KR100882278B1 - Soy yogurt fermented with kimchi lactic acid bacteria and production method - Google Patents

Abstract

A method for preparing the bean yogurt, and the bean yogurt prepared by the method are provided to remove the fermentation taste of bean by fermenting by using kimchi lactobacillus. A method for preparing the bean yogurt comprises the steps of mixed culturing the kimchi lactobacillus mixture strain comprising Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus plantarum and Lactobacillus sakei; mixed culturing the milk lactobacillus mixture strain comprising Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus and Lactobacillus bulgaricus; and sterilizing the bean water by heating, inoculating the first strain at 20-40 deg.C to ferment it for 10-20 hours, and inoculating the second strain to ferment it for 5-10 hours.

Description

Soy yogurt fermented with kimchi lactic acid bacteria and production method}

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.

Unlike 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.

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.

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.

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.

In addition, another object of the present invention to provide a soy yogurt prepared by the above production method.

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.

Hereinafter, the present invention will be described in detail.

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.

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.

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.

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.

Hereinafter, the manufacturing steps will be described.

-Primary spawn (kimchi lactic acid bacteria) culture step

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.

-Secondary spawn (milk lactobacillus) culture step

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.

-1st fermentation stage

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.

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.

-2nd fermentation stage

Next, inoculate 3% (v / v) secondary seed and ferment for 5-10 hours at 20-40 ℃.

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.

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.

Example

<Example 1>

 Preparation of Soy Yogurt

<1-1> Primary spawn culture

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> Secondary spawn culture

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> Soy Yogurt Fermentation

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.

This is called Sopro in the present invention.

<Comparative Example 1>

Soybean yogurt fermentation by one inoculation

<1-1> One-time inoculation method containing only Kimchi lactic acid bacteria

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> Inoculation method containing only milk lactic acid bacteria

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> Inoculation method including Kimchi lactic acid bacteria and milk lactic acid bacteria

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 ℃.

<Example 2>

Sensory evaluation

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.

Experimental Example 1

 Nutritional Analysis of Kimchi Lactobacillus Soy Yogurt

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.

Claims (5)

(a) Leuconostoc kimtre , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mechienteum , Leuconostoc kimchii , Leuconostoc kimchii primary seed culture step of lock teeth (Leuconostoc lactis) Lactobacillus plan tarum (Lactobacillus plantarum) and Lactobacillus four K (Lactobacillus sakei) mixed culture (mixed culture) the complex Kimchi lactic acid bacteria strains containing the Kimchi lactic acid bacteria consisting of; (b) milk lactobacillus comprising Lactobacillus acidophilus , lactobacillus Lactobacillus acidophilus , Bifidobacterium longum , Streptococcus thermophilus and Lactobacillus bulgaricus Secondary seed culture step of culturing the mixed milk lactobacillus complex strain (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. ; Soybean yogurt production method comprising the step of fermentation of kimchi lactic acid bacteria complex strain and milk lactic acid bacteria complex strain comprising a. The method of claim 1, kimchi lactic acid bacteria complex strain Leukonostoc Kimchi ( Leuconostoc) kimchii ), Leuconostoc citreum ), Leuconostoc mesenteroides ), Leuconostoc gasicomitatum , Leuconostoc lactis Lactobacillus plantarum and Lactobacillus sakei Method for producing soy yogurt, characterized in that consisting of. The method according to claim 1, lactobacillus complex strain Lactobacillus acidophilus ( Lactobacillus acidophilus ), Bifidobacterium rhomb ( Bifidobacterium) longum ), Streptococcus thermophilus and Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) method for producing soy yogurt, characterized in that consisting of. Soybean yoghurt free of the odor and taste and flavor produced by the method of claim 1. The soy yoghurt of claim 4, wherein the soy yoghurt contains free amino acid, dietary fiber (dextran), GABA, vitamin C, vitamin D, vitamin E, and folic acid produced during fermentation.