贮存性能和豆腐中微生物学的安全性。
本发明的另一个目的是提供一种用上述方法制备豆腐剩下的豆浆制备含有乳酸的饮料的方法，并提供一种用上述方法制备的含乳酸的饮料。
为了实现本发明的目的，本发明提供一种通过加入取自泡菜的乳酸菌制备豆腐方法，所述方法包括以下的步骤：
a)发酵i)盐、糖、水和ii)从蔬菜、水果和其中带有乳酸菌的混合物中选出的一种或多种原料来制备取自泡菜的乳酸菌；
b)将浸泡于水中的大豆研磨粉碎、加热、过滤制备豆浆；和
c)将步骤a)中的乳酸菌加入到冷却至40℃的豆浆中。
另外，本发明提供按上述方法制备的豆腐。
特别地，按本发明制备的豆腐含有活性乳酸菌，相对于传统的豆腐，能够提高豆腐保存性能，并且当豆腐被消化时增加乳酸到达小肠的可能性以增强小肠清洁作用。
取自泡菜的乳酸菌可以采用室温下、，将一种或多种蔬菜，水果和蘑菇混合于一种含有2.5％的食盐和1％的糖的、以纯净水，如自来水制备的基础培养基中。尽管乳酸菌可以在室温下，没有灭菌的条件下制备，但是在商业生产中应该采用灭菌和无菌操作。。
任何蔬菜包括萝卜、卷心菜等都可用作前面所述的蔬菜，任何水果包括梨、菠萝等都可用作前面所述的水果。
适当的乳酸发酵细菌培养物上清液取自泡菜。
另外，过滤加热的大豆后产生的豆腐渣可进一步加入乳酸发酵细菌培养物上清液中。
存在于泡菜中可利用的乳酸发酵细菌可在上述的乳酸发酵细菌培养物上清液中找到。
因为乳酸发酵产生的乳酸菌因为乳酸而抑制导致疾病的细菌和有害细菌的生长的性质，并且它们被用作肠道紊乱的药物，这是因为它们位于肠道中可以防止各种细菌的异常发酵。另外，它们是革兰氏阳性，和普通厌氧性或者厌氧细菌，它们不能游动，大多数是负催化酶，并且他们需要多种维生素，氨基酸和肽等以用于它们的生长。这些乳酸菌可大致分为乳酸杆菌和乳酸微球菌。
乳酸杆状菌的典型例子是属于乳酸菌类的乳酸细菌，是存在于所有哺乳动物和其他动物的小肠中的需氧乳酸菌，并且用于治疗肠道的自体中毒。
乳酸球状菌可进一步分为链球菌属、片球菌属和白联珠菌属，属于小球菌属的乳酸细菌是链球菌，P.pentosaceus是泡菜中的主要发现。另外，属于白联珠菌属的乳酸菌是双球菌，并且L.mesenteroides从糖中产生了许多麸质状物质。
本发明中，属于白联珠菌属的乳酸菌被适当的生产，因为他们在乳酸发酵食品，如泡菜中被发现，它们产生与属于其他类属的乳酸细菌相似数量的乳酸，并且它们是便宜的。
在天然发酵后48小时内乳酸产品的酸度降至pH值为5.0或更低，从而抑制了非耐酸细菌的生长。经过乳酸作用达72小时或更长时间的乳酸菌就可以被使用。在制备乳酸菌时，通过控制生长条件，其他的乳酸菌可以被用来制备豆腐。适当的乳酸菌来自泡菜。
另外，豆腐的传统制备是加热煮沸豆浆以达到高温条件，而在本发明中，取自泡菜的乳酸菌在豆浆冷却后加入，以使豆腐含有活性乳酸菌。因此，即使我们在高温下烹饪，即使乳酸菌不能存活，但是乳酸摄取的持续作用、成年疾病的预防作用和肠道清洁作用都显示出来，并且还显示出豆腐的保存效果。
降低豆浆的温度到40度或更低为适合。
按惯例，为了制备豆腐，原料大豆被精心挑选，去掉其他掺杂物。之后，大豆被洗干净并浸泡在水中使其吸收足够的水分。在这一点上，大豆的重量增加了大约2.2到2.3倍。吸收水分的大豆被研磨成粉，并被加热至约100℃用酸奶中和用作消沫剂的Ca(OH)2或硅树脂。加热的大豆粉末过滤后得到豆浆，并将豆浆在70-75℃使用卤水或CaCl2等凝结，同时搅拌，就得到豆腐。在本发明中，将豆浆在70-75℃凝结后，热的大豆粉末被冷却，将取自泡菜的乳酸菌加入到冷的大豆粉末中，而不使用卤水或CaCl2使豆浆凝结，从而制得含有乳酸菌的豆腐。
本发明也提供了一种用乳酸发酵细菌培养液将制作豆腐后剩下的豆浆与糖浆和果汁混合而制作含有乳酸发酵细菌的饮料的方法。对于本发明的实施例，一种含有乳酸菌的饮料包括下列步骤：
a)发酵i)盐、糖、水和ii)从蔬菜、水果和其中带有乳酸菌的混合物中选出的一种或多种原料来制备取自泡菜的乳酸菌；
b)将浸泡于水中的大豆研磨粉碎、加热、过滤制备豆浆；和
c)将步骤a)中的乳酸菌加入到冷却至40℃的豆浆中；和
d)将糖浆或果汁与步骤c)中制作豆腐余下的豆浆混合。
本发明也提供了一种乳酸饮料。
制作豆腐后剩下的豆浆中含有如氨基酸、维生素、纤维等多种有机物，无机盐和重要的乳酸菌。因此，将含有合适调味剂如糖浆或者果汁等的添加剂加入到豆浆中可以制作一种健康乳酸饮料。
因此，如图1所示，乳酸豆腐可以这样制作，用大豆制作豆浆，使之冷却至40℃，再将乳酸发酵细菌培养物上清液加入到冷却的豆浆中。乳酸豆腐也可以这样制作，用制作豆浆后剩下的豆渣制作乳酸发酵细菌培养物上清液，将乳酸发酵细菌培养物上清液加入到冷豆浆中。乳酸饮料也可以这样制作，将如糖浆和果汁的添加剂加入到制作豆腐后剩下的豆渣中。
另外，本发明可以加入取自泡菜的乳酸菌制备豆腐，和加入有机酸来制备豆腐。
本发明的实施例中，上述的豆腐的制备包括以下步骤：
