KR101822425B1 - Method of manufacturing bean yogurt using fermented black garlic - Google Patents

Abstract

The present invention relates to a method for preparing soybean yogurt by using fermented black garlic. The method for preparing soybean yogurt by using fermented black garlic includes the steps of: (a) immersing raw garlic in a lactic acid bacteria preparing substance in order to prepare the fermented black garlic and grinding the fermented black garlic to prepare fermented black garlic powder; (b) inoculating 3-10 parts by weight of the lactic acid bacteria to 100 parts by weight of soy milk, leaving the mixture for 6-10 hours to ferment the mixture, and prepare soybean yogurt; and (c) adding 5-20 vol% of the fermented black garlic powder to the soybean yogurt prepared when the pH of the soybean yogurt is 4.0 to 4.5, stirring the mixture, and rapidly freezing the mixture at 2-5C. The method includes the processes of preparing the fermented black garlic by fermenting the black garlic and adding the fermented black garlic to the soybean yogurt prepared by inoculating the lactic acid bacteria to all soybean components in order to let consumers consume the low-molecular soybean proteins, essential amino acids, and allicin components of the black garlic.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing bean yogurt using fermented black garlic,

The present invention relates to a process for producing soybean yoghurt using fermented black garlic, and more particularly, to a method for producing soybean yoghurt by fermenting raw garlic with black garlic using a lactic acid bacteria producing material to increase the content of allysine and improve the absorption rate in the body .

In particular, the present invention relates to a method for producing soybean yoghurt in which black garlic fermented in yogurt prepared by lactic acid bacteria inoculation of all components of soybean is added.

Korean Patent No. 1174796 (registered on August 8, 2012, entitled "Yogurt Production Method Using Black Garlic Extract") comprises: (a) preparing a black garlic extract; (b) mixing the black garlic extract with water, skimmed milk and glucose; (c) sterilizing the mixture; (d) inoculating and culturing the lactic acid bacteria in the sterilized mixture; (a), the black garlic extract is a black garlic concentrate concentrated by hot water extraction of black garlic to a concentration of 55 to 65 brix, and the step (b) Wherein the lactic acid bacteria are inoculated in an amount of 4 to 18 parts by weight of skimmed milk powder, 0.5 to 2.0 parts by weight of a black garlic concentrate and 0.8 to 1.5 parts by weight of glucose, Wherein the fermented milk is fermented for 28 hours.

This prior art has a fundamental problem in that it can not produce high quality soy yogurt having a high content of allysine, which is an effective component of black garlic, while it can provide an effective component of black garlic together with yogurt.

It is an object of the present invention, which is created to solve the above-mentioned problems, to provide a method for producing soybean yoghurt using fermented black garlic added with black garlic fermented in yogurt prepared by lactic acid bacteria inoculation of all components of soybean.

(A) immersing raw garlic in a lactic acid bacteria-producing material to produce fermented black garlic, and then pulverizing the fermented black garlic to produce fermented black garlic powder; (b) inoculating 3 to 10 parts by weight of lactic acid bacterium to 100 parts by weight of soybean milk, fermenting the soybean milk at a temperature of 6 to 10 hours to produce soybean yogurt; (c) 5 to 20% by volume of the fermented black garlic powder and 0.1 to 0.3% by volume of the mixed powder of the rosin powder are added to 100% by volume of the soybean yoghurt in the step (b) when the pH of the soybean yogurt is 4.0 to 4.5 Stirring the mixture and rapidly cooling the mixture to 2 to 5 캜, wherein the mixed powder of the rosin powder comprises 40 to 50 parts by weight of dried pine leaves, 0.1 to 0.3 parts by weight of citric acid, 30 to 35 parts by weight of sugar, followed by fermentation at 5 to 10 DEG C for 12 to 16 months, followed by filtration; (K) 100 to 500 parts by weight of purified water and 4 to 5 parts by weight of a salt of the sun, followed by boiling at a temperature of 80 to 100 ° C for 5 to 10 minutes, followed by cooling, followed by filtration. Can be achieved by a method of producing soybean yogurt.

Preferably, the step (a) of the present invention comprises the steps of: (a) washing fresh garlic at least once with purified water at 5 to 30 ° C to remove foreign substances on the surface and then removing the epidermis; (B) fermenting the fermented black garlic by immersing the washed raw garlic in a proportion of 30 to 50% by volume with respect to 100% by volume of the lactic acid bacteria-producing material containing amino acid and lactic acid bacterium at 40 to 45 ° C for 3 to 5 days, ; (C) pulverizing the fermented black garlic to obtain a powder. The lactic acid bacteria in the step (B) are selected from the group consisting of Ashidopilus, Kasei, Gasseri, Bulgarian, Helveticus, , Plutarum, Luteri, Lymphocus, Salivarius, Lactococcus is contained Lactis, Enterococcus is Pethium, Pecalis, Streptococcus is Thermophilus, Bifidobacterium, Wherein the amino acid is at least one selected from the group consisting of bifidob, brep, long gom, and lactis, wherein the amino acid is valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan and histidine.

