KR100466812B1 - the manufacturing method of a lactic acid ices made of the soy yogurt and its method - Google Patents

Abstract

The present invention relates to fermenting indigestible raw soybeans to make soybean yogurt rich in sugar and acidity, and to preparing lactic acid bacterium-containing frozen dessert using the same. More specifically, in soybean juice ground after boiling water, sugar (jungbaek) By mixing fermentation, ginseng, honey and the like to eliminate the rejection of soybeans for both young and old and to drink easily, to use the active ingredient of soybeans.

The present invention is a process of mixing a certain amount of soybeans in boiling water for a certain period of time, mixing red ginseng (misam) and boiling more, crushing the mixed solution, and sequentially putting sugar (white powder) and honey and , The process of fermenting the mixed solution for a predetermined time, it is characterized in that the rapid freezing to process in the form of ice. This makes it possible for children in the growing season to consume nutrients of soybeans without refusal, and at the same time, to make it easy for anyone to drink anywhere, anytime, and to easily use the nutritional ingredients of soybeans.

Description

{The manufacturing method of a lactic acid ices made of the soy yogurt and its method}

The present invention is to make a soybean yogurt rich in sugar and acidity by fermenting raw indigestible soybeans, and to make various forms of lactic acid bacteria-containing frozen dessert using this, more specifically, after soaking soybean mixed with water at a constant ratio Soybean yogurt fermented by mixing sugar, ginseng, honey, etc., in the crushed mixed solution, is made into various forms of ice cream to remove soybeans from children and adults, and to drink easily. The present invention relates to a lactic acid bacteria-containing ice cream using soy yogurt that uses ingredients and thereby helps maintain health.

Beans are so rich in protein and fat that they are called "field beef", and they have been used for a long time in our diet. Soybeans, which make up about 40% of soybeans, contain a balance of essential amino acids, while other plant proteins are lysine-rich. Raw or raw soybean powder has a substance that interferes with the trypsin action of protein digestive enzymes. It is weak to heat and decreases when heated, so it does not affect digestive activity and is rather effective in preventing cancer or diabetes. The fat content is about 18%, most of which are unsaturated fatty acids, and more than half are of the highest quality linoleic acid. In addition, it contains enough vitamin E for linoleic acid to work stably to cleanse the cholesterol from excess intake of animal fat. In addition, rich in non-minamine B to help with fatigue, calcium to strengthen the bones and iron to prevent anemia.

In addition, soybean has the effects of anti-cancer, arteriosclerosis, stroke, Alzheimer's disease, anti-aging, and its food value is incredibly important.

Soybeans are important as a good source of nutrients to provide the lack of protein and fat, but their tissues are difficult to absorb and digest. In addition, it contains unique physiological inhibitors such as fluoridated carbohydrates and trypsin inhibitors, so it is easy to digest and absorb diarrhea if treatment is not done reasonably. . Therefore, it is natural to increase the digestive absorption rate of soybean by appropriate fermentation and processing.

Therefore, in the meantime, in order to supplement and eliminate these problems, lactic acid fermentation methods have been tried. Patent 1989-0001267 "fermentation method of soybean oil by the mixed culture of lactic acid bacteria and yeast". `` This is inoculated with 1 ~ 2% (v / v) of a starter mixed with a culture medium pre-cultured with lactic acid bacteria and yeast three times every 12 hours in a conventionally prepared soybean oil at 1: 2 or 1: 5. After fermentation at 37 ℃ for 24 hours, soybean fermentation to form a lactic acid to give a refreshing acidity and eliminate soybean odor, the problem that has to go through the cumbersome step of cultivating yeast for fermenting soybean oil, inoculating it Publication No. 2001-002148, "Frozen Yogurt for Dairy Substance and Manufacturing Method thereof". "This is autoclaved sterilization of frozen soy yogurt base and oligosaccharides containing soybean oil and mono ice in enzyme-treated soybean protein. After mixing, cooling, inoculating and inoculating vitamin C and Bifidobacteria, and putting it in an ice cream maker to make a soft ice cream. ” 2001-0091737, "Soybean Yogurt Using Enzyme-Isolated Soy Protein and Its Manufacturing Method," "This is a single culture of Bacillus bifidum in isolated soy protein treated with protease, bromelain or alpha chymotrypsin, It is about inoculating Lactobacillus asidophilus and Bacillus bifidum, mixed culture to make soy yogurt, and frozen at a temperature of 2 ~ 8 ℃ to make frozen soy yogurt. ''

There are many other types, but not all of them can be listed.