a)将大豆在水中浸泡；
b)将步骤a)中浸泡好的大豆研磨粉碎；
c)用消沫剂加热步骤b)中研磨粉碎的大豆；
d)将步骤c)中研磨成粉的大豆过滤来制作豆浆；和
e)冷却步骤d)中制作的豆浆至40℃，并加入乳酸。
适宜的有机酸是乳酸或者乙酸。
附图说明
图1是按照本发明的一个实施例制作乳酸豆腐或者乳酸饮料的流程图。
具体实施方式
现在将参考以下的实施例来解释本发明。然而，这只是举例说明本发明，本发明并不局限于此。
实施例1-7
称量50克甘蓝，60克大蒜，100克梨，40克未成熟辣椒，65克菠萝、10克土豆和75克萝卜，将其分别放入360ml的瓶子中。将100克盐、40克糖和水混合制得体积有4L的盐与糖的混合物。分别将330、337、301、347、337、290和284ml的混合物加入到每个瓶子中。将瓶子在室温下放置3天。
按照实施例1-7制得的乳酸菌的pH值是3.5。
对比实施例1
溶液是通过混合盐，糖和水制得的。溶液的pH值是6.0。
实施例8-14
实施例8-14的豆腐是通过将3ml的豆浆(samyook豆浆)加入到2ml的任意实施例1-7中制得的乳酸菌中而制得的。
实施例15
豆腐是通过将3ml的豆浆(samyook豆浆)加入到2ml的醋(双浓度苹果醋，来自OtugiFood公司)中而制得的。
对比实施例2
豆腐是通过将3ml的豆浆加入到2ml的比较例1的溶液中而制得的。
对比实施例3
豆腐是通过除只用豆浆而不用溶液外，与比较预备例1相同的方法制得的。效果显现在下表1中。
[表1]
| 凝结 | |
| 实施例8 | ○ |
| 实施例9 | ○ |
| 实施例10 | ○ |
| 实施例11 | ○ |
| 实施例12 | ○ |
| 实施例13 | ○ |
| 实施例14 | ○ |
| 实施例15 | ○ |
| 对比实施例2 | × |
| 对比实施例3 | × |
从表1可以看出，在依据本发明的实施例8-14中，豆浆在培养物上清液被引入以制作豆腐后发生凝结，而且，凝结的很快。而在培养物上清液没被引入的对比实施例2和3中，豆浆没有凝结。尤其是，当萝卜被使用时，豆浆更快速的凝结来制作豆腐。另外，甚至当在豆腐制作过程中直接引入有机酸如醋酸时，豆浆快速凝结，这显示出，豆腐能应用有机酸来制作。
本发明利用乳酸发酵细菌培养物上清液来制作豆腐使制作豆腐的方法标准化，制作了豆腐和含有具改良保存特性的乳酸的饮料，增加了乳酸用量而提高了人体健康。
另外，本发明用制作豆腐时的副产品豆渣来发酵乳酸发酵细菌培养物上清液并在豆腐制作过程中引入培养物上清液，从而制作含有豆腐和饮料的乳酸，因此，降低了豆腐和乳酸饮料的制作费用，并提供了一种富含乳酸的饮料。
Claims (5)
1.一种制备豆腐的方法，包括下列步骤：
a)通过发酵i)盐、糖、水和ii)选自一组包含有蔬菜、水果和它们的混合物中的一个或多个原料来制备取自泡菜中的乳酸菌；
b)将浸泡在水中的大豆研磨粉碎、加热和过滤制备豆浆；和
c)将步骤a)中的乳酸菌加入到冷却至40℃的豆浆中。
2.如权利要求1所述的制备豆腐的方法，其特征在于，所述蔬菜是卷心菜或萝卜，所述水果是梨和菠萝。
3.按权利要求1的方法制备的豆腐。
4.一种制备含乳酸菌饮料的方法，包括下列步骤：
a)通过发酵i)盐、糖、水和ii)选自一组包含有蔬菜、水果和它们的混合物中的一个或多个原料来制备取自泡菜中的乳酸菌；
b)将浸泡在水中的大豆研磨粉碎、加热和过滤制备豆浆；和
c)将步骤a)中的乳酸菌加入到冷却至40℃的豆浆中；和
d)将糖浆或果汁和步骤c中制备豆腐剩下的豆浆混合。
5.按权利要求4制备的饮料。
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| KR100436038B1 (ko) * | 2001-12-19 | 2004-06-12 | 씨제이 주식회사 | 비열처리 생식품의 제조방법 및 그로부터 수득되는 생식품 |
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| KR100563206B1 (ko) * | 2004-06-30 | 2006-03-22 | (주)정식품 | 콩 발효음료의 제조방법 |
| WO2007058477A1 (en) * | 2005-11-15 | 2007-05-24 | Lg Electronics, Inc. | Apparatus of supplying and dicharging fluid and method of operating the same |
| WO2007061238A2 (en) * | 2005-11-23 | 2007-05-31 | Lg Electronics, Inc. | Refrigerator |
| KR100915348B1 (ko) * | 2007-10-24 | 2009-09-03 | 두두원발효(주) | 김치유산균으로 발효한 액상 발효두부 및 그 제조방법 |