Preferably, the soybean milk of the step (b) of the present invention is prepared by: (d) washing soy beans with purified water at 5 to 30 ° C. at least once to remove foreign substances from the surface, And drying or naturally drying with a cold cold air at 10 to 30 DEG C; (E) pulverizing dried soybeans to have a particle size of 80 to 170 mu m using a pulverizer to prepare raw soy flour; (F) 30 to 50 parts by weight of the raw soybean flour is blended with 100 parts by weight of water to boil the soy milk at 90 to 120 ° C for 40 to 90 minutes, and the lactic acid bacterium of step (b) It includes Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, It is characterized in that it contains one or more selected from the group consisting of bifidoblem, breve, long gom, and lactis in the genus Bifidobacterium.

More preferably, in step (b) of the present invention, 1 to 2 volume% of rosin powder is further added to 100 volume% of the lactic acid bacterium-producing material containing the amino acid and the lactic acid bacterium, (G) mixing the dried petioles, ovaries, leaves and stems together at 60 to 100 ° C for 5 to 10 minutes and cooling to 35 to 40 ° C; (A) pulverizing the cooled pulp to have a particle diameter of 1 to 2 mm to produce a pulverized powder; And roasting the raw powder in a roaster heated at 180 to 230 ° C, followed by rapid cooling to 30 to 35 ° C.

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The present invention has the following effects.

First, the present invention can easily ingest nine essential amino acids not contained in soy.

Second, the present invention can increase protein absorption by lowering the protein of soybean which is difficult to decompose with amino acid.

Thirdly, the content of allysine, which is an active ingredient of garlic, can be increased through fermentation using lactic acid bacteria-producing material and the absorption rate in the body.

Fourthly, the present invention relates to a method for producing fermented black garlic by fermenting raw garlic through a lactic acid producing material and adding fermented black garlic to a yorkette produced by lactic acid germ inoculation of all the components of the soybean to obtain an allysine component, an essential amino acid and a low- Can be consumed at the same time.

Hereinafter, embodiments of the present invention will be described.

1. Fermented black garlic manufacturing

end. Black garlic wash

Fresh raw garlic is washed at least once with purified water at 5 ~ 30 ℃ to remove foreign substances on the surface.

The raw garlic used in this embodiment is one obtained by removing the skin.

I. Fermentation

30 to 50% by volume of washed fresh germanium is immersed in 100% by volume of lactic acid bacteria-producing material containing amino acids and lactic acid bacteria, and fermented at 40 to 45 ° C for 3 to 5 days to produce fermented black garlic.

The biogenics defined in this embodiment means a useful metabolite produced by fermentation using one or more kinds of lactic acid bacteria in a medium such as milk or soybean and has an acidity of 4 to 5 pH.

Herein, the lactic acid bacteria used in this embodiment are 19 kinds contained in five kinds of lactic acid bacteria, Lactobacillus, Lactococcus, Enterococcus, Streptococcus and Bifidobacterium, which are recognized as functional raw materials by Korea Food and Drug Administration, 11 species such as Acidophilus, Kasei, Gasseri, Bulgarian, Helveticus, Permentum, Paracasei, Pterantrum, Luterian, Laminocus and Salivarius. Lactococcus contains 1 Lactis In the Enterococcus, there are two species such as Pesium and Pecalis. Streptococcus species includes one species of Thermophilus. Bifidobacterium contains four species such as Bifidum, Breve, Longgem, and Lactis.

The lactic acid bacteria-producing material is prepared by adding 10-200 g of freeze-dried lactic acid bacterium in 1,000 ml of milk or soybean milk, and the culture method is well known in the art, so a detailed description thereof will be omitted.

And the lactic acid producing material has the ability to inhibit harmful bacteria in the intestines.

The lactic acid bacteria producing material used in this embodiment is preferably selected from the group consisting of valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan ), And histidine (Histidine), but it is possible to add a recommended daily dose separately.

In addition, saponin, which is an effective ingredient of garlic or black garlic, has a bitter flavor. In order to remove or neutralize saponin, 1 to 2% by volume of roasted powdery powder is added to 100% by volume of the lactic acid bacteria producing material containing amino acids and lactic acid bacteria Can be added and fermented. Here, Wassong is a perennial herb that belongs to the family Staphylococcus aureus, and has a property of lowering heat and converging.

