KR100882278B1 - Soybean yoghurt fermented with kimchi lactic acid bacteria and its manufacturing method - Google Patents
Soybean yoghurt fermented with kimchi lactic acid bacteria and its manufacturing method Download PDFInfo
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- KR100882278B1 KR100882278B1 KR1020070107069A KR20070107069A KR100882278B1 KR 100882278 B1 KR100882278 B1 KR 100882278B1 KR 1020070107069 A KR1020070107069 A KR 1020070107069A KR 20070107069 A KR20070107069 A KR 20070107069A KR 100882278 B1 KR100882278 B1 KR 100882278B1
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 130
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 65
- 239000004310 lactic acid Substances 0.000 title claims abstract description 65
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
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Classifications
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
본 발명은 김치 유산균으로 발효한 콩 요구르트 및 그 제조방법에 관한 것으로, (a) 김치유산균 류코노스톡 김치아이( Leuconostoc kimchii )에 류코노스톡 시트레움( Leuconostoc citreum ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum ), 류코노스톡 락티스( Leuconostoc lactis ) 락토바실러스 플랜타룸( Lactobacillus plantarum ) 및 락토바실러스 사케이( Lactobacillus sakei )로 이루어진 그룹 중에서 선택되는 김치유산균을 포함하는 김치유산균 복합균주를 혼합배양(mixed culture)하는 1차 종균 배양단계; (b) 우유유산균 락토바실러스 엑시도필루스( Lactobacillus acidophilus )에 비피도박테리움 론굼( Bifidobacterium longum ), 스트렙토코커스 써머필러스( Streptococcus thermophilus ) 및 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus )로 이루어진 그룹 중에서 선택되는 우유유산균을 포함하는 우유유산균 복합균주를 혼합배양(mixed culture)하는 2차 종균 배양단계 ; 및 (c) 콩물을 가열 멸균하고 20∼40℃에서 상기 1차 종균을 접종하여 10∼20시간 동안 1차 발효한 후, 상기 2차 종균을 접종하여 5∼10시간동안 추가로 2차 발효하는 단계;를 포함하여 이루어지는, 김치유산균 복합균주와 우유유산균 복합균주의 단계적 발효에 의한 콩 요구르트의 제조방법 및 상기 제조방법으로 제조된 콩 요구르트를 특징으로 한다.The present invention relates to a soybean yogurt fermented with kimchi lactic acid bacteria and a method for preparing the same, (a) Leuconostoc kimchii ( Leuconostoc citreum ), Leukonostoc citreum , Kimchi lactic acid bacteria selected from the group consisting of Leuconostoc mesenteroides , Leuconostoc gasicomitatum , Leuconostoc lactis , Lactobacillus plantarum , and Lactobacillus sakei Primary seed culture step of mixing culture (kimed culture) containing kimchi lactic acid bacteria complex strain; (b) Lactobacillus acidophilus is selected from the group consisting of Bifidobacterium longum , Streptococcus thermophilus and Lactobacillus bulgaricus . Secondary seed culture step of culturing the mixed milk lactobacillus complex strain containing milk lactic acid bacteria (mixed culture); And (c) heat sterilizing the soybean water and inoculating the primary seed at 20 to 40 ° C. for primary fermentation for 10 to 20 hours, and then inoculating the secondary seed for further secondary fermentation for 5 to 10 hours. It characterized in that it comprises a step, the production method of soybean yoghurt by the stepwise fermentation of kimchi lactic acid bacteria complex strain and milk lactic acid bacteria complex strain and soybean yogurt prepared by the production method.
Description
본 발명은 김치 유산균을 이용한 콩 요구르트 및 그 제조방법에 관한 것으로 보다 상세하게는 식물성 김치유산균과 동물성 우유유산균의 혼합균주를 이용한 단계적인 발효를 통하여 풍미 있고 영양이 풍부한 콩 요구르트를 제조하는 방법에 관한 것이다.The present invention relates to a soybean yoghurt using kimchi lactic acid bacteria and a method for producing the same, and more particularly, to a method for producing a flavorful and nutritious soybean yogurt through stepwise fermentation using a mixed strain of vegetable kimchi lactic acid bacteria and animal milk lactic acid bacteria. will be.
식물성 식품을 주로 소비하던 1970년대 이전 시대와는 달리 동물성식품을 과잉 소비하는 현재는 비만과 당뇨등 성인병이 사회문제화 되고 있어서 대안으로 식물성 식품의 요구가 높아지고 있다. 요구르트 또한 동물성인 우유요구르트만 먹기보다는 식물성인 콩 요구르트도 먹는 것이 건강증진에 도움이 될 것이다Unlike the pre-1970s when vegetable foods were mainly consumed, over-consumption of animal foods has caused social problems such as obesity and diabetes. Yogurt may also help improve health by eating vegetable soy yogurt rather than animal milk yogurt.
