KR100214224B1 - A method for preparing fermented soy-milks using protease pretreatment - Google Patents
A method for preparing fermented soy-milks using protease pretreatment Download PDFInfo
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- KR100214224B1 KR100214224B1 KR1019970031126A KR19970031126A KR100214224B1 KR 100214224 B1 KR100214224 B1 KR 100214224B1 KR 1019970031126 A KR1019970031126 A KR 1019970031126A KR 19970031126 A KR19970031126 A KR 19970031126A KR 100214224 B1 KR100214224 B1 KR 100214224B1
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- 238000000034 method Methods 0.000 title claims 4
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- 239000004310 lactic acid Substances 0.000 claims abstract description 13
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Abstract
본 발명은 단백분해효소로 전처리된 두유를 이용한 두유발효유의 제조방법에 관한 것으로, 특히 두유를 단백분해효소로 일정하게 전처리함으로써 대두취를 감소시키고 조직감을 향상시킨 두유발효유의 제조방법에 관한 것이다. 본 발명에 따른 두유발효유는 두유를 균질한 후 30∼50℃로 온도를 조절하고, 여기에 단백분해효소(protease)를 가하여 효소반응을 시킨 다음, 통상적인 방법으로 유산균스타아터를 접종하여 배양시킴으로써 제조되며, 일반적인 발효유의 제조방법에 따라 호상의 두유발효유, 드링크형태의 두유발효유 등 다양한 형태의 두유발효유로 생산될 수 있다. 단백분해효소로 전처리된 두유를 이용한 본 발명의 두유발효유는 단백분해효소로 전처리되지 않은 종래의 두유발효액에 비해 대두취가 크게 감소되고 조직감이 부드러워져 두유제품 특유의 대두취에 대해 거부감을 느끼던 사람들도 음용이 가능해진다.The present invention relates to a method for producing soymilk fermented milk using soymilk pre-treated with protease, and more particularly, to a method for producing soymilk fermented milk which reduces soybean odor and improves texture by pre-treating soymilk constantly with protease. Soy milk fermented milk according to the present invention is homogenized soy milk, and then the temperature is controlled to 30 ~ 50 ℃, by adding a protease to the enzyme reaction, and then inoculated by lactic acid bacteria starter in a conventional manner and incubated According to the manufacturing method of fermented milk in general, can be produced in various forms of soy milk fermented milk, such as soy milk fermented milk of the lake, soy milk fermented milk of the drink form. Soy milk fermented milk of the present invention using soymilk pre-treated with protease has significantly reduced soybean odor and softened texture compared to the conventional soy milk fermented milk not pre-treated with protease, and people who felt rejection about soy milk product-specific soybean odor. Drinking also becomes possible.
Description
본 발명은 단백분해효소(protease)로 전처리된 두유를 발효시키는 두유발효유의 제조방법에 관한 것이다.The present invention relates to a method for producing soymilk fermented milk, which ferments soymilk pretreated with protease.
대두는 우리나라에서는 오래 전부터 두부, 된장, 콩간장 등 여러 형태의 음식과 영양식으로 사용되어 왔으며, 영양적으로 볼 때 필수이미노산이 고루 함유되어 있는 좋은 단백질원이다. 대두는 양질의 단백질원으로 알려진 우유나 계란과 비교해도 거의 대등한 좋은 단백질원이며, 오히려 열처리 등의 적당한 처리를 함으로써 프로테아제 인히비터(protease inhibitor)나 피테이트(phytate)와 같은 대두에 포함되어 있는 소화방해물질들을 파괴시킬 수 있기 때문에 다른 단백질원에 비해 소화율을 높일 수 있다는 장점이 있다. 또한, 대두에 함유되어 있는 이소플라본(isoflavon)은 유방암이나 전립선암과 같은 호르몬 관련 암에 대해서 강한 항암효과를 가지고 있는 것으로 알려져 있으며, 여성의 갱년기 증상을 완화시켜주는 효과도 있는 것으로 밝혀지고 있다. 대두에 함유되어 있는 레시틴(lecithin)이나 사포닌(saponin)등은 체내 콜레스테롤 농도를 낮추어 줌으로써 각종 성인병을 예방하는 효과가 있으며, 이밖에도 대두에는 각종 암과 성인병을 예방하여 주는 여러 가지 성분이 함유되어 있는 것으로 밝혀지고 있다.Soybean has long been used in many forms of food and nutrition such as tofu, soybean and soy sauce in Korea, and nutritionally, it is a good protein source containing essential imino acid. Soybean is a good protein source that is almost equal to milk or egg, which is known as a good protein source. Rather, it is contained in soybeans such as protease inhibitors and phytate by proper treatment such as heat treatment. Because it can destroy digestive substances, it has the advantage of increasing digestibility compared to other protein sources. In addition, isoflavon contained in soybean is known to have a strong anti-cancer effect against hormone-related cancers such as breast cancer and prostate cancer, and has been shown to reduce the menopausal symptoms of women. Lecithin and saponin in soybeans are effective in preventing various adult diseases by lowering cholesterol levels in the body.In addition, soybeans contain various ingredients that prevent various cancers and adult diseases. It turns out.
