KR100915348B1 - Tofu drink fermented with Kimchi lactic acid bacteria and production method - Google Patents

Abstract

The present invention relates to a liquid fermented tofu fermented by kimchi lactic acid bacteria fermentation, and a method for manufacturing the same, (a) after heating and sterilizing the soybean water, cooled to 20-40 ℃ and then the kimchi lactic acid bacteria complex strain Leuconostoc kimchii ( Leuconostoc kimchii ) , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc gasicomitatum , Leuconostoc lactis Lactobacillus plantarum Lactobacillus plant , Lactobacillus sakei ( Lactobacillus sakei ) is inoculated to 1 × 10 ⁴ cfu / ml each fermentation 20 to 40 hours at 20-40 ℃ to prepare a kimchi lactic acid bacteria fermentation broth; (b) After sterilizing the soybean water at 100 ° C. for 1 hour and cooling to 40 ° C. to 80 ° C., to which the kimchi lactic acid bacteria fermentation broth prepared in step (a) is added to 5-20% (v / v) to coagulate soy protein. To prepare a tofu; (c) The tofu prepared in step (b) is cooled to 20 to 40 ° C., and the fermentation broth of kimchi lactic acid bacteria prepared in step (a) is inoculated at 5 to 20% (v / v) for further fermentation for 5 to 10 hours. Preparing a tofu fermentation broth; (d) characterized in that the liquid fermented tofu manufacturing method comprising the step of grinding the tofu fermentation broth prepared in step (c) to 100 mesh or less and liquid fermented tofu prepared by the manufacturing method.

Description

Tofu drink fermented with Kimchi lactic acid bacteria and production method}

The present invention relates to liquid fermented tofu fermented with kimchi lactic acid bacteria, and more particularly relates to drinking fermented tofu using vegetable kimchi lactic acid bacteria as tofu coagulation and fermentation seed.

In the conventional tofu production method, soybeans are selected, soaked in water, sufficiently absorbed and ground, and then heated to about 100 ° C., and the heated ground soybeans are filtered to obtain soy water. Tofu was made by coagulation. Korean Patent Application No. 98-1089 suggests a method for manufacturing tofu containing lactic acid bacteria by fermenting and aging lactic acid bacteria from soybean to arc.In Korean patent registration 10-0333507, soybean soup is made using soybean and cooled to 40 ℃. This cultured solution is added to soybean soup, and a method of preparing tofu is provided. Republic of Korea Patent Registration 10-0498895 proposes a method of manufacturing fermented tofu made by ripening with Bacillus subtilis after reducing the water content of pure tofu to 50-60%. .

An object of the present invention is to prepare a fermented tofu drink good nutritious drinking. If you make tofu mechanically, you can feel the foreign body because it is not completely ground. And when tofu is made by grinding soybeans with microbial fermentation, it is necessary to ferment until the organic acid is enough to coagulate soy protein. Therefore, fermented odors such as ammonia and sulfur dioxide produced during soybean fermentation process make it to drink tofu. There is inferior merchandise.

Therefore, in the present invention, the kimchi lactic acid bacteria fermentation broth with good texture and good coagulation effect of soy protein is produced without fermentation odor and used as a tofu coagulant.

An object of the present invention is to use a fermentation coagulant free of fermentation odor appropriately in soybean water

After the tofu is formed, it is further fermented to provide a fermented tofu that has no fermentation odor, rich in fermentation metabolites, and no foreign body when taken.

In order to solve the above problems, the present invention (a) sterilized soybean water at 100 ℃ for 1 hour and then cooled to 20 to 40 ℃ and then Kimchi lactic acid bacteria strains Leuconostoc kimchii ( Leuconostoc kimchii ), leukonostock sheet Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc gasicomitatum , Leuconostoc lactis Lactobacillus plantarum , Lactobacillus plantarum ( Lactobacillus sakei ) inoculated to 1 × 10 ⁴ cfu / ml to each fermentation at 20-40 ℃ 20 to 40 hours to prepare a kimchi lactic acid bacteria fermentation broth;