일반 두유의 경우 콩 특유의 비린 맛과 이취를 가지고 있으며, 일반적으로 맛이 없고, 콩에서 유래하는 몇 가지 사포닌 등의 부수성분으로 인해 자극성을 가진 풍미를 갖게 된다. 이러한 두유의 나쁜 풍미를 개선하기 위하여 유산균을 접종하여 두유를 발효시키는 단계를 포함하는 방법이 개발되어 있다. 예를 들어 대한민국 특허공개 제 1992-11383호에는 콩 요구르트 및 그의 제조방법이 개시되어 있 고, 대한민국 특허공개 제 1993-22956호에는 대두 요구르트의 제조방법이 개시되어 있으며 대한민국 특허 제 1998-70641호에는 발효두유 제조방법이 개시되어 있다. 이 기술의 대부분은 두유의 발효에, 전통적으로 우유 요구르트의 제조에 사용하던 동물성 우유유산균을 두유의 발효에 적용한 기술이다. 그리고 이와 같이 제조된 콩요구르트가 상품으로 출시되었으나 맛이나 향에서 소비자의 기호를 충족하지 못하여 큰 호응을 얻지 못하는 상황이다.In general, soy milk has a peculiar fishy taste and off-flavor, and is generally tasteless and has a stimulating flavor due to a few ingredients such as saponins derived from soybeans. In order to improve the bad flavor of soy milk has been developed a method comprising the step of fermenting soy milk by inoculating lactic acid bacteria. For example, Republic of Korea Patent Publication No. 1992-11383 discloses soybean yogurt and its manufacturing method, Republic of Korea Patent Publication No. 1993-22956 discloses a method for producing soy yogurt, and Republic of Korea Patent No. 1998-70641 Fermented soymilk production method is disclosed. Most of these techniques are applied to fermentation of soy milk, and animal lactobacillus, which has traditionally been used to make milk yogurt. And the soy yogurt prepared as described above is released as a product, but it does not meet the consumer's taste in taste or aroma and does not get a great response.
콩요구르트의 수요를 증대하기 위해서는 콩 특유의 비린 맛이 없어야 되고 발효 중에 발생하는 발효 취를 줄이고 맛과 풍미가 좋아야 한다. 또한 콩 요구르트를 먹는 이유 중의 하나가 건강증진에 대한 기대감이기 때문에 유익한 유산균 대사산물이 풍부하게 만들어지고, 생성된 유익성분이 잘 보존되어야 한다. 이를 달성하기 위하여 식물성 김치 유산균이나 또는 동물성 우유 유산균의 단일 균주가 아닌 복합균주를 사용하여 각기 상이한 발효 메카니즘이 동시에 또는 단계적으로 작동하게 함으로써, 발효취를 줄이고 몸에 유익한 다양한 유산균 대사산물이 만들어지게 해야 한다. In order to increase the demand of soy yogurt, it should not have the peculiar taste of soybean, reduce the fermentation odor generated during fermentation, and taste and flavor. In addition, one of the reasons for eating soy yogurt is the expectation of health promotion, so the beneficial lactic acid bacteria metabolites are made rich, and the beneficial ingredients produced must be well preserved. To achieve this, different strains of fermentation mechanisms should be operated simultaneously or in stages using complex strains rather than a single strain of vegetable kimchi lactic acid or animal milk lactobacillus to reduce the fermentation odor and produce various beneficial lactic acid bacteria metabolites. do.
따라서, 본 발명의 목적은 콩을 발효함에 있어서 김치 유산균을 우유 유산균과 함께 혼합배양함으로써, 콩의 발효취가 없고 유리 아미노산 , 천연비타민, 활성 이소플라본, 발효 GABA등의 발효대사산물이 풍부한 콩 요구르트를 제조하는 방법을 제공하는 것이다.Therefore, an object of the present invention is to mix and culture the kimchi lactic acid bacteria with milk lactic acid bacteria in fermenting soybean, soybean yogurt rich in fermentation metabolites such as free amino acids, natural vitamins, active isoflavones, fermented GABA, etc. It is to provide a method for producing.
또한, 본 발명의 다른 목적은 상기 제조방법으로 제조된 콩 요구르트를 제공하는 것이다.In addition, another object of the present invention to provide a soy yogurt prepared by the above production method.