이러한 대두를 이용한 음료로는 대표적으로 두유와 두유를 발효시킨 두유발효유 등을 들 수 있는데, 종래의 두유발효유는 대두 특유의 비린 냄새와 같은 대두취와 거친 조직감으로 인해 마실 때 저항감을 준다는 것과 이로 인해 실제 제품화에는 상당한 어려움이 따른다는 문제점이 있었다.Such soybean drinks include soy milk and fermented soy milk fermented with soy milk. Conventional soy milk fermented milk has resistance to drinking due to soybean odor and coarse texture such as the soy smell peculiar to soybean. There was a problem that the actual commercialization has a considerable difficulty.
따라서 본 발명은 대두 특유의 대두취를 제거하고 거친 조직감을 부드럽게 함으로써 두유발효유의 풍미를 향상시키고 마실 때의 저항감을 감소시키는 두유발효유의 제조방법을 제공하는 것을 목적으로 하며, 상기 목적을 위해 본 발명에서는 두유를 단백분해효소로 전처리한 후 발효시키는 것을 특징으로 하는 두유발효유의 제조방법을 제공한다.Therefore, an object of the present invention is to provide a method for producing soymilk fermented milk which removes soybean-specific soybean odor and softens rough texture to improve the flavor of soybean fermented milk and reduce the resistance to drinking. The present invention provides a method for producing soymilk fermented milk, characterized in that the soymilk is pretreated with a protease.
제1도는 배양시간에 따른 산도 및 pH의 변화를 나타낸 그래프이다.1 is a graph showing the change in acidity and pH according to the incubation time.
제2도는 본 발명에 따른 두유발효유의 제조공정을 나타낸 블록도이다.Figure 2 is a block diagram showing the manufacturing process of soy milk fermented milk according to the present invention.
본 발명은 단백분해효소로 전처리된 두유를 발효시킴으로써 조직감이 향상되고 대두취가 감소된 두유발효유를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing soymilk fermented milk having improved texture and reduced soybean odor by fermenting soymilk pretreated with protease.
본 발명에 따른 두유발효유의 제조는 두유에 단백분해효소(protease)를 가하여 효소반응을 시킨 후 유산균을 접종하여 배양시키는 것을 특징으로 하며, 이에 대해 보다 상세하게 설명하면 다음과 같다.Production of soy milk fermented milk according to the present invention is characterized by incubation by inoculating lactic acid bacteria after the enzyme reaction by adding a protease (protease) to soy milk, which will be described in more detail as follows.
두유를 균질한 후 30∼50℃로 온도를 조절하고, 여기에 단백분해효소(protease)를 가하여 1∼6 시간 효소반응을 시킨 다음, 유산균 스타아터를 접종하고 배양시켜 두유발효액을 얻는다.After homogenizing the soy milk, the temperature was adjusted to 30 to 50 ° C., followed by protease, followed by enzyme reaction for 1 to 6 hours, and then inoculated and cultured with lactic acid bacteria to obtain a soy milk fermentation solution.
