KR101848271B1 - Method for Manufacturing a Soybean Process Food Using Lactic Acid Bacteria and the Food Obtained Thereby - Google Patents
Method for Manufacturing a Soybean Process Food Using Lactic Acid Bacteria and the Food Obtained Thereby Download PDFInfo
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- KR101848271B1 KR101848271B1 KR1020100049670A KR20100049670A KR101848271B1 KR 101848271 B1 KR101848271 B1 KR 101848271B1 KR 1020100049670 A KR1020100049670 A KR 1020100049670A KR 20100049670 A KR20100049670 A KR 20100049670A KR 101848271 B1 KR101848271 B1 KR 101848271B1
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- soybean
- lactic acid
- oil
- weight
- acid bacteria
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- 239000004310 lactic acid Substances 0.000 title claims abstract description 58
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 58
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 젖산균을 이용한 대두 가공 식품의 제조 방법 및 그 방법에 의하여 얻어진 대두 가공 식품을 개시한다. 구체적으로 본 발명은 두유액을 식용 유지(油脂)와 혼합하는 단계, 및 그 혼합물에 젖산균을 접종하고 발효시켜 젖산균에 의하여 생성된 젖산에 의하여 단백질 응고 반응이 수행되도록 하는 단계를 포함하여 구성되는 젖산균을 이용한 대두 가공 식품의 제조 방법과 그 방법에 의하여 얻어진 대두 가공 식품을 개시한다. 본 발명의 대두 가공 식품은 치즈 맛 내지 버터 맛을 가짐을 특징으로 한다.The present invention discloses a method for producing a soybean-processed food using lactic acid bacteria and a soybean-processed food obtained by the method. Specifically, the present invention relates to a method for producing a lactic acid bacterium comprising the steps of mixing a soybean milk with an edible oil (oil and fat), and inoculating and fermenting the lactic acid bacterium to the mixture and causing the protein coagulation reaction to be carried out by lactic acid produced by the lactic acid bacteria And a soybean processed food obtained by the method. The soybean processed food of the present invention is characterized by having a cheese taste to butter taste.
Description
본 발명은 젖산균을 이용한 대두 가공 식품의 제조 방법 및 그 방법에 의하여 얻어진 대두 가공 식품에 관한 것이다. 보다 구체적으로 본 발명은 대두의 두유액과 식용 유지를 혼합하고 젖산균으로 발효·응고시키는 것을 특징으로 하는 대두 가공 식품의 제조 방법과 그 대두 가공 식품에 관한 것이다. 본 발명의 대두 가공 식품은 치즈 맛 내지 버터 맛을 가짐을 특징으로 한다.
The present invention relates to a method for producing a soybean processed food using lactic acid bacteria and a soybean processed food obtained by the method. More specifically, the present invention relates to a process for producing a soybean processed food and a soybean processed food, characterized in that soybean milk of soybean is mixed with edible oil and fermented and coagulated with lactic acid bacteria. The soybean processed food of the present invention is characterized by having a cheese taste to butter taste.
대두(大豆, 콩)는 역사적으로 매우 오래된 식품 중 하나로서, 인류 역사상 가장 완벽한 식품으로 평가되고 있다. Soybeans (soybeans, soybeans) are historically one of the very oldest foods, and are considered the most complete food in human history.
대두는 단백질 40%, 탄수화물 35%(25%는 식이성 섬유, 10%는 올리고당), 지질 20%, 비타민 5%가 포함하고 있고, 칼슘, 마그네슘 등의 미네랄도 균형 있게 포함하고 있으며, 또한 노화를 방지하는 레시틴, 항암 활성과 여성의 골다공증 예방 활성을 갖는 이소플라본, 폐암 예방 활성을 갖는 피토에스트로겐, 비만을 방지하고 혈중 콜레스테롤을 제거하는 대두 사포닌 등 여러 생리활성 물질을 포함하고 있다. Soybeans contain 40% protein, 35% carbohydrates (25% are dietary fiber, 10% are oligosaccharides), 20% lipids and 5% vitamins. They also contain minerals such as calcium and magnesium in a balanced manner, , Anti-cancer activity, isoflavones having anti-osteoporosis activity in women, phytoestrogens having lung cancer-preventing activity, soybean saponins for preventing obesity and removing cholesterol from blood, and the like.
대두는 예로부터 된장, 간장, 청국장, 두부 등의 가공 식품의 소재로서 이용되어 왔지만, 대두의 상기 영양학적 가치에 주목하여, 대두를 이용한 여러 다른 유형의 가공 식품이 최근에도 계속하여 제안·개발되어 왔다.Although soybeans have been used as raw materials for processed foods such as soybean paste, soy sauce, chungkukjang, and tofu for some time, attention has been paid to the above nutritional value of soybean, and various types of processed foods using soybean have been proposed and developed recently come.