상기 목적을 해결하기 위하여, 본 발명은 (a) 김치유산균 류코노스톡 김치아이( Leuconostoc kimchii )에 류코노스톡 시트레움( Leuconostoc citreum ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum ), 류코노스톡 락티스( Leuconostoc lactis ) 락토바실러스 플랜타룸( Lactobacillus plantarum ) 및 락토바실러스 사케이( Lactobacillus sakei )로 이루어진 그룹 중에서 선택되는 김치유산균을 포함하는 김치유산균 복합균주를 혼합배양(mixed culture)하는 1차 종균 배양단계; (b) 우유유산균 락토바실러스 엑시도필루스( Lactobacillus acidophilus )에 비피도박테리움 론굼( Bifidobacterium longum ), 스트렙토코커스 써머필러스( Streptococcus thermophilus ) 및 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus )로 이루어진 그룹 중에서 선택되는 우유유산균을 포함하는 우유유산균 복합균주를 혼합배양(mixed culture)하는 2차 종균 배양단계 ; 및 (c) 콩물을 가열 멸균하고 20∼40℃에서 상기 1차 종균을 접종하여 10∼20시간 동안 1차 발효한 후, 상기 2차 종균을 접종하여 5∼10시간동안 추가로 2차 발효하는 단계;를 포함하여 이루어지는, 김치유산균 복합균주와 우유유산균 복합균주의 단계적 발효에 의한 콩 요구르트의 제조방법을 제공한다.In order to solve the above object, the present invention (a) Kimchi lactic acid bacteria Leukonostok Kimchi ( Leuconostoc kimchii Leuconostoc citreum ), Leuconostoc mesenteroides Leuconostoc gasicomitatum ), Leuconostoc lactis Lactobacillus plantarum ) And Lactobacillus sakei A primary seed culture step of mixing culture of the kimchi lactic acid bacteria complex strain containing kimchi lactic acid bacteria selected from the group consisting of; (b) milk, lactic acid bacteria Lactobacillus eksi also necessary Ruth (Lactobacillus acidophilus) rongum Bifidobacterium (Bifidobacterium in longum ), Streptococcus thermophilus ) And a secondary seed culture step of culturing the mixed lactobacillus complex strain comprising the lactobacillus strain selected from the group consisting of Lactobacillus bulgaricus ; And (c) heat sterilizing the soybean water and inoculating the primary seed at 20 to 40 ° C. for primary fermentation for 10 to 20 hours, and then inoculating the secondary seed for further secondary fermentation for 5 to 10 hours. It provides a method of producing a soybean yogurt by the stepwise fermentation, comprising the step; Kimchi lactobacillus complex strain and milk lactobacillus complex strain.
이하, 본 발명을 상세히 설명하기로 한다. Hereinafter, the present invention will be described in detail.
이때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다. 또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art. In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.
본 발명은 단일 유산균이 아니라 복합유산균을 사용하였고 또한 일시에 접종을 하는 것이 아니고 처음에는 식물성 김치유산균을 접종하여 초기발효의 효율성을 높이고 2차로 동물성 우유유산균을 접종함으로써, 김치유산균이 만든 안정된 발효 환경에서 충분한 발효가 일어나게 한 것이다. The present invention is not a single lactic acid bacterium, but using multiple lactic acid bacteria, and also do not inoculate at the first time, by inoculating vegetable kimchi lactic acid bacteria at first to increase the efficiency of the initial fermentation, and secondly inoculated animal milk lactic acid bacteria, stable fermentation environment made by kimchi lactic acid bacteria Enough fermentation occurred in.
본 발명에서는 11가지의 복합유산균을 사용하는데, 사용한 유산균은 식물성 김치유산균 7가지 균주와 동물성 우유유산균 4가지 균주이다. 구체적으로는 김치유산균으로 류코노스톡 김치아이( Leuconostoc kimchii KCTC 0651 ), 류코노스톡 시트레움( Leuconostoc citreum KCTC 3526 ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides IMSNU 10146 ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum KCTC 3753 ), 류코노스톡 락티스( Leuconostoc lactis KCTC 3528) 락토바실러스 플랜타룸( Lactobacillus plantarum KCTC 10123 ) 및 락토바실러스 사케이( Lactobacillus sakei IMSNU 10130 )을 사용하고, 우유유산균으로 락토바실러스 엑시도필루스( Lactobacillus acidophilus KCTC3145 ), 비피도박테리움 론굼( Bifidobacterium longum KCTC 3421 ), 스트렙토코커스 써머필러스( Streptococcus thermophilus KCTC 3658 ) 및 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus IMSNU 13005 )를 사용하는 것이 바람직하다. 이러한 복합유산균을 사용한 이유는 유산균의 종류마다 그 발효 메카니즘이 상이하여 상호 보완을 통해 발효취를 없애고 풍부한 발효산물을 만들 수 있기 때문이다. 구체적으로 발효메카니즘의 상이함의 예를 들면 같은 부류의 유산균이라 하더라도 포도당을 이용하여 생육할 때에 젖산(Lactic acid)을 주로 생성하는 스트렙토코커스와 같은 유산균이 있는가 하면 젖산과 더불어 에탄올과 이산화탄소를 생성하는 류코노스톡과 같은 유산균이 있고 젖산과 초산을 생성하는 비피도박테리움과 같은 유산균이 있다.In the present invention, 11 complex lactic acid bacteria are used. The lactic acid bacteria used are seven strains of vegetable kimchi lactic acid bacteria and four strains of animal milk lactic acid bacteria. Specifically, the kimchi lactic acid bacteria are Leuconostoc kimchii KCTC 0651), Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753), Leuconostoc lactis KCTC 3528) Lactobacillus plantarum KCTC 10123 ) And Lactobacillus sakei IMSNU 10130) and Lactobacillus acidophilus KCTC3145 ) Rongum Bifidobacterium (Bifidobacterium longum KCTC 3421 ), Streptococcus thermophilus KCTC 3658 ) And Lactobacillus bulgaricus IMSNU 13005. The reason for using such complex lactic acid bacteria is that the fermentation mechanisms are different for each type of lactic acid bacteria, so that the fermentation odor can be eliminated and mutually supplemented fermentation products can be made. Specifically, for example, the different kinds of fermentation mechanisms include lactic acid bacteria, such as Streptococcus, which mainly produce lactic acid when grown with glucose. There are lactic acid bacteria, such as conosstock, and lactic acid bacteria, such as Bifidobacterium, which produce lactic acid and acetic acid.