두유로는 제품화되어 있는 통상의 두유가 사용될 수 있으며, 분리된 두유단백질이 4∼10 중량% 함유되어 있는 것이 바람직하다. 바람직한 두유의 조성을 다음의 표 1에 나타내었다.As soymilk, commercially available soymilk may be used, and it is preferable to contain 4 to 10% by weight of the separated soymilk protein. Preferred soymilk compositions are shown in Table 1 below.
단백분해효소(protease)는 두유에 함유된 대두단백질을 분해하게 되는데, 단백분해효소로는 단백질을 가수분해하는 다양한 단백분해효소가 사용될 수 있다. 단백분해효소로서 보다 바람직하게는 아스퍼질러스 오리제(Aspergi8llus oryzae)의 단백분해효소, 바실러스 스테아로써모필러스(Vacillus stearothermo -philus)의 단백분해효소, 파파인(Papain), 트립신(Trypsin), 펩신(pepsin) 또는 이들의 혼합물을 사용할 수 있으며, 특히 아스퍼질러스 오리제(Aspergillus oryzae)의 단백분해효소를 사용하는 것이 최종제품인 두유발효유의 풍미면에서 가장 바람직하다.Protease breaks down soy protein in soymilk. As a protease, various proteases that hydrolyze proteins can be used. As the protease, the protease of Aspergi 8llus oryzae, the protease of Vacillus stearothermo -philus, papain, trypsin, pepsin ( pepsin) or mixtures thereof, and in particular, the use of Aspergillus oryzae protease is most preferred in terms of the flavor of soymilk fermented milk which is the final product.
두유에 첨가되는 단백분해효소는 분리된 대두단백질에 대해 그램당 0.001∼1 LAPU(Leucine Aminopeptidase Unit). 즉 1000 LAPU/g의 단백분해활성을 갖는 제품을 기준으로 대두단백질 그램당 0.001∼1mg을 가하는 것이 바람직하다. 여기서, 1 LASPU(Leucine Aminopeptidase Unit)는 분당 L-leucine-p-nitroanilide 1 mmole을 가수분해하는 효소의 양이다.Protease added to soy milk is 0.001 to 1 LAPU (Leucine Aminopeptidase Unit) per gram of soy protein isolated. That is, it is preferable to add 0.001 to 1 mg per gram of soy protein based on products having a proteolytic activity of 1000 LAPU / g. Here, 1 LASPU (Leucine Aminopeptidase Unit) is the amount of enzyme that hydrolyzes 1 mmole of L-leucine-p-nitroanilide per minute.
두유에 첨가된 단백분해효소의 효소반응시간은 통상 1∼6시간 정도가 바람직하다. 효소반응 후에는 효소반응을 정지시키는 동시에 살균처리를 할 목적으로 열처리를 행하는데, 열처리는 보통 100℃에서 20분간 행하는 것이 바람직하다.The enzyme reaction time of the protease added to the soy milk is generally preferably about 1 to 6 hours. After the enzymatic reaction, heat treatment is performed for the purpose of stopping the enzymatic reaction and performing sterilization treatment. The heat treatment is usually performed at 100 ° C. for 20 minutes.
열처리가 끝난 다음, 다시 40℃정도로 두유의 온도를 조정한 후, 유산균 스타아터를 접종하고 배양시킨다. 유산균 스타아터에 사용되는 유산균으로는 보통 발효유제조에 사용되는 다양한 유산균이 이용될 수 있으며, 배양은 보통 25∼45℃에서 4∼24시간 배양하는 것이 바람직하다.After the heat treatment, after adjusting the temperature of the soymilk to about 40 ℃ again, inoculate the lactic acid bacteria starter and incubate. As the lactic acid bacteria used in the lactic acid bacteria starter, various lactic acid bacteria which are usually used in fermented milk production may be used, and the culture is preferably incubated at 25 to 45 ° C. for 4 to 24 hours.