These are beverages fermented by adding lactic acid bacteria to soymilk and soy milk from which soybeans are extracted from soybeans and isolated soy protein extracted only from protein, and the linoleic acid is not only reduced due to protein denaturation during degreasing. Unsaturated fatty acids such as were not available, and there was a limitation, and also by the spawning of lactic acid bacteria separately hassle in the manufacturing process. Soybean porridge containing a lactic acid bacterium based on the soybean powder of the recently registered patent No. 0348461 and its manufacturing method does not use such soy protein and skim soybean, but it is troublesome to spawn separately. In addition, according to various research reports that lactic acid bacteria cannot use sugars in soybean, it is impossible to prepare yogurt by cultivating only lactic acid bacteria, and the above patent takes a long time for fermentation, and the amount of soybean relative to water is small. The amount of acid is small. Therefore, the soybean odor masking was incomplete. In addition, the raw soybeans were ground in a dry state, and during processing thereof, they went through a cumbersome process such as maintaining the temperature to prevent the frictional heat of the grinder and the destruction of nutrients in the soybean.

In particular, the above-mentioned Publication No. 2001-0026148, Publication No. 2001-0091737 are very similar to the present invention in making frozen soy yogurt, but the cause of the present invention to differentiate from the above is as follows. .

The above invention makes frozen soy yogurt in the form of semi-frozen soft ice cream. Therefore, there is a process of adding soybean oil, which leads to waste of raw materials.

In the case of enzyme treatment, the overrun (volume ratio of ice cream mix (mixed liquid) increased due to the incorporation of air) is higher than that of non-enzyme treatment, but the degree of melting is higher. This is low, making it difficult to satisfy both factors at the same time. In addition, because it is semi-frozen, free water (water that acts as a solvent for dissolving salts, sugars, water-soluble proteins, etc.) does not freeze completely and is easily dissolved.

In addition, since the raw material is used as a separated soy protein, unsaturated fatty acids in soybeans cannot be used.

In addition, since the soybean particles are large, the touch of the tongue is not as good as the ice cream made of milk, which is generally produced, so that consumers will expect the ice cream to feel normal.

In addition, since the process of semi-freezing and hardening, the manufacturing step is complicated.

Therefore, in the present invention, soybean yogurt is made by adding fermented water to the soybeans in order to remove and alleviate the above problems and hassles, ferment by mixing sugar (jungbaek), red ginseng, honey, etc. I want to make an ice cream.

The present invention, by rapidly freezing the soybean yogurt after the sequential process of the invention, to create a variety of ice cream, thereby making it easy to reach children as well as adults, so that the nutritional component of soybeans without objection to soybean For the purpose of ingesting. This aims to normalize the development of growth in children, and to promote intestinal health by preventing lactic acid bacteria and lactic acid bacteria in adults.

Another object of the present invention is to make a frozen soy yogurt by making a variety of forms of lactic acid bacteria-containing ice cream (in the form of a bar, or a built-in plastic container having a certain form-so-called: tsuchuba) rather than soft ice cream In other words, it aims to improve refreshment and palatability.

In addition, by completely freezing soy yogurt, there is no fear that the free water and solids are separated and melted, so as not to melt easily, and also to freeze completely so that it does not need to go through the curing process.

Another purpose is to avoid the addition of emulsifiers that must be added together when adding fragrance or pigment components, without using soy protein in making lactic acid bacteria-containing ice cream, and also to use fatty acids of soybean. will be. (The lecithin or phospholipids contained in soybeans are useful as emulsifiers that allow the fragrance to mix well with water.)

Another object of the present invention is to prepare the soybean yogurt, red ginseng (misam) in anticipation of the nutritional effect of the red ginseng, the maltol component of the red ginseng prevents the fat oxidation of soybeans that can be rancidically processed, soybean nutrition The purpose is to consume the ingredients without alteration.

In addition, the present invention is to put sugar (jungbaek), honey into the beans to help the growth of lactic acid bacteria fermentation occurs without a separate spawn process, it is an object to enable the removal of soybean odor.