또한, 본 발명에서는 시간차를 두고 다른 복합유산균을 접종하는데, 구체적으로 멸균한 콩물에 먼저 식물성 김치유산균인 류코노스톡 김치아이( Leuconostoc kimchii ), 류코노스톡 시트레움( Leuconostoc citreum ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum ), 류코노스톡 락티스( Leuconostoc lactis ) 락토바실러스 플랜타룸( Lactobacillus plantarum ) 및 락토바실러스 사케이( Lactobacillus sakei )를 접종하고 10∼20시간 발효 후에 우유 유산균인 락토바실러스 엑시도필루스( Lactobacillus acidophilus ), 비피도박테리움 론굼( Bifidobacterium longum )과 스트렙토코커스 써머필러스( Streptococcus thermophilus ), 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus )을 접종하여 5∼10시간 추가로 발효한다. 김치유산균과 우유유산균을 동시에 접종하여 발효하는 것보다는 시간차를 두고 접종하는 단계적인 발효를 하는 것이 발효효과( 발효취 제거, 대사산물생성 )를 높일 수 있다. 이 경우 김치유산균을 먼저 접종하는 것이 같은 식물성인 콩의 초기 발효에 효과적이다. 그리고 김치유산균에 의한 1차 발효시간을 10∼20시간으로 한정하고 우유유산균에 의한 발효시간을 5∼10시간으로 한정한 것은 본 발명의 조건으로 발효할 경우에 그 시간 동안 충분한 발효 대사산물이 생성되기 때문이다.In addition, the present invention inoculates different complex lactic acid bacteria with a time difference, specifically, the sterilized soybean water, the vegetable kimchi lactic acid bacteria Leukonost Kimchi ( Leuconostoc) kimchii ), Leuconostoc citreum ), Leuconostoc mesenteroides Leuconostoc gasicomitatum ), Leuconostoc lactis ) Lactobacillus plantarum ) And Lactobacillus sakei ) To the inoculation of lactic acid bacteria Lactobacillus milk eksi also necessary Ruth (Lactobacillus acidophilus), rongum Bifidobacterium (Bifidobacterium longum) and Streptococcus's Summer filler (Streptococcus thermophilus), Lactobacillus Bulgaria Syracuse (Lactobacillus fermentation after 10-20 hours bulgaricus ) is inoculated and fermented for an additional 5-10 hours. Rather than inoculating fermented kimchi and lactic acid bacteria at the same time, fermentation stepwise inoculation with a time difference can enhance the fermentation effect (fermentation odor removal, metabolite production). In this case, inoculating Kimchi lactic acid bacteria first is effective for the initial fermentation of the same vegetable soybean. The first fermentation time by Kimchi lactic acid bacteria was limited to 10 to 20 hours and the fermentation time by milk lactic acid bacteria was limited to 5 to 10 hours when sufficient fermentation metabolites were produced during fermentation under the conditions of the present invention. Because it becomes.
이하 제조 단계를 설명하면 다음과 같다.Hereinafter, the manufacturing steps will be described.
- 1차 종균(김치유산균) 배양 단계-Primary spawn (kimchi lactic acid bacteria) culture step
배지를 121℃에서 15분간 멸균하고 식물성 김치유산균인 류코노스톡 김치아이( Leuconostoc kimchii KCTC 0651 ), 류코노스톡 시트레움( Leuconostoc citreum KCTC 3526 ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides IMSNU 10146 ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum KCTC 3753 ), 류코노스톡 락티스( Leuconostoc lactis KCTC 3528) 락토바실러스 플랜타룸( Lactobacillus plantarum KCTC 10123 ), 락토바실러스 사케이( Lactobacillus sakei IMSNU 10130 )를 각각 1×104cfu/ml 되게 접종하여 20∼40℃에서 10∼20시간 정치 배양한다. 이때, 배지는 MRS 배지를 사용하는 것이 바람직하다. The medium was sterilized at 121 ° C. for 15 minutes and the vegetable kimchi lactic acid bacteria Leuconostoc kimchii KCTC 0651), Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753), Leuconostoc lactis KCTC 3528) Lactobacillus plantarum KCTC 10123 ) And Lactobacillus sakei IMSNU 10130 were inoculated at 1 × 10 4 cfu / ml and incubated at 20-40 ° C. for 10-20 hours. At this time, the medium is preferably MRS medium.
