KR100563206B1 - Process for Preparing Soybean-fermented Drink - Google Patents

Abstract

The present invention relates to a method for producing a soybean fermented beverage comprising a step of inoculating lactic acid bacteria in each of soybean and soy milk, followed by culturing. The soybean fermented beverage production method of the present invention comprises the steps of (i) selecting soybeans and heat treatment, hydrothermal grinding by adding hot water; (Ii) extracting the soybean meal by heat treatment, and then filtration to obtain soy milk and sebum respectively; (Iv) treating the obtained soybeans with a proteolytic enzyme, adding a sugar source, and then inoculating and incubating the lactic acid strain; (Iii) cooling the obtained soymilk and then culturing by adding lactic acid strain and sugar source to the electrically cooled soymilk; And (iii) mixing the non-fat culture and the soymilk culture, cooling, and then adding sugar, juice or syrup and flavoring. Soybean fermented beverages of the present invention by using not only the nutritional components of soy milk, but also dietary fiber and nutrients remaining in the sebum to reduce the concentration of cholesterol in the blood, commercialized as a new fermented beverage product with added functionality Could be.

Soy milk, bean curd, soybean fermented beverage

Description

Process for Preparing Soybean-fermented Drink

The present invention relates to a method for producing soybean fermented beverage. More specifically, the present invention relates to a method for producing a soybean fermented beverage comprising the step of inoculating and incubating the lactic acid bacteria in the soybean and soy milk, respectively, and mixing them.

In recent years, vegetable protein of soybeans has attracted widespread attention in terms of health. In particular, soy milk, which is made from soybeans as a main ingredient, contains high quality protein, has a low fat content, contains a large amount of unsaturated fatty acids, and does not contain cholesterol, making it a health food. It has been a target.

However, general soy milk has a unique fishy taste and off-flavor, and generally has no taste, and has an irritating flavor due to ancillary components such as some saponins derived from soybeans. In order to improve the bad flavor of soy milk, a method has been developed comprising the step of fermenting soy milk by inoculating lactic acid bacteria. For example, Korean Patent Publication 1992-11383 discloses soy yogurt and its manufacturing method, and Korean Patent Publication No. 1993-22956 discloses a soybean yogurt manufacturing method Korean Patent No. 106072 discloses a method for rapidly producing soybean fermented milk using a mixture of soy protein and carbohydrate, and Korean Patent Publication No. 1998-70641 discloses a method for preparing fermented soy milk. No. 214224 discloses a method for producing soymilk using soymilk pretreated with a protease, and Korean Patent Publication No. 2003-97264 discloses a soymilk fermented milk in which isoflavones are completely hydrolyzed.

On the other hand, the soy milk produced in the production of soy milk is mostly disposed of, and only a fraction of it is used to extract soy protein or to make animal feed (Wo et al., Korean J. Food & Nutr. , 14 (6): 562-567, 2001). However, it is known that biji contains as much quality protein and carbohydrates as soybeans, and especially carbohydrates contain dietary fiber that is good for bowel activity. Therefore, techniques for utilizing busy are also being studied. In relation to the above technology, Korean Patent Publication No. 2003-85330 discloses soybean sequestered by proteolytic enzymes, which are separated into a liquid protein solution and a lake-shaped dietary fiber mixture, and then separated into milk, skim milk powder or soybean separated proteins. A method for preparing yogurt using soy bean curd is disclosed, which is added to a solution and inoculated with commercial lactic acid bacteria and fermented at 30 ° C. The prior art has an advantage of providing fermented milk using soy bean curd, but fermenting soy bean curd. It is not optimized for strains or other culture conditions, and because of the rough texture of the lake yogurt is not recommended method.

Therefore, the necessity of developing a method for producing a fermented beverage that can effectively utilize the busy fat produced in soymilk production has emerged constantly.

Therefore, the present inventors have made intensive research to develop a method for producing a fermented beverage that can effectively utilize the fats generated in soymilk production process. As a result, the fermented soy milk and fats produced in the process of producing soy milk are separately fermented, and each fermentation broth is mixed. It was confirmed that the soybean fermented beverage prepared to show the effect of lowering the concentration of cholesterol in the intake of the consumer, to complete the present invention.

After all, it is an object of the present invention to provide a method for producing a soybean fermented beverage using the non-fat ingredients.

The method for producing soybean fermented beverage of the present invention comprises the steps of: (i) selecting and heat-treating soybeans and adding hot water of 8 to 10 times the weight of soybeans to hydrothermal grinding; (Ii) extracting the soybean meal by heat treatment, and then filtration to obtain soy milk and sebum respectively; (Iv) treating the obtained soybeans with a proteolytic enzyme, adding a sugar source, and then inoculating and incubating the lactic acid strain; (Iii) cooling the obtained soymilk and then culturing by adding lactic acid strain and sugar source to the electrically cooled soymilk; And (iii) mixing the non-fat culture cultured in the previous step and the soymilk cultured in the step (1) at a ratio of 1: 2 to 1: 8 (v / v), 9 to 15 adding% sugar (w / v), 2 to 5% (v / v) juice or syrup and 0.06 to 1.0% (w / v) fragrance.