(b) sterilizing soybean water at 100 ° C. for 1 hour, and then cooling to 40 ° C. to 80 ° C. to which the kimchi lactobacillus fermentation broth prepared in step (a) is added to 5-20% to solidify the soy protein to prepare tofu. step;

(c) cool the tofu prepared in step (b) at 20 ~ 40 ℃ to inoculate 5-20% of the kimchi lactic acid bacteria fermentation broth prepared in step (a) to further ferment for 5 to 10 hours to prepare a tofu fermentation broth Making;

(d) it provides a drinking liquid fermented tofu manufacturing method comprising the step of grinding the tofu fermentation broth prepared in step (c) to 100 mesh or less.

In addition, to solve another problem, the present invention provides a drinking liquid fermented tofu prepared by the above method

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.

In the present invention, it is important to prepare a fermentation coagulant which has no fermentation odor and coagulates soy protein well even if a small amount is added. In addition, fermented spawn seedling fermenting tofu made should be fermented with good texture without odor and fermented metabolic products. Even if you make tofu by fermenting coagulant, you can make lactic acid bacteria fermentation once more than make tofu by grinding it.

In the present invention, fermented soy milk with seven kinds of vegetable Kimchi Lactobacillus strains to prepare a Kimchi Lactobacillus fermentation broth, and the fermentation broth is added to the soybean at 40 ~ 80 ℃ to coagulate soy protein to make a soft tofu to cool to 20 ~ 40 ℃ the kimchi lactic acid bacteria After inoculating the fermentation broth and further fermentation for 5 to 10 hours to prepare a drinking fermented tofu by grinding to 100 mesh or less using a homogenizer. Seven strains of kimchi lactic acid bacteria used were Leuconostoc kimchii KCTC 0651 and Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753, Leuconostoc lactis KCTC 3528, Lactobacillus planttaum ( LactobaTCus plantarum ) ), Lactobacillus sakei IMSNU 10130 is preferably used (IMSNU, Institute of Microbiology, Seoul National University, Institute of Microbiology, Seoul National University). The reason for using the composite 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.

Referring to the manufacturing step of drinking fermented tofu is as follows.

-Making Kimchi Lactic Acid Bacteria Fermentation Solution

After sterilizing the soybean water, it is cooled to 20-40 ℃ and then inoculated with Kimchi Lactobacillus complex strain and fermented at 20-40 ℃ for 20-40 hours to prepare Kimchi Lactobacillus fermentation broth.

-Steps to make soft tofu

 After soybean water is heated at 100 ° C. for 1 hour and cooled to 40 ° C. to 80 ° C., 5-20% (v / v) of Kimchi lactic acid bacteria fermentation broth is added to coagulate soy protein to prepare tofu.

-Fermenting soft tofu

 After cooling tofu to 20-40 ℃ inoculated with 5-20% kimchi lactic acid bacteria fermentation broth further fermented for 5-10 hours to produce a soft tofu fermentation solution.

-Grinding stage

The soft tofu fermentation solution is ground to 100-200mesh using a homogenizer to prepare drinking fermented tofu.

As described above, the present invention is able to provide a drinking fermented tofu that has no fermentation odor of soybean, is rich in fermentation metabolites, and has no foreign body feeling when taken.

Example

<Example 1>

Preparation of drinking fermented tofu

<1-1> Preparation of Kimchi Lactic Acid Bacteria Fermentation Solution

After sterilizing soybean water at 100 ° C for 1 hour, it was cooled to 35 ° C and then mixed with Kimchi Lactobacillus strains, ie Leuconostoc kimchii KCTC 0651 and Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753, Leuconostoc lactis KCTC 3528, Lactobacillus planttaum ( LactobaTCus plantarum ) ), Lactobacillus sakei IMSNU 10130 was inoculated and incubated at 35 ° C. for 25 hours. PH of the fermentation broth at this time was 3.5.

<1-2> step of making soft tofu

Soy water was heated at 100 ° C. for 1 hour, cooled to 45 ° C., and 10% of the kimchi lactic acid bacteria fermentation broth prepared in Example 1-1 was added to coagulate soy protein, thereby preparing tofu.