- 2차 종균(우유유산균) 배양 단계-Secondary spawn (milk lactobacillus) culture step
배지를 121℃에서 15분간 멸균하고 동물성 우유유산균인 락토바실러스 엑시도필루스( Lactobacillus acidophilus KCTC 3145 ), 비피도박테리움 론굼( Bifidobacterium longum KCTC 3421 )과 스트렙토코커스 써머필러스( Streptococcus thermophilus KCTC 3658 ), 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus IMSNU 13005 )를 각각 1×104cfu/ml 되게 접종하여 20∼40℃에서 10∼20시간 정치 배양한다. 이때, 배지는 MRS 배지를 사용하는 것이 바람직하다. The medium was sterilized at 121 ° C. for 15 minutes and Lactobacillus acidophilus KCTC 3145, an animal lactobacillus, was used. ) Rongum Bifidobacterium (Bifidobacterium longum KCTC 3421 ) And Streptococcus thermophilus KCTC 3658 ), Lactobacillus bulgaricus IMSNU 13005 was inoculated at 1 × 10 4 cfu / ml and incubated at 20-40 ° C. for 10-20 hours. At this time, the medium is preferably MRS medium.
- 1차 발효단계-1st fermentation stage
콩물을 100℃에서 1시간 가열하여 멸균하고 20∼40℃로 식힌 다음 여기에 1차 종균을 3%(v/v)되게 접종한 다음 20∼40℃에서 10∼20시간 발효한다. The soybeans are sterilized by heating at 100 ° C. for 1 hour, cooled to 20-40 ° C., and then inoculated with 3% (v / v) of the primary seed and fermented at 20-40 ° C. for 10-20 hours.
이때, 10 시간 미만을 발효하면 발효대사산물이 충분히 만들어지지 않으며 20시간을 초과하여 발효하면 우유유산균에 의한 2차 발효를 억제하기 때문에, 상술한 발효 시간 범위 내에서 발효하는 것이 바람직하다. 하지만, 본 발명의 목적에 부합되는 것이라면 발효 시간은 변경될 수 있다.At this time, the fermentation metabolite is not sufficiently made when the fermentation is less than 10 hours, and the secondary fermentation by milk lactic acid bacteria is inhibited when the fermentation metabolite is fermented for more than 20 hours. However, the fermentation time may be changed as long as it meets the purpose of the present invention.
- 2차 발효단계 -2nd fermentation stage
다음으로 2차 종균을 3%(v/v)되게 접종한 다음 20∼40℃에서 5∼10시간 발효한다.Next, inoculate 3% (v / v) secondary seed and ferment for 5-10 hours at 20-40 ℃.
이때, 5시간 미만을 발효하면 우유유산균에 의한 발효대사산물이 충분히 만들어지지 않으며 10시간을 초과하여 발효하면 콩요구르트의 신맛이 강하여 식감이 떨어지기 때문에 상술한 발효 시간 범위 내에서 발효하는 것이 바람직하다. 하지만, 본 발명의 목적에 부합되는 것이라면 발효 시간은 변경될 수 있다.At this time, fermentation metabolites by milk lactic acid bacteria are not sufficiently produced when fermentation is less than 5 hours. Fermentation within 10 hours of fermentation is preferable because fermentation is so strong that the sour taste of soy yogurt decreases. . However, the fermentation time may be changed as long as it meets the purpose of the present invention.
상술한 바와 같이, 본 발명은 김치 유산균을 사용함으로써, 콩의 발효취가 없고 유리 아미노산 , 천연비타민, 활성 이소플라본, 발효 GABA등의 발효대사산물이 풍부한 콩 요구르트를 제공할 수 있게 되었다.As described above, the present invention makes it possible to provide soy yogurt which is rich in fermentation metabolites such as free amino acid, natural vitamins, active isoflavones, and fermented GABA by using kimchi lactic acid bacteria.