배양 완료된 두유발효액은 다양한 형태로 최종제품화 될 수 있으며, 최종제품화에는 주로 공지된 통상의 방법을 이용한다. 즉, 호상의 두유발효유는 두유발효액에 딸기쨈, 복숭아쨈 등의 과일쨈을 첨가함으로써 제조할 수 있으며, 드링크형태의 두유발효유는 과즙시럽을 혼합하고 교반한 후 균질화함으로써 제조할 수 있다. 이밖에도 본 발명에 따른 두유발효액을 이용하여 건조된 분말형태의 두유발효유를 비롯한 다양한 형태의 두유발효유를 제조할 수 있다.The cultured soymilk fermentation broth can be finalized in various forms, and the final commercialization is mainly performed using conventional methods known in the art. That is, the fermented soy milk fermented milk can be prepared by adding fruit such as strawberry 쨈 and peach 에 to the soy milk fermentation solution, and the soy milk fermented milk in the form of drink can be prepared by mixing and stirring the juice syrup and homogenizing it. In addition, the soy milk fermented milk according to the present invention can be prepared soy milk fermented milk of various forms, including the dried soy milk fermented milk powder.
본 발명에 따른 두유발효액의 총균수는 비씨피(BCP)배지에서 37℃로 48시간 배양할 경우 대략 2.6 X 109/㎖을 나타내는데, 이는 단백분해효소를 처리하지 않은 종래의 두유발효액의 총균수가 대략 1.8×109/㎖임에 비해 총균수가 다소 증가한 것으로서, 이로부터 대두단백질을 단백분해효소로 전처리함으로써 유산균이 필요로하는 단백질원으로서의 이용률이 보다 좋아졌다는 것을 알 수 있다.The total bacterial count of the soymilk fermentation broth according to the present invention is approximately 2.6 X 10 9 / ml when incubated at 37 ° C for 48 hours in BCP medium, which is the total bacterial count of the conventional soymilk fermentation solution without protease treatment. The total number of bacteria was slightly increased compared to approximately 1.8 × 10 9 / ml. From this, it was found that the pre-treatment of soy protein with protease improved utilization as a protein source required by lactic acid bacteria.
이하 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다음의 실시예는 본 발명의 범위를 한정하는 것으로 해석되어서는 아니되며, 본 발명의 범위내에서 당업자에 의해 통상적인 변화가 가능함은 물론이다.The present invention will be described in more detail with reference to the following Examples. The following examples are not to be construed as limiting the scope of the invention, but of course, ordinary changes are possible by those skilled in the art within the scope of the invention.
[실시예 1]Example 1
[호상의 두유발효유의 제조][Production of Fermented Soymilk Fermented Milk]
분리된 대두단백질 5 중량 %, 설탕 4 중량%, 대두유 1.2 중량%, 탈지분유 1중량%, 안정제 0.1 중량% 및 정제수 잔부를 가하여 혼합하고 균질화함으로써 일정 조성의 두유를 만들고, 두유의 온도를 40℃로 조정한 후, 아스퍼질러스 오리제(Aspergillus oryzae)의 단백분해효소(상품명: Favourzyme, 1000 LAPU/g, Novo Nordisk Biochem)를 분리된 대두단백질 그램당 0.1mg 첨가하여 2시간 동안 효소반응을 시켰다. 그런 다음, 100℃에서 20분간 열처리하고, 다시 40℃로 냉각한 후, A.B.T. (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus)균주로 된 유산균 스타아터를 접종하여 40℃로 6시간 배양하였다. 배양이 완료된 두유발효액에 딸기쨈을 20 중량% 첨가함으로써 호상의 두유발효유를 제조했다.5% by weight of separated soy protein, 4% by weight of sugar, 1.2% by weight of soybean oil, 1% by weight of skim milk powder, 0.1% by weight of stabilizer and the balance of purified water were added, mixed and homogenized to make soymilk with a constant composition. After adjusting to, Aspergillus oryzae protease (trade name: Favourzyme, 1000 LAPU / g, Novo Nordisk Biochem) was added 0.1mg per gram of soy protein isolated and subjected to enzymatic reaction for 2 hours. . Then, heat-treated at 100 ° C. for 20 minutes, cooled to 40 ° C. again, and then A.B.T. (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) strains were inoculated with the lactic acid bacteria starter and incubated at 40 ℃ for 6 hours. Lake soymilk fermented milk was prepared by adding 20% by weight of strawberry 에 to the fermented soymilk fermentation broth.