Hereinafter, the manufacturing method of the soybean fermented beverage of the present invention will be described in more detail by dividing.

Step 1 : hydrothermal grinding of soybeans

Soybeans are selected and heat treated and hydrothermally ground by adding 8 to 10 times the weight of soybeans. ) And inactivation of lipoxygenase.

Second Step : Obtaining Soymilk and Busy

The soybean grinds are extracted by heat treatment, followed by filtration to obtain soy milk and sesame respectively. At this time, the heat treatment conditions are not particularly limited thereto, but are 15 to 20 under conditions of pH 7 to 8 at a temperature of 95 to 100 ° C. It is preferable to process for minutes, More preferably, it extracts by stirring at a speed | rate of 100-300 rpm.

Step 3 : fermentation of busy

The hydrolyzate obtained in the second step is treated with proteolytic enzymes, added with a sugar source, and then inoculated with lactic acid strains, wherein the proteolytic enzymes are not particularly limited thereto, but papain, pepsin, and trypsin. It is preferable to use, and the amount of protease is not particularly limited, but is preferably treated at a concentration of 0.1 to 1.0% (w / v), the sugar source is not particularly limited thereto, but liquid fructose Alternatively, it is preferable to use glucose, and the amount of sugar source added is not particularly limited, but is preferably added at a concentration of 2 to 5% (w / v). In addition, lactic acid bacteria to be inoculated is not particularly limited to this, it is preferable to use Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), the culture conditions are not particularly limited thereto, but incubated for 5 to 20 hours at a temperature of 40 to 50 ℃ It is preferable to.

Fourth Process : Fermentation of Soy Milk

After cooling the soymilk obtained in the second step, the cultured lactic acid strain and sugar source are incubated with the electrically cooled soymilk: At this time, the lactic acid strain is not particularly limited, but commercially available Lactobacillus acidophilus La -5, Bifidobacterium BB-12 and Streptococcus thermophilus , Chr. Hansen, Denmark) alone or in combination with the Lactobacillus casei 01, Chr. Hansen, Denmark strains, the sugar source is not particularly limited, glucose, liquid fructose, It is preferable to use floctooligosaccharide and maltooligosaccharide, and the addition amount of the sugar source is not particularly limited thereto, but is preferably added at a concentration of 1 to 5% (w / v), and the culture conditions are not particularly limited thereto. However, it is preferable to incubate for 5 to 20 hours at a temperature of 20 to 50 ℃.

5th process : mixing and commercialization

The nonfat culture cultured in the third step and the soymilk cultured in the fourth step are mixed at a ratio of 1: 2 to 1: 8 (v / v), and 9 to 15% (w / v) of Soybean fermented beverages are prepared by adding sugar, 2 to 5% (v / v) juice or syrup and 0.06 to 1.0% (w / v) flavor.

Soybean fermented beverages of the present invention by using not only the nutritional components of soy milk, but also dietary fiber and nutrients remaining in the sebum at the same time, showing the effect of lowering the concentration of cholesterol in the intake of blood, new fermented beverage product with added functionality It may be commercialized as.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are only intended to illustrate the present invention, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. will be.

Example 1 Preparation and Fermentation of Soymilk

Example 1-1 : Separation and Acquisition of Soymilk and Soybean of Soybeans

Soybean was used as a general yellow soybean, and the good quality soybean was walled to remove foreign substances and skins. After removing the foreign matter and the outer shell soybean was heat treated at 105 ℃ for 5 minutes, and then crushed, 10 times the boiling water (100 ℃) of the soybean weight was added to the ground soybean was crushed for 3 hours at 100 ℃ conditions.

The soy flour was stirred for 20 minutes at 200 rpm under a condition of pH 7.5 and 98 ° C., which was then filtered through a 1 μm filter to obtain soy milk and sebum respectively.

Example 1-2 fermentation of busy

The same volume of water was added to the obtained soybean, and 1.0% (w / v) of papain (Biochem Europe, France), a proteolytic enzyme, was added thereto, followed by reaction at 60 ° C. for 4 hours. 5% (w / v) of glucose was added to the hydrolyzed suji as a sugar source, and lactic acid strain (Lactobacillus bulgaricus, Probiotic Cultures Inc., USA) was added at a concentration of 1 × 10 ⁵ cfu / ml. After inoculation, the cells were incubated at 45 ° C. for 10 hours to obtain non-culture.