In order to achieve the above object, the present invention is to provide a variety of forms of frozen dessert using soybean yogurt made by adding fermented sugar (jungbaek), honey and red ginseng to ground soybean juice after boiling water and a method for producing the same.

The present invention mixes 100 parts by weight of the washed raw soybeans and 550 to 650 parts by weight of water boiled at 100 ℃ or more, and a step of boiling water for 5 hours

Mixing 1.4-1.7 parts by weight of red ginseng (misam) in the mixed solution and further bathing at 100 ° C. or higher for 80 to 90 minutes;

After grinding the mixed solution, the process of putting 30 to 60 parts by weight of sugar and further boiling for 30 to 40 minutes,

Cooling the mixture to 50 ° C., mixing the mixture with 10 to 14 parts by weight of honey, and stirring the mixture;

Fermenting the mixed solution that has undergone the sequential process;

And processing the soybean yogurt in the form of ice cream.

Hereinafter, the specific implementation method will be described.

Manufacturing method of soy yogurt

(1) Hot water process of raw soybean

Mix 100 parts by weight of raw soybeans and 550-650 parts by weight of water boiled at 100 ° C or higher, and bathe for 5 hours.

Boiling water over 100 ℃ means that the mixed solution is not neat when you put soaked soybeans in unboiled water, while the soybeans are washed directly with boiling water and the soy sauce disappears and water-soluble ingredients are lost. This can be prevented, and the mixed liquid is also cleared. The heating of soybean is to improve the yield of protein and water-soluble substances, and to inactivate trypsin inhibitors and various enzymes to facilitate digestion and sterilization. If the water is less than 550 parts by weight, the relative amount of water is so small that the fermentation is easy compared to soybeans, but the concentration of the mixed solution is too high to make the flavor of the frozen confectionery easily detectable and easily melted. When the water is mixed in excess of 650 parts by weight, the amount of soybean is relatively small compared to the water, so the fermentation of lactic acid bacteria cannot be a rich substrate of lactic acid bacteria, and the soybean yogurt is not sour. I can't.

(2) Mixing process of red ginseng

Mix 1.4 to 1.7 parts by weight of red ginseng (misam) in the mixed solution after the above process and continue the bath at a temperature of 100 ℃ or more for 80 to 90 minutes.

The mixing of red ginseng seeks to take advantage of the pharmacological value of red ginseng glycosides known to us, that is, various amino acids, flavonoids and nitrogen-containing components, and at the same time, it uses the antioxidant activity of maltol contained in large amounts of red ginseng. To prevent lipid rancidity, and to mask the soybean odor due to the smell of red ginseng.

If the red ginseng is added in less than 1.4 parts by weight, the amount is too small to see the effect of the addition of red ginseng, and the masking action is insufficient. In addition, when the red ginseng is mixed in excess of 1.7 parts by weight of the red ginseng is too dark because it will drop the taste is inappropriate.

When the water bath is less than 80 minutes, the components of the red ginseng will not be sufficiently eluted. If the water bath is over 90 minutes, the red ginseng will not be eluted due to the increase of time.

(3) Blending process of grinding and sugar

The mixed solution that has been subjected to the above process is put into a grinder and ground. That is, crushing boiled beans and supplies. This will not come out busy. Then mix 30 to 60 parts by weight of sugar (white powder) and boil for another 30 to 40 minutes. This is for sterilization, and the addition of sugar (sucrose) is to make it easy to drink by feeling a little sweetness, and to promote and facilitate the fermentation of lactic acid during fermentation of lactic acid bacteria.

If the sugar is added in less than 30 parts by weight, the rate of lactic acid bacteria fermentation is slowed down, and if it is added in excess of 60 parts by weight, it is unnecessary because there is also sweetness by the honey added later. In addition, too high sugar is more harmful to diabetics.

(4) mixing process of honey

After cooling the said mixture liquid at 50 degreeC, 10-14 weight part of honey is mixed and stirred.