[실시예 2]Example 2
[드링크형태의 두유발효유의 제조][Production of soymilk fermented milk in the form of drink]
(ⅰ) 분리된 대두단백질 5중량%, 설탕 4중량%, 대두유 1.2중량%, 탈지분유 1중량%, 안정제 0.1중량% 및 정제수 잔부를 가하여 혼합하고 균질화함으로써 일정 조성의 두유를 만들로, 두유의 온도를 40℃로 조정한 후, 아스퍼질러스 오리제(Aspergillus oryzae)의 단백분해효소(상품명: Favourzyme, 1000 LAPU/g)를 분리된 대두단백질 그램당 0.1mg 첨가하여 2 시간 동안 효소반응을 시켰다. 그런 다음, 100 ℃에서 20분간 열처리하고, 다시 40℃로 냉각한 후, A.B.T.(Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus)균주로 된 유산균 스타아터를 접종하여 40℃로 6시간 배양시킴으로써 두유발효액을 만들었다.(Iii) 5% by weight of isolated soy protein, 4% by weight of sugar, 1.2% by weight of soybean oil, 1% by weight of skimmed milk powder, 0.1% by weight of stabilizer and the balance of purified water are mixed and homogenized to make soymilk with a certain composition. After the temperature was adjusted to 40 ° C., aspergillus oryzae protease (trade name: Favourzyme, 1000 LAPU / g) was added 0.1 mg per gram of soy protein, followed by enzymatic reaction for 2 hours. . Then, the soymilk fermentation solution was made by incubating for 20 minutes at 100 ° C, cooling to 40 ° C, and then inoculating a lactic acid bacterium starter strain of ABT (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) and incubating at 40 ° C for 6 hours. .
(ⅱ) 정제수에 사과과즙을 넣고 식이섬유, 올리고당, 포도당을 첨가하여 시럽을 만들었다.(Ii) Apple juice was added to purified water and dietary fiber, oligosaccharide and glucose were added to make syrup.
(ⅲ) 상기( i )에서 만들어진 두유발효액과 ( ii )에서 만들어진 과즙시럽을 4 : 1의 비율로 혼합하여 교반한 후, 균질화하여 드링크형태의 두유발효유를 제조하였다.(Iii) The soymilk fermentation solution made in (i) and the juice syrup made in (ii) were mixed and stirred in a ratio of 4: 1, and then homogenized to prepare a soymilk fermented milk in the form of drink.
[실시예 3]Example 3
[총균수의 비교][Comparison of total bacteria]
본 발명에 따른 단백분해효소로 전처리된 두유발효액과 효소처리되지 않은 종래의 두유발효액의 총균수를 비료하여 표 2에 나타내였다. 총균수는 비씨피(BCP)배지에서 37℃로 48시간 배양하여 측정하였다.Table 2 shows the total number of bacteria of the soymilk fermentation broth pretreated with the protease according to the present invention and the conventional soymilk fermentation non-enzymatically treated. Total bacterial counts were measured by incubating at 37 ° C. for 48 hours in BCP medium.
측정결과 본 발명에 따른 두유발효액은 단백분해효소에 의해 대두단백질이 분해되어, 유산균이 필요로 하는 단백질원으로서의 이용률이 보다 좋아졌음을 알수 있었다.As a result of the measurement, the soymilk fermentation solution according to the present invention showed that soybean protein was decomposed by protease, and thus the utilization rate as a protein source required by lactic acid bacteria was improved.
[실시예 4]Example 4
[산도 및 pH의 비교][Comparison of Acidity and pH]
본 발명에 따른 단백분해효소로 전처리된 두유발효액과 효소처리되지 않은 종래의 두유발효액의 pH 및 산도를 측정하여 그 결과를 도1에 나타내었다. 측정결과 단백분해효소로 처리한 경우가 그렇지 않은 경우에 비해 최종배양액의 산도가 다소 증가하는 경향이 있는 것으로 나타났다.The pH and acidity of the soymilk fermentation pre-treated with the protease according to the present invention and the conventional soymilk fermentation without the enzyme treatment were measured and the results are shown in FIG. 1. As a result, the acidity of the final culture tended to increase slightly compared to the case of protease treatment.