<1-3> step of fermenting soft tofu

The tofu prepared in Example 1-2 was cooled to 35 ° C., and then fermented for 10 hours by inoculating 10% of the Kimchi lactic acid bacteria fermentation broth prepared in Example 1-1 to prepare a tofu fermentation solution.

<1-4> step of grinding the soft tofu fermentation solution

The pure tofu fermentation solution prepared in Example 1-3 was pulverized to 150 mesh using a homogenizer to prepare drinking fermented tofu.

Comparative Example 1

Preparation of drinking tofu prepared with the addition of water

Soy milk was sterilized at 100 ° C. for 1 hour, cooled to 45 ° C., and 5% (W / v) of brine was added to 3% of soy milk to coagulate soy protein to prepare soy tofu. Soft tofu was ground to a 150 mesh using a homogenizer without preparing fermented tofu.

Comparative Example 2

Preparation of Drinking Fermented Tofu Skipping Fermentation Process

Soy milk was sterilized at 100 ° C. for 1 hour, cooled to 45 ° C., and 10% of the kimchi lactic acid bacteria fermentation broth prepared in Example 1-1 was added to coagulate soy protein, thereby preparing tofu. Skip the fermentation process of the soft tofu was immediately pulverized to 150 mesh using a homogenizer to prepare a drinking fermented tofu.

<Example 2>

Sensory evaluation

The drinking tofu prepared in Example 1, Comparative Example 1, and Comparative Example 2 was selected from the sensory inspectors 20 to evaluate the foreign body intake, taste and aroma on the intake. The total score was evaluated as 10 points (1 (bad) ↔ 10 (good))

Tofu made by adding kimchi lactic acid bacterium fermentation broth as a coagulant (comparative example 2, example 1) than tofu made by adding brine (comparative example 1) had better texture and tofu made by adding fermented tofu (Example 1) The texture was better than tofu without additional fermentation.

Experimental Example 1

 Nutritional Analysis of Drinking Fermented Tofu

The nutritional components of the drinking fermented tofu prepared in Example 1 and the drinking tofu prepared in Comparative Example 1 and Comparative Example 2 were compared. <Table 2>

Tofu (Comparative Example 2, Example 1) made by adding Kimchi Lactobacillus fermentation broth as a coagulant rather than tofu made by adding brine (Comparative Example 1) 1) contained more nutrients than tofu without additional fermentation. And it is not reported that fermented soybean ingredients with lactic acid bacteria produces vitamins. Moreover, no vitamin is produced during fermentation of lactic acid bacteria. Therefore, the production of vitamin D and folic acid in the process of manufacturing the fermented tofu with the method of the present patent is very innovative.

Claims (3)

(a) After sterilizing the soybean water, the mixture is cooled to 20-40 ° C., and then mixed with Kimchi lactic acid bacteria, Leuconostoc kimchii , Leuconostoc citreum , and Leuconostoc mesenteroides . , Inoculated with Leuconostoc gasicomitatum , Leuconostoc lactis Lactobacillus plantarum , Lactobacillus sakei for 20 to 40 hours Fermentation to prepare kimchi lactic acid bacteria fermentation broth; (b) After sterilizing the soybean water by heat sterilization at 40 ~ 80 ℃ and added to the kimchi lactic acid bacteria fermentation broth prepared in step (a) to 5 to 20% (v / v) to coagulate soy protein to prepare tofu Doing; (c) The tofu prepared in step (b) is cooled to 20-40 ° C., and then fermented with the kimchi lactic acid bacteria fermentation broth prepared in step (a) to 5-20% (v / v) for 5 to 10 hours. Preparing a tofu fermentation broth; (d) a method for producing liquid fermented tofu fermented with kimchi lactic acid bacteria, which comprises pulverizing the pure tofu fermentation broth prepared in step (c) to 100 mesh or less. Liquid fermented tofu prepared by the method of claim 1. The liquid fermented tofu according to claim 2, wherein the liquid fermented tofu contains vitamin D and folic acid.