Honey contains glucose, levulose and oligosaccharides as main ingredients, and they are used as a substrate to promote fermentation of lactic acid bacteria. Glucose and fructose are monosaccharides, which are highly used by lactic acid bacteria, and oligosaccharides are well known as growth factors for bifidus bacteria, which help to grow lactic acid bacteria and shorten fermentation time. If the honey is mixed in less than 10 parts by weight, lactic acid bacteria growth is slow, and when mixed with more than 14 parts by weight, the sugar content becomes darker and the taste is reduced. Cooling at 50 ° C is because the soybean odor is strong and the fermentation is poor when cooled at a temperature below that. In addition, the amount of acid and sugar in the fermentation broth after fermentation is easily changed.

(5) Fermentation process

The mixed solution passed through the sequential process is fermented in a fermentation chamber at 50 to 60 ° C. for 10 to 26 hours. When the temperature of the outside air in the fermentation chamber is high, such as in summer, the fermentation time of at least 10 hours is sufficient. When the temperature of the outside air is low, such as in winter, a maximum fermentation time of 26 hours is required.

Through all the above processes, soybean yoghurt is produced having a yield as much as the amount of water added.

Manufacturing method of lactic acid bacteria holding ice

The soybean yogurt, which has undergone the sequential process, is quickly frozen in an ice cream manufacturing frame or packaging to make lactic acid bacteria-containing ice cream. At this time, the machinery for producing ice cream uses the same as a conventional ice cream or ice cream manufacturing apparatus, the method also follows the conventional one. In order to express various colors during the manufacture of the ice cream, food coloring may be added during rapid freezing. The form of processing may include ice cream (aka, zucchini) in the form of bars or embedded in certain plastic containers.

The complete freezing process does not need to go through the hardening process, and lactic acid bacteria-containing ice cream is not easily melted. Soybean has the property of increasing the binding force of frozen foods, so it is excellent in the processing suitability in making ice cream, and meets the object of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following description, which is not intended to limit the present invention, but merely to help understand the present invention.

<Example 1>

(1) Hot water process of raw soybean

Prepare 54.5 liters of water by boiling over 100 ℃. 9Kg of soybeans washed in advance are mixed and bathed for 5 hours.

(2) Mixing process of rice ginseng

Put 150 g of unsam in the above mixture and boil it further for 80 minutes.

(3) crushing and mixing process

After pulverizing the mixed solution, the mixture is boiled for 30 minutes by mixing the heavy white 5Kg.

(4) Honey mixing process

After cooling the said mixture liquid at 50 degreeC, 1.2L of honey is mixed and stirred.

(5) Fermentation process

The mixed solution passed through the sequential process is fermented in a fermentation chamber at 50 ° C. for 20 hours.

(6) lactobacillus ice floes and manufacturing process

The soybean yogurt fermented in the fermentation process is put into a packaging container or ice mold having a certain shape and rapidly frozen to prepare a lactic acid bacteria-containing frozen dessert.

At this time, the machinery for producing ice cream uses the same as a conventional ice cream or ice cream manufacturing apparatus, the method also follows the conventional one. In order to express various colors during the manufacture of the ice cream, food coloring may be added during rapid freezing.

<Example 2>

(1) Hot water process of raw soybean

Prepare 52L of water at 100 ℃ or higher. Here, 9Kg of raw soybeans, which have been washed in advance, are mixed and bathed for 5 hours.

(2) Mixing process of rice ginseng

Add 150 g of the above-mentioned mixed ginseng and boil further for 80 minutes.

(3) crushing and mixing process

After pulverizing the mixed solution, the mixture is boiled for 30 minutes by mixing 3kg of heavy white rice.

(4) Honey mixing process

After cooling the said mixture liquid at 50 degreeC, 1.4L of honey is mixed and stirred.

(5) Fermentation process

The mixed solution passed through the sequential process is fermented in a fermentation chamber at 60 ° C. for 15 hours.

(6) lactobacillus ice floes and manufacturing process

The soy yogurt is placed in a packaged yogurt or frozen popsicle and rapidly frozen to make a lactic acid bacterium freeze. At this time, it is also possible to prepare an ice cream having various colors by adding food coloring as in Example 1.

Comparative Example 1

a) Follow the procedure of Example 1 sequentially, but the amount of water added to 60L. As a result, the fermentation time was long because the relative amount of soybean added was small, and it was easily melted during ice making.

b) The procedure of Example 1 was followed sequentially, but the amount of water added was 44L. As a result, the amount of water added was low, and the yield was low. The concentration of the fermentation broth was too dark, and the taste of ice was detected. In addition, the amount of soybeans was so large that it took a long time to freeze during the production of ice cream.