[실시예 5]Example 5
[조직특성 및 관능테스트][Tissue characteristics and sensory test]
본 발명에 따른 두유발효액과 종래의 두유발효액을 향, 조직감, 경도 면에서 비교하여 그 결과를 표 3에 나타내었다. 향과 조직감에 대해서는 관능테스트를 하였으며, 관능검사는 7점 척도법을 이용하여 평가하였으며 패널의 크기는 20이었다.The soymilk fermentation broth according to the present invention and the conventional soymilk fermentation broth were compared in terms of fragrance, texture and hardness, and the results are shown in Table 3. The fragrance and texture were tested by sensory evaluation. The sensory evaluation was evaluated using a 7-point scale. The panel size was 20.
측정결과, 본 발명에 따른 두유발효액의 조직이 종래의 두유발효액에 비해 부드러운 것으로 나타났으며, 대두취도 감소한 것으로 나타났다.As a result, the tissue of the soymilk fermentation broth according to the present invention was found to be softer than the conventional soymilk fermentation broth, and the soybean odor was also reduced.
상기 실시예로부터 알 수 있는 바와 같이, 단백분해효소로 전처리된 두유를 이용하여 발효시킨 두유발효유는 단백분해효소로 처리되지 않은 종래의 두유발효유에 비해 조직감이 부드러워지고 대두취가 감소되며 총균수에 있어서도 대등하거나 증가하는 경향을 보인다. 따라서, 본 발명에 따르면 대두취와 조직감의 개선으로 기존의 두유제품에 대해 거부감을 느끼던 사람들도 음용이 가능하고, 유산균수와 전체적인 풍미면에서 우수한 두유발효유를 제조할 수 있다.As can be seen from the above examples, the fermented soymilk fermented with soymilk pre-treated with protease is softer in texture and reduced soybean odor and has a lower total solubility than the conventional soymilk fermented with protease. Also tend to be comparable or increasing. Therefore, according to the present invention can improve the soybean odor and texture, even those who felt the rejection of the existing soy milk products can drink, can be produced soy milk fermented milk excellent in terms of lactic acid bacteria and overall flavor.
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| KR100348395B1 (en) * | 2001-11-07 | 2002-08-29 | 주식회사 마이크로비아 | A drink comprising the lactic acid and method for preparing thereof |
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| JPS62232340A (en) * | 1986-04-02 | 1987-10-12 | Kibun Kk | Production of food material |
| KR940006971A (en) * | 1992-09-16 | 1994-04-26 | 서정옥 | Manufacturing method of high frequency dielectric resonator |
| KR950013395A (en) * | 1993-11-17 | 1995-06-15 | 이은선 | Rapid Preparation of Soybean Fermented Milk Using Separate Soy Protein and Carbohydrate Mixtures |
-
1997
- 1997-07-04 KR KR1019970031126A patent/KR100214224B1/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232340A (en) * | 1986-04-02 | 1987-10-12 | Kibun Kk | Production of food material |
| KR940006971A (en) * | 1992-09-16 | 1994-04-26 | 서정옥 | Manufacturing method of high frequency dielectric resonator |
| KR950013395A (en) * | 1993-11-17 | 1995-06-15 | 이은선 | Rapid Preparation of Soybean Fermented Milk Using Separate Soy Protein and Carbohydrate Mixtures |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462424B1 (en) * | 2002-04-30 | 2004-12-17 | 한경희 | Method for producing yoghurt from soybean residue |
| KR20190126193A (en) * | 2017-03-30 | 2019-11-08 | 엔씨에이취 코오포레이션 | Feedstock for Biomass Generators |
| KR102198990B1 (en) | 2017-03-30 | 2021-01-06 | 엔씨에이취 코오포레이션 | Supply material for biomass generator |
| CN107048209A (en) * | 2017-04-14 | 2017-08-18 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
| CN107048209B (en) * | 2017-04-14 | 2020-04-17 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19990008908A (en) | 1999-02-05 |
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