Example 1-3 Fermentation of Soy Milk

The soy milk obtained in Example 1-2 was cooled to 40 ° C., 10% (v / v) of liquid fructose was added, and the commercial complex Lactobacillus starter ABT-5 ( Lactobacillus acidophilus La-5, Bifidobacterium BB-12 and Streptococcus thermophilus , Chr. Hansen, Denmark) and Lactobacillus casei 10 were inoculated at a concentration of 1 × 10 ⁸ cfu / ml, respectively, and incubated at 45 ° C. for 10 hours to obtain a soymilk culture.

Example 1-4 : Preparation of Product

The nonfat culture obtained in Examples 1-2 and the soymilk culture obtained in Examples 1-3 were mixed at 1: 4 (v / v), cooled to 4 ° C., and then 6% of liquid fructose ( v / v), fructooligosaccharide 4% (w / v) and maltooligosaccharide 3% (w / v) were added, pectin 0.3% (w / v) was added to stabilize the tissue, and improved palatability 6% (v / v) of juice and 0.08% (w / v) of the flavor was added to prepare a soybean fermented beverage.

Example 2 Determination of the Mixing Ratio of Nonfat Fermentation Solution and Soymilk Fermentation Solution

In order to determine the optimal mixing ratio of non-fermented fermentation and soymilk fermentation, the non-fermented fermentation and soymilk fermentation were mixed in various ratios to prepare respective soybean fermented beverages, which were fed to rats, and then the lactic acid bacteria contained in soybean fermented beverages. The number of cells and the concentration of cholesterol in rats were measured and compared.

Example 2-1 Preparation of Each Soybean Fermented Beverage

The non-fat culture obtained in Examples 1-2 and the soymilk culture obtained in Examples 1-3 were 10: 1, 9: 1, 8: 1, 7: 1, 6: 1, 5: 1, 4: 1, 3: 1, 2: 1, 1: 1, 1: 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1: 9 or 1: 10 (v / v) and each soybean fermented beverage was prepared using the method described in Examples 1-4.

Example 2-2 Measurement of the Number of Cells of Lactic Acid Bacteria in Soybean Fermented Beverages

The number of cells of lactic acid bacteria contained in each of the soybean fermented beverages prepared in Example 2-1 was measured using a hemocytometer and compared with the cells (see Table 1).

Lactobacillus cells in each soya fermented beverage (unit: 10 ⁸ cfu / ml) Mixed ratio (Busy: Soymilk, v / v) Lactic acid bacteria cell number (10 ⁸ cfu / ml) 10: 1 9: 1 8: 1 7: 1 6: 1 5: 1 4: 1 3: 1 2: 1 1: 1 1: 2 1: 3 1: 4 1: 5 1: 6 1: 7 1: 8 1: 9 1:10                                              2.2 2.4 2.6 2.6 2.7 2.7 2.8 2.8 2.9 3.0 3.8 4.7 5.6 6.8 7.4 8.0 8.2 8.2 8.2                                             

As shown in Table 1, when the content of the non-fat culture was high, the number of lactic acid bacteria cells was small, but as the amount of soymilk culture was increased, the number of lactic acid bacteria cells was found to increase. That is, when the mixing ratio of the non-fat culture and soy milk culture is 10: 1 to 1: 1 (v / v), the number of cells of lactic acid bacteria was not particularly increased, but the mixing ratio of the non-fat culture and the soy milk culture was 1: 1 to 1 In the case of: 7 (v / v), the number of cells of lactic acid bacteria increased rapidly, and in the case of the mixing ratio of non-cultured and soymilk cultures of 1: 8 to 1:10 (v / v), the number of cells of lactic acid bacteria was not increased. Could.

Example 2-3 Measurement of Blood Cholesterol Concentration

Each of the soybean fermented beverages prepared in Example 2-1 was fed to male rats for 200 days a day for one month, and then collected and blood cholesterol levels were measured from the lipid autoanalyzer (RA-XT, Technicon, USA). ), And compared them (see Table 2): At this time, male rats that did not feed the fermented soybean beverage were used as controls.

Changes in Blood Cholesterol Concentration by Different Soybean Fermented Beverages Mixed ratio (Busy: Soymilk, v / v) Blood cholesterol concentration (mg,%) Control group 10: 1 9: 1 8: 1 7: 1 6: 1 5: 1 4: 1 3: 1 2: 1 1: 1 1: 2 1: 3 1: 4 1: 5 1: 6 1: 7 1 : 8 1: 9 1:10 61.9 59.1 59.1 59.2 59.4 59.7 60.0 60.4 60.6 60.8 61.2 61.5 61.9 62.3 62.7 63.1 63.5 64.1 75.4 78.2

As shown in Table 2, when the content of the non-culture medium was high, the concentration of blood cholesterol was very low, but the concentration of blood cholesterol was increased as the content of the non-culture medium was decreased. In particular, when the mixing ratio of the non-fat culture and soy milk culture is 1: 9 (v / v) or more, it can be seen that the concentration of cholesterol in the blood increases rapidly.