Comparative Example 2

a) Follow the procedure of Example 1 sequentially but add the amount of ginseng 300g. As a result, because of the unique fragrance of missam, soy sauce could not be felt and caused the waste of missam.

b) Follow the procedure of Example 1 in sequence but the amount of rice ginseng was 70g. As a result, the masking effect of soybean odor was unstable and the nutritional effect of red ginseng could not be expected.

Comparative Example 3

Example 1 was followed sequentially but no honey was added.

As a result, the fermentation took a long time and less sweetness due to less sweetness.

When embodying the present invention according to Examples 1) and 2), not only sugar and acidity-rich soybean yogurt and lactic acid bacteria-containing ice cream are prepared, but also lactic acid bacteria-rich soybean yogurt, which does not melt well, and does not melt well This rich, lactic acid bacterium freeze is formed. In addition, the masking effect of soybean odor was superior to Comparative Examples 1), 2) and 3), and the freezing time during the freezing process and the fermentation time during the fermentation process were shortened. In addition, as a result of sensory evaluation, it also showed that it was excellent in preference.

[Table 1] Sensory test results for lactic acid bacteria-containing frozen ice using soy yogurt.

The results were expressed by a five-point scoring method. Subjects were 10 teenagers (5 women and 5 men), 10 teenagers (5 women and 5 men), and 10 teenagers (5 women and 5 men). ).

Statistics are expressed as arithmetic mean values. (1.Very bad, 2.Bad, 3.Normal, 4.Good, 5.Very good)

Example 1 Example 2 Comparative Example 1-a Comparative Example 1-b Comparative Example 2-a Comparative Example 2-b Comparative Example 3 Sweetness 4.5 4.4 3.2 5.0 2.6 3.2 1.5 Touch to the tongue 4.6 5 2.4 2.0 3.8 3.5 3.0 Soybeans 4.8 4.2 4.0 5.0 5.0 2.5 2.5 Sue 4.2 4.0 2.6 2.9 3.8 2.0 2.0 Red ginseng flavor 4.0 4.0 3.0 3.5 1.0 4.0 2.0

According to the present invention made as described above so that the processed form of soybean yoghurt can be easily accessed by anyone, regardless of time and place, the food function of soybeans can be expected from children to adults as well as growing season.

In addition, it does not need to go through the hardening process by making the frozen form of freezing, so the manufacturing process is simple and does not melt easily. Lactobacillus-containing ice cream with a refreshing feel and palatability can be prepared.

In addition, by using raw soybeans instead of separated soy protein, unsaturated fatty acids of soybeans can be used, and no additional emulsifier is required.

In addition, by adding a certain amount of red ginseng can see the nutritional effect of the red ginseng, masking of soybean odor is possible (no additional additives), and the fatty acid plaque can be prevented by the maltol component of red ginseng.

In addition, by adding a certain amount of sugar and honey to the ground mixed solution after soaking soybeans, fermentation takes place without a separate seeding process, so that fermented soybean yogurt rich in acidity and sweetness is produced. It became.

Claims (3)

In ice-cream production using soy yogurt, Mixing 100 parts by weight of the washed raw soybeans with 550-650 parts by weight of water boiled at 100 ° C. or higher, for 5 hours, Mixing 1.4-1.7 parts by weight of red ginseng in the mixed solution and further bathing at 100 ° C. or higher for 80 to 90 minutes; After grinding the mixed solution, the process of putting 30 to 60 parts by weight of sugar and further boiling for 30 to 40 minutes, Cooling the mixture to 50 ° C. and mixing and stirring 10-14 parts by weight of honey thereto; Fermenting the mixed solution that has undergone the sequential process; Lactic acid bacteria-containing ice and manufacturing method using soy yogurt, characterized in that the process consisting of processing the soybean yogurt in the form of frozen ice. The method of claim 1, wherein the fermentation of the mixed liquid, lactic acid bacteria containing ice and production method using soy yogurt, characterized in that the fermentation for 10 to 26 hours in a fermentation chamber of 50 ~ 60 ℃. Lactic acid bacteria-containing ice using soy yogurt prepared according to claim 1.