The roasted feed powder is prepared by the following production process.

① Include petals, ovaries, leaves and stems, and dry them at 60 ~ 100 ℃ for 5 ~ 10 minutes and cool to 35 ~ 40 ℃.

② Crush the cooled feedstock to have a particle size of 1 ~ 2 mm to make a wastepaper powder.

③ Raw powder is roasted in a roaster heated at 180 ~ 230 ℃, then cooled rapidly at 30 ~ 35 ℃ and wrapped.

All. smash

Fermented black garlic is crushed to powder and vacuum packaged.

Here, the fermented black garlic is preferably pulverized into a powder having a particle size of 0.01 to 1 mm, and it is disclosed in advance that it can be cut into 3 to 10 mm for texture.

The fermented black garlic produced through the above process has the following characteristics in comparison with the black garlic produced by the conventional method.

First, it is possible to manufacture fermented black garlic in a short time and with a few steps.

Second, the low pH of the lactic acid producing material can prevent the propagation of the germs.

Third, quality control of fermented black garlic is facilitated through fermentation by a specific lactic acid bacterium and its lactic acid bacterial producing material.

Fourth, the conventional method of producing black garlic by boiling or baking is advantageous in that fermented black garlic produced by the lactic acid producing material can be selectively fermented by lactic acid bacteria, as compared with a case where effective ingredients of garlic are leached or destroyed.

2. Making Soy Yogurt

a. Washing and drying beans

The beans are washed at least once with purified water at 5 to 30 ° C to remove foreign substances on the surface. To prevent leakage of the water-soluble nutrients, the beans are washed within 30 minutes and then dried with cold air at 10 to 30 ° C, Dry.

The soybean cakes used in this embodiment are not limited to specific varieties, and may be used singly or in combination of several varieties.

b. smash

The dried soybean cake is pulverized using a pulverizer to have a particle size of 80 to 170 mu m. Here, the reason why the grain size is kept at 80 to 170 탆 is to optimize the fermentation process described later.

c. Compounding and sterilization

30 to 50 parts by weight of raw soy flour mixed with 100 parts by weight of water is boiled for 40 to 90 minutes at 90 to 120 ° C for sterilization.

d. Soy milk liquid fermentation and soy yoghurt production

After the soymilk solution is cooled to 40 to 45 占 폚, 3 to 10 parts by weight of lactic acid bacteria are inoculated per 100 parts by weight of the soy milk solution, and the mixture is allowed to stand for 6 to 10 hours to ferment the soybean yogurt.

The lactic acid bacteria to be used in the present embodiment are at least one of 19 kinds contained in five genera, Lactobacillus, Lactococcus, Enterococcus, Streptococcus and Bifidobacterium, which are recognized as functional raw materials by the Korea Food & Drug Administration Bacillus contains 11 species including Ashidopilus, Kasei, Gasseri, Bulgarian Kus, Helveticus, Fermestum, Paracasei, Planta Rum, Luteri, Lambrosus and Salivarius. Lactococcus contains 11 species of Lactis In the Enterococcus, there are two species such as Pesium and Pecalis. Streptococcus contains one species of Thermophilus. Bifidobacterium contains four species such as Bifidum, Breve, Longtom and Lactis. .

3. Manufacture of yoghurt with added fermented black garlic powder

When the pH of soybean yogurt is 4.0 ~ 4.5, 5 ~ 20% by volume of fermented black garlic powder is added to 100% by volume of soy yoghurt, and the mixture is stirred at 2 ~ 5 ℃ for rapid cooling.

The yogurt thus prepared was found to contain about 550 million lactic acid bacteria per gram by using a medium for measuring a flat plate containing BCP.

In order to improve the flavor, 0.1 to 0.3% by volume of pine needle mixed fermentation broth can be further added to 100% by volume of soy yoghurt.

The mixed powder of rosin powder is prepared by the following manufacturing process.

(1) Charged with 40 to 50 parts by weight of dried pine leaves, 0.1 to 0.3 parts by weight of citric acid and 30 to 35 parts by weight of sugar, and then fermented at 5 to 10 ° C for 12 to 16 months, and then filtered.