Therefore, when the results of the above Examples 2-2 and 2-3 were summed up, it was found that the soybean fermented beverage prepared by mixing the non-fat culture and the soymilk culture at 1: 2 to 1: 8 (v / v) was effective. Could.

Example 3 sensory test

The non-fat culture obtained in Examples 1-2 and the soymilk culture obtained in Examples 1-3 were 10: 1, 5: 1, 1: 1, 1: 2, 1: 5, 1: 8 or 1:10 (v / v) was mixed and each soybean fermented beverage was prepared using the method described in Examples 1-4.

Subsequently, 15 sensory inspectors were selected, and the scores for taste and aroma were evaluated and evaluated as 5 points for the soybean fermented beverages prepared before (see Table 3).

Sensory Test Results of Each Soybean Fermented Beverage Mixed ratio (Busy: Soymilk, v / v) flavor incense 10: 1 5: 1 1: 1 1: 2 1: 5 1: 8 1:10 1.4 2.6 3.2 3.8 4.1 4.4 4.3 4.2 4.3 4.1 3.9 3.7 3.8 2.3

As shown in Table 3, it can be seen that the taste improves as the content of soymilk culture increases, it was analyzed that the dietary solids contained in the non-fat culture excessively has an adverse effect on taste. In addition, the fragrance was lowered as the amount of soymilk culture increased, which was analyzed to be due to soybean oil derived from soymilk culture.

In total, soybean fermented beverage prepared by mixing non-cultivated product and soymilk cultured at 1: 2 to 1: 8 (v / v) has obtained even scores in taste and aroma. It was found that the phosphorus property is relatively excellent.

As described and demonstrated in detail in the above, the present invention relates to a method for producing a soybean fermented beverage comprising the step of inoculating and incubating the lactic acid bacteria in the soybean and soy milk, respectively, and mixing them. Soybean fermented beverages of the present invention by using not only the nutritional components of soy milk, but also dietary fiber and nutrients remaining in the sebum at the same time, showing the effect of lowering the concentration of cholesterol in the intake of blood, new fermentation with added functionality It may be commercialized as a beverage product.

Claims (9)

(Iii) selecting and heat-treating soybeans, and adding hot water of 8 to 10 times the weight of soybean to hydrothermally grind; (Ii) extracting the soybean meal by heat treatment, and then filtration to obtain soy milk and sebum respectively; (Iv) treating the obtained soybeans with a proteolytic enzyme, adding a sugar source, and then inoculating and incubating the lactic acid strain; (Iii) cooling the obtained soymilk and then culturing by adding lactic acid strain and sugar source to the electrically cooled soymilk; And, (Iii) non-cultivation cultured in the previous step and soymilk cultured in the previous step are mixed at a ratio of 1: 2 to 1: 8 (v / v), and 9 to 15% ( w / v) sugar, 2 to 5% (v / v) juice or syrup and 0.06 to 1.0% (w / v) flavoring process comprising the step of adding a soybean fermented beverage. The method of claim 1, (Ii) heat treatment of the process is carried out for 15 to 20 minutes at a temperature of pH 7 to 8 at a temperature of 95 to 100 ℃ Method for producing soybean fermented beverages. The method of claim 1, (Iii) the proteolytic enzyme of the process is characterized by treating papain, pepsin, trypsin or a mixture thereof at a concentration of 0.1 to 1.0% (w / v). Method for producing soybean fermented beverages. The method of claim 1, (Iii) The sugar source of the process is characterized in that the addition of liquid fructose or glucose at a concentration of 2 to 5% (w / v) Method for producing soybean fermented beverages. The method of claim 1, (Iii) Lactic acid bacteria of the process is characterized in that Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) Method for producing soybean fermented beverages. The method of claim 1, (Iii) culturing the process is carried out for 5 to 10 hours at a temperature of 40 to 50 ℃ Method for producing soybean fermented beverages. The method of claim 1, (Iii) Lactobacillus strain of process Lactobacillus acidophilus La-5, Bifidobacterium BB-12 and Streptococcus thermophilus ) and Lactobacillus casei 10 Method for producing soybean fermented beverages. The method of claim 1, (Iii) The sugar source of the process is characterized in that the addition of liquid fructose, floctooligosaccharide, maltooligosaccharide or glucose at a concentration of 1 to 5% (w / v) Method for producing soybean fermented beverages. The method of claim 1, (Iii) culturing the process is carried out for 5 to 20 hours at a temperature of 20 to 50 ℃ Method for producing soybean fermented beverages.