실시예Example
< 실시예 1 > <Example 1>
콩요구르트의 제조 Preparation of Soy Yogurt
< 1-1 > 1차 종균 배양<1-1> Primary spawn culture
MRS 배지를 121℃에서 15분간 멸균하고 식물성 김치유산균인 류코노스톡 김치아이( Leuconostoc kimchii KCTC0651 ), 류코노스톡 시트레움( Leuconostoc citreum KCTC 3526 ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides IMSNU 10146 ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum KCTC 3753 ), 류코노스톡 락티스( Leuconostoc lactis KCTC 3528) 락토바실러스 플랜타룸( Lactobacillus plantarum KCTC 10123 ), 락토바실러스 사케이( Lactobacillus sakei IMSNU 10130 )를 각각 1×104cfu/ml 되게 접종하여 35℃에서 12시간 정치 배양하였다.Sterilize the MRS medium at 121 ° C. for 15 minutes and use Leuconostoc kimchii KCTC0651 and Leuconostoc citreum KCTC 3526 as vegetable kimchi lactic acid bacteria. ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753, Leuconostoc lactis KCTC 3528, Lactobacillus planttaum ( LactobaTCus plantarum ) ) And Lactobacillus sakei IMSNU 10130 were inoculated at 1 × 10 4 cfu / ml and incubated at 35 ° C. for 12 hours.
< 1-2 > 2차 종균 배양<1-2> Secondary spawn culture
MRS 배지를 121℃에서 15분간 멸균하고 동물성 우유유산균인 락토바실러스 엑시도필루스( Lactobacillus acidophilus KCTC3145 ), 비피도박테리움 론굼( Bifidobacterium longum KCTC 3421 )과 스트렙토코커스 써머필러스( Streptococcus thermophilus KCTC 3658 ), 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus IMSNU 13005 )를 각각 1×104cfu/ml 되게 접종하여 35℃에서 12시간 정치 배양하였다.Sterilize the MRS medium at 121 ° C for 15 minutes and use the Lactobacillus acidophilus KCTC3145 animal lactobacillus. ), Bifidobacterium longum KCTC 3421 ) And Streptococcus thermophilus KCTC 3658 ), Lactobacillus bulgaricus IMSNU 13005 was inoculated at 1 × 10 4 cfu / ml and incubated at 35 ° C. for 12 hours.
< 1-3 > 콩요구르트 발효<1-3> Soy Yogurt Fermentation
콩물을 100℃에서 1시간 가열하여 멸균하고 35℃로 식힌 다음 여기에 상기 실시예 1-1의 1차 종균을 3%(v/v)되게 접종한 다음 35℃에서 12시간 발효하였다. 다음으로 실시예 1-2의 2차 종균을 3%(v/v)되게 접종한 다음 35℃에서 6시간 발효 하여, 본 발명의 콩 요구르트를 제조하였다.The soy water was sterilized by heating at 100 ° C. for 1 hour, cooled to 35 ° C., and then inoculated with 3% (v / v) of the primary seed of Example 1-1 to fermentation at 35 ° C. for 12 hours. Next, inoculated at 3% (v / v) of the secondary spawn of Example 1-2 and fermented at 35 ° C. for 6 hours to prepare soy yogurt of the present invention.
이를 본 발명에서는 쏘이프로(Soypro)라 명명하였다.This is called Sopro in the present invention.
< 비교예 1 ><Comparative Example 1>
1회 접종에 의한 콩 요구르트 발효Soybean yogurt fermentation by one inoculation
< 1-1 > 김치유산균만을 포함하는 1회 접종방식<1-1> One-time inoculation method containing only Kimchi lactic acid bacteria
MRS 배지를 121℃에서 15분간 멸균하고 식물성 김치유산균인 류코노스톡 김치아이( Leuconostoc kimchii KCTC 0651 ), 류코노스톡 시트레움( Leuconostoc citreum KCTC 3526 ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides IMSNU10146 ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum KCTC 3753 ), 류코노스톡 락티스( Leuconostoc lactis KCTC 3528) 락토바실러스 플랜타룸( Lactobacillus plantarum KCTC 10123 ), 락토바실러스 사케이( Lactobacillus sakei IMSNU 10130 )를 각각 1×104cfu/ml 되게 접종하여 35℃에서 12시간 정치 배양하여 접종액을 만든 후 콩물을 100℃에서 1시간 가열하여 멸균하고 35℃로 식힌 다음 여기에 접종액을 3%(v/v)되게 접종한 다음 35℃에서 18시간 발효하였다. 15 minutes a sterile MRS broth in 121 ℃ and vegetable Kimchi lactic acid bacteria Liu Kono Stock kimchi children (Leuconostoc kimchii KCTC 0651), Chapter Pocono stock sheet reum (Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU10146, Leuconostoc mesenteroides Leuconostoc gasicomitatum KCTC 3753), Leuconostoc lactis KCTC 3528) Lactobacillus plantarum KCTC 10123 ), Lactobacillus sakei IMSNU 10130) was inoculated to 1 × 10 4 cfu / ml, and then incubated at 35 ° C. for 12 hours to form an inoculum. The soybean was heated at 100 ° C. for 1 hour to sterilize and cooled to 35 ° C. Inoculated in% (v / v) and then fermented for 18 hours at 35 ℃.