(Ii) adding 100 to 500 parts by weight of purified water and 4 to 5 parts by weight of a salt of the sun, boiling at a temperature of 80 to 100 DEG C for 5 to 10 minutes, cooling and then filtering.

variety Examples

(A) Examples in which long-term storage is possible

When the pH of soybean yoghurt is 4.0 ~ 4.5, 5 ~ 20% by volume of fermented black garlic powder is added to 100% by volume of soy yoghurt and then fermented black garlic is added, followed by rapid cooling and sterilization without packaging Liquid commercialization increases storage.

(B) Examples that provide convenience

When the pH of soybean yoghurt is 4.0 ~ 4.5, 5 ~ 20% by volume of fermented black garlic powder is added to 100% by volume of soy yoghurt and then fermented black garlic is added. Vacuum drying method or hot air drying method can be used to make powder and make it easier to keep and bring it individually.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (5)

(a) immersing raw garlic in a lactobacillus-producing material to produce fermented black garlic, and then pulverizing to produce fermented black garlic powder;
(b) inoculating 3 to 10 parts by weight of lactic acid bacterium to 100 parts by weight of soybean milk, fermenting the soybean milk at a temperature of 6 to 10 hours to produce soybean yogurt;
(c) 5 to 20% by volume of the fermented black garlic powder and 0.1 to 0.3% by volume of the mixed powder of the rosin powder are added to 100% by volume of the soybean yoghurt in the step (b) when the pH of the soybean yogurt is 4.0 to 4.5 Followed by rapid cooling to 2 to 5 DEG C,
The rosin mixture fermentation broth may contain,
(Tea) To 40 to 50 parts by weight of dried pine leaves, 0.1 to 0.3 parts by weight of citric acid and 30 to 35 parts by weight of sugar, and fermenting the mixture at 5 to 10 ° C for 12 to 16 months, Wow;
(K) 100 to 500 parts by weight of purified water and 4 to 5 parts by weight of a salt of the sun, and then boiling at a temperature of 80 to 100 ° C for 5 to 10 minutes, followed by cooling and filtration. Method of manufacturing soybean yogurt using.
The method according to claim 1,
The step (a)
(A) washing raw garlic with purified water at 5 to 30 ° C at least once to remove foreign matter on the surface, and then removing the epidermis;
(B) fermenting the fermented black garlic by immersing the washed raw garlic in a proportion of 30 to 50% by volume with respect to 100% by volume of the lactic acid bacteria-producing material containing amino acid and lactic acid bacterium at 40 to 45 ° C for 3 to 5 days, ;
(C) pulverizing the fermented black garlic into powder,
The lactic acid bacteria in step (b) above include Lactobacillus such as Ashidopilus, Kasei, Gasseri, Bulgarian, Helveticus, Fermestum, Paracasei, Pteralum, Luteri, Lambsos, Salivarius, The Enterococcus includes Pethium, Pecalis, the Streptococcus, and the Bifidobacterium include one or more selected from Bifidum, Breve, Longham, and Lactis. ≪ / RTI >
Wherein the amino acid is valine, leucine, isosurine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine.
The method according to claim 1,
The soy milk solution in the step (b)
(D) The beans are washed at least once with purified water at 5 ~ 30 ℃ to remove the foreign substances on the surface. To prevent leakage of the water-soluble nutrients, the beans are washed within 30 minutes and then cooled at 10 ~ 30 ℃ Drying or naturally drying;
(E) pulverizing dried soybeans to have a particle size of 80 to 170 mu m using a pulverizer to prepare raw soy flour;
(F) 30 to 50 parts by weight of the raw soy flour is added to 100 parts by weight of water, and the resulting soy milk is boiled at 90 to 120 ° C. for 40 to 90 minutes,
The lactic acid bacterium of the step (b) includes ashidophilus, kasei, gasseri, bulgaricus, helveticus, perfumeum, paracasei, plastarum, luterium, lambsosus and salivarius in the genus Lactobacillus, The Enterococcus includes Pethium, Pecalis, the Streptococcus, and the Bifidobacterium include one or more selected from Bifidum, Breve, Longham, and Lactis. Wherein the fermented black garlic is used for producing soybean yoghurt.
3. The method of claim 2,
In step (b), 1 to 2 volume% of rosin powder is further added to 100 volume% of the lactic acid bacteria-producing material containing the amino acid and the lactic acid bacterium,
The roasting powder,
(G) mixing the dried petioles, ovaries, leaves and stems together at 60 to 100 ° C for 5 to 10 minutes and cooling to 35 to 40 ° C;
(A) pulverizing the cooled pulp to have a particle diameter of 1 to 2 mm to produce a pulverized powder;
Wherein the roasted powder is roasted in a roaster heated at 180 to 230 ° C and then rapidly cooled to 30 to 35 ° C to produce soybean yoghurt using fermented black garlic. delete