| KR101014867B1 (ko) | 2008-08-12 | 2011-02-15 | 두두원발효(주) | 김치유산균으로 발효된 콩 발효물과 상기 발효된 콩 발효물, 한약 조성물, 및 오곡분말을 함유한 숙취해소용 라면, 그리고 이들의 제조방법 |
| CN102265996B (zh) * | 2010-06-07 | 2013-03-27 | 刘承荣 | 一种含蔬菜营养液的豆腐凝固剂及其制作方法 |
| CN102150766B (zh) * | 2011-04-01 | 2013-01-16 | 杭州万向职业技术学院 | 黄瓜发酵液与谷氨酰胺转胺酶复合凝固剂加工豆腐的方法 |
| CN102217679B (zh) * | 2011-06-08 | 2013-08-07 | 北京融青生态农业有限公司 | 一种生态豆腐及其制备方法 |
| KR101267959B1 (ko) | 2011-07-21 | 2013-05-27 | 윤운규 | 구아바 두부 및 이의 제조방법 |
| CN102550699A (zh) * | 2011-12-23 | 2012-07-11 | 陈彦屏 | 一种豆腐制备方法 |
| KR101428647B1 (ko) * | 2012-12-28 | 2014-08-13 | 대구가톨릭대학교산학협력단 | 김치양념과 유산균을 이용한 발효두부의 제조방법 |
| KR20160144119A (ko) | 2015-06-08 | 2016-12-16 | (주)바이오리듬 | 유산균 두부의 제조방법 |
| CN106615187A (zh) * | 2016-08-31 | 2017-05-10 | 重庆统洲食品有限公司 | 一种梅菜豆干及其制备方法 |
| CN107156305A (zh) * | 2017-05-25 | 2017-09-15 | 北京市食品酿造研究所 | 高膳食纤维发酵豆渣乳饮料及其制备工艺 |
| KR102004318B1 (ko) | 2017-12-27 | 2019-07-26 | 김행아 | 유산균 두부 및 이의 제조방법 |
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- 2000-12-14 CN CNB008172471A patent/CN1294840C/zh not_active Expired - Fee Related
- 2000-12-14 JP JP2001544512A patent/JP2003516738A/ja active Pending
- 2000-12-14 EP EP00983555A patent/EP1237422B1/en not_active Expired - Lifetime
- 2000-12-14 DE DE60028237T patent/DE60028237T2/de not_active Expired - Fee Related
- 2000-12-14 WO PCT/KR2000/001461 patent/WO2001043565A1/en active IP Right Grant
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| US6756066B2 (en) | 2004-06-29 |
| DE60028237T2 (de) | 2007-03-08 |
| AU2029701A (en) | 2001-06-25 |
| HK1046621B (zh) | 2006-10-27 |
| US20030091693A1 (en) | 2003-05-15 |
| WO2001043565A1 (en) | 2001-06-21 |
| EP1237422A4 (en) | 2003-05-28 |
| KR20000071902A (ko) | 2000-12-05 |
| CN1411344A (zh) | 2003-04-16 |
| JP2003516738A (ja) | 2003-05-20 |
| EP1237422A1 (en) | 2002-09-11 |
| DE60028237D1 (de) | 2006-06-29 |
| HK1046621A1 (en) | 2003-01-24 |
| ATE326864T1 (de) | 2006-06-15 |
| KR100333507B1 (ko) | 2002-04-20 |
| EP1237422B1 (en) | 2006-05-24 |
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