< 1-2 > 우유유산균만을 포함하는 1회 접종방식<1-2> Inoculation method containing only milk lactic acid bacteria
MRS 배지를 121℃에서 15분간 멸균하고 동물성 우유유산균인 락토바실러스 엑시도필루스( Lactobacillus acidophilus KCTC 3145 ), 비피도박테리움 론굼( Bifidobacterium longum KCTC 3421 )과 스트렙토코커스 써머필러스( Streptococcus thermophilus KCTC 3658 ), 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus IMSNU 13005 )를 각각 1×104cfu/ml 되게 접종하여 35℃에서 12시간 정치 배양하여 접종액을 만든 후 콩물을 100℃에서 1시간 가열하여 멸균하고 35℃로 식힌 다음 여기에 접종액을 3%(v/v) 되게 접종한 다음 35℃에서 18시간 발효하였다. Sterilize the MRS medium at 121 ° C. for 15 minutes and use Lactobacillus acidophilus KCTC 3145, an animal lactobacillus. ) Rongum Bifidobacterium (Bifidobacterium longum KCTC 3421 ) And Streptococcus thermophilus KCTC 3658 ), Lactobacillus bulgaricus IMSNU 13005 was inoculated to 1 × 10 4 cfu / ml, respectively, and incubated at 35 ° C. for 12 hours to make an inoculation solution. After inoculated with 3% (v / v) of the inoculum, it was fermented at 35 ° C. for 18 hours.
< 1-3 > 김치유산균과 우유 유산균을 포함하는 1회의 접종방식<1-3> Inoculation method including Kimchi lactic acid bacteria and milk lactic acid bacteria
MRS 배지를 121℃에서 15분간 멸균하고 식물성 김치유산균인 류코노스톡 김치아이( Leuconostoc kimchii KCTC 0651 ), 류코노스톡 시트레움( Leuconostoc citreum KCTC 3526 ), 류코노스톡 메센테로이드스( Leuconostoc mesenteroides IMSNU 10146 ), 류코노스톡 가시코미타툼( Leuconostoc gasicomitatum KCTC 3753 ), 류코노스톡 락티스( Leuconostoc lactis KCTC 3528) 락토바실러스 플랜타룸( Lactobacillus plantarum KCTC 10123 ), 락토바실러스 사케이( Lactobacillus sakei IMSNU 10130 )와 동물성 우유유산균인 락토바실러스 엑시도필루스( Lactobacillus acidophilus KCTC3145 ), 비피도박테리움( Bifidobacterium longum KCTC 3421 )과 스트렙토코커스 써머필러스( Streptococcus thermophilus KCTC 3658 ), 락토바실러스 불가리쿠스 ( Lactobacillus bulgaricus IMSNU 13005 )를 각 각 1×104cfu/ml 되게 접종하여 35℃에서 12시간 정치 배양하여 접종액을 만든 후 콩물을 100℃에서 1시간 가열하여 멸균하고 35℃로 식힌 다음 여기에 접종액을 3%(v/v)되게 접종한 다음 35℃에서 18시간 발효하였다. Sterilize the MRS medium at 121 ℃ for 15 minutes and use the vegetable Kimchi lactic acid bacterium Leuconostoc kimchii KCTC 0651), Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753), Leuconostoc lactis KCTC 3528) Lactobacillus plantarum KCTC 10123 ), Lactobacillus sakei IMSNU 10130) and Lactobacillus acidophilus KCTC3145, an animal lactobacillus ), Bifidobacterium longum KCTC 3421 ) And Streptococcus thermophilus KCTC 3658 ), Inoculated with Lactobacillus bulgaricus IMSNU 13005 to 1 × 10 4 cfu / ml, respectively, and incubated at 35 ° C. for 12 hours to make an inoculation solution. After cooling to ℃ was inoculated 3% (v / v) of the inoculum was fermented for 18 hours at 35 ℃.
< 실시예 2 > <Example 2>
관능검사Sensory evaluation
전기 실시예 1과 비교예 1-1, 비교예 1-2, 비교예 1-3에서 제조한 콩요구르트를 관능검사원 20명을 선발하여 맛과 향에 대한 점수를 종합하여 10점으로 평가하였다.The soybean yogurt prepared in Example 1, Comparative Example 1-1, Comparative Example 1-2, and Comparative Example 1-3 was selected by the sensory tester 20 and the score for taste and aroma was summed and evaluated as 10 points.
< 실험예 1 >Experimental Example 1
김치유산균 콩요구르트의 영양성분 분석결과 Nutritional Analysis of Kimchi Lactobacillus Soy Yogurt
전기 실시예 1에서 제조한 콩요구르트의 영양성분을 발효 전의 두유와 비교하여 분석하였다<표2>. 분석 결과 비타민 B1, B2, B3, B6, C, D, E, 엽산이 발효중에 생성되었다. 특히 콩요구르트에 함유된 비타민C는 40mg/100ml( 일일영양소 기준치의 40% ), 비타민 D는 0.04mg/100ml( 일일영양소 기준치의 800% ), 비타민E는 3.0mg/100ml( 일일영양소기준치의 30% ), 엽산(folic acid)은 0.6mg/100ml ( 일일영양소 기준치의 200% )이다. 유산균을 이용하여 콩을 발효할 경우에 비타민이 합성된다는 보고는 아직 없다. 더 나아가 발효 중에 유산균이 비타민을 합성한다는 사실도 보고된 것이 없다. 따라서 본 특허에서 실시한 발효방법, 즉 복합유산균을 사용하고, 시간차를 두고 접종하여 콩을 발효하는 단계적 발효방법을 통하여 비타민을 합성하는 것은 아주 획기적인 일이다. 유산균에 의한 콩 요구르트 제조시 천연비타민이 만들어지는 것은 새로운 결과이며 매우 흥미로운 연구과제이다. 그리고 그 농도도 일일영양소 기준치와 비교했을 때 적지 않은 양이다. 그리고 가바( GABA, γ-aminobutyric acid )는 발효전의 두유에 비해 그 농도가 30배 증가하였다 ( 13.0mg/100ml ). 식이섬유는 발효 중에 만들어지는 덱스트란이 4.8g/100ml 농도로 만들어졌다. 또한 유리아미노산을 분석한 결과 발효전보다 5배 증가하였다( 단백질의 유리아미노산화율 85% ). 가바는 취장의 효소액 분비를 촉진한다는 보고가 있고 단백질은 아미노산으로 분해되어야 흡수가 잘 됨으로 본 제조방법으로 발효한 콩 요구르트는 그 영양의 흡수가 월등히 높을 것으로 기대된다. Nutritional composition of the soy yogurt prepared in Example 1 was analyzed by comparing with soymilk before fermentation <Table 2>. As a result, vitamins B1, B2, B3, B6, C, D, E and folic acid were produced during fermentation. Especially, vitamin C in soy yogurt is 40mg / 100ml (40% of daily nutrient standard), vitamin D is 0.04mg / 100ml (800% of daily nutrient standard) and vitamin E is 3.0mg / 100ml (30 of daily nutrient standard) %), Folic acid is 0.6mg / 100ml (200% of daily nutrient standard). There are no reports of vitamin synthesis when fermenting soybeans with lactic acid bacteria. Furthermore, no reports have been made that lactic acid bacteria synthesize vitamins during fermentation. Therefore, it is very innovative to synthesize vitamins through the fermentation method carried out in the present patent, that is, a stepwise fermentation method in which fermented soybeans are inoculated with a time difference using a compound lactic acid bacterium. The production of natural vitamins in the production of soy yogurt by lactic acid bacteria is a new result and a very interesting topic. And the concentration is also a small amount compared to the daily nutrient standard. GABA (GABA, γ-aminobutyric acid) was 30 times higher than that of soymilk before fermentation (13.0mg / 100ml). Dietary fiber is made of 4.8g / 100ml of dextran produced during fermentation. In addition, the analysis of free amino acids increased 5 times than before fermentation (85% free amino oxidation rate of protein). Gava has been reported to promote the secretion of enzymes in the intestine, and protein is decomposed into amino acids so that it can be absorbed well. Soybean yogurt fermented by this manufacturing method is expected to be highly absorbed.
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| KR101106676B1 (en) | 2009-05-07 | 2012-01-18 | 두두원발효(주) | Animal and vegetable nutrition balance of fermented soy milk and milk with lactic acid bacteria, patient food and manufacturing method thereof |
| KR101022797B1 (en) * | 2010-06-30 | 2011-03-17 | 삼육대학교산학협력단 | Method for preparing soymilk yogurt using soybean water and mixed lactic acid bacteria and soymilk yogurt prepared thereby |
| KR101546224B1 (en) | 2013-11-15 | 2015-08-21 | 재단법인 임실치즈과학연구소 | Preparation method for lactic acid bacteria isolated from kimchi yogurt using cinnamon extract |
| KR101817226B1 (en) | 2016-06-22 | 2018-01-10 | 강릉원주대학교 산학협력단 | Flat fish sikhae containing high GABA and method for preparing thereof |
| JP2018064521A (en) * | 2016-10-20 | 2018-04-26 | 京都府 | Method for producing lactic acid fermented soybean milk |
| KR102238634B1 (en) * | 2020-03-18 | 2021-05-04 | 에스피씨 주식회사 | Method for the production of fermented wheat bran-milk product by lactic acid bacteria with increased flavor, nutrition and bread therefrom |
| CN116098203A (en) * | 2023-02-22 | 2023-05-12 | 洽洽食品股份有限公司 | Plant-based yoghurt and preparation method thereof |
| CN116098203B (en) * | 2023-02-22 | 2024-02-23 | 洽洽食品股份有限公司 | Plant-based yoghurt and preparation method thereof |
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