예컨대 대한민국 등록특허 제0355264호는 단백분해효소로 처리한 분리 대두단백을 락토바실러스 아시도피러스(L. acidophilus), 락토바실러스 불가리쿠스(L. bulgaricus) 등으로 발효시켜 제조한 대두 요구르트를 개시하고 있다. 또한 대한민국 등록특허 제0804391호는 대두의 동결건조 분말에 올리고당 등을 첨가하고 젖산균으로 발효시켜 얻은 베이스를 이용한 아이스크림을 개시하고 있으며, 대한민국 공개특허 제2009-0120617호는 조직대두단백질(textured soybean protein)을 효소 처리하고 제조한 햄버거 패티를 개시하고 있다. 또한 대한민국 특허 제0903909호가 보여주듯이, 대두를 탈지하고 탈지한 콩을 로스팅함으로써 커피맛을 가진 대두 음료도 제안·개발되어 있다. For example, Republic of Korea Patent Registration No. 0355264 and No. fermented with Lactobacillus bacteria such as know escape Russ (L. acidophilus) the isolated soy protein treated with a protease, Lactobacillus Bulgaria kusu (L. bulgaricus) discloses a soy yogurt production . Korean Patent No. 0804391 discloses an ice cream using a base obtained by adding oligosaccharide or the like to a lyophilized powder of soybean and fermenting it with lactic acid bacteria. Korean Patent Laid-Open No. 2009-0120617 discloses a soybean protein containing a textured soybean protein, To a hamburger patty. Also, as disclosed in Korean Patent No. 0903909, a soybean beverage having a coffee flavor has been proposed and developed by roasting a soybean and degreasing the defatted soybean.
그러나 현재까지 대두를 이용하여 치즈 맛 내지 버터 맛을 가지는 대두 가공 식품은 제안된 바 없다.However, there has not been proposed a soybean processed food having a cheese taste or a buttery taste by using soybean so far.
본 발명은 현재까지 제안된 바 없는 치즈 맛 내지 버터 맛을 가지는 대두 가공 식품을 개시한다.
The present invention discloses a soybean processed food having a cheese taste to butter taste which has not been proposed to date.
본 발명의 목적은 젖산균을 이용하여 치즈 맛 내지 버터 맛을 가진 대두 가공 식품을 제조하는 방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing a soybean processed food having a cheese flavor and a buttery taste using lactic acid bacteria.
본 발명의 다른 목적은 상기 제조 방법에 의하여 얻어진 치즈 맛 내지 버터 맛을 가지는 대두 가공 식품을 제공하는 데 있다.
Another object of the present invention is to provide a soybean processed food having a cheese flavor and a buttery taste obtained by the above production method.
일 측면에 있어서, 본 발명은 젖산균을 이용하여 치즈 맛 내지 버터 맛을 가진 대두 가공 식품을 제조하는 방법에 관한 것이다.In one aspect, the present invention relates to a method for producing a soybean processed food having a cheese flavor to a buttery taste using lactic acid bacteria.
본 발명의 버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법은 (a) 고형분 함량이 8~11 중량%인 두유액 40~50 중량%와 식용유지인 유지방 또는 땅콩유 50~60 중량%를 혼합하는 단계, (b) 그 혼합물에 락토바실루스 플란타럼과 비피도박테리움 비피덤의 혼합균을 접종하고 20 내지 26시간 발효시켜 젖산균에 의하여 생성된 젖산에 의하여 단백질 응고 반응이 수행되도록 하는 단계, 및 (c) 상기 (b) 단계에서 얻어진 생성물을 탈수시켜 수분을 40%(v/v) 내지 60%(v/v) 제거하는 단계를 포함하여 구성된다.(A) 40 to 50% by weight of a soybean milk solution having a solid content of 8 to 11% by weight and 50 to 60% by weight of a fattening milk or peanut oil as a cooking oil are mixed with each other (B) inoculating the mixture with a mixed bacterium of Lactobacillus plantarum and Bifidobacterium bifidum, fermenting the mixture for 20 to 26 hours, and allowing the protein coagulation reaction to be carried out by lactic acid produced by lactic acid bacteria; And (c) dehydrating the product obtained in step (b) to remove water from 40% (v / v) to 60% (v / v).
본 발명자들은 아래의 실시예 및 실험예에서 확인할 수 있듯이, 두유액 95 내지 40 중량%와 식용 유지인 유지방(乳脂肪) 또는 땅콩유 5 내지 60 중량%을 균일하게 혼합한 후에, 이 혼합물에 젖산균을 접종하고 상온에서 24시간 발효시킬 경우 젖산균에 의하여 생성된 젖산에 의하여 두유액 속의 단백질이 응고됨으로써 호상(糊狀)의 결과물이 얻어지며 이 결과물은 식용 유지의 함량에 따라 치즈 맛 내지 버터 맛을 지님을 알 수 있었다. 상기 호상의 결과물을 가열 응고시키고 압착시킬 경우 그 응고물은 치즈 맛 내지 버터 맛을 가짐과 함께 그것의 성상(性狀)도 치즈 내지 버터 성상을 가짐을 확인할 수 있었다. 이렇게 얻어진 본 발명의 대두 가공 식품은 맛에 있어서 치즈 또는 버터와 유사한 맛을 가지는 것으로 이해할 수 있으며, 바람직하게는 그 성상, 사용 목적·용도에 있어서도 치즈 또는 버터와 유사한 식품으로 이해할 수 있다.As shown in the following examples and experimental examples, the present inventors have found that after 95 to 40% by weight of soybean milk and 5 to 60% by weight of peanut oil are added to the mixture, And fermented at room temperature for 24 hours, the protein in the soybean milk is solidified by the lactic acid produced by the lactic acid bacterium, and the resultant product is obtained. The resultant product has a cheese flavor and a buttery taste according to the content of edible oil I knew you. When the resultant product was heat-solidified and pressed, it was confirmed that the solidified product had a cheese flavor, a buttery taste, and had a cheese or buttery property. The thus-obtained soybean processed food of the present invention can be understood as having a taste similar to cheese or butter in taste, and can be understood as a cheese or a food similar to butter in terms of its characteristics, use purpose and use.
본 발명의 대두 가공 식품의 제조 방법은 이러한 실험결과에 의하여 제공되는 것이다.The method of producing soybean processed food of the present invention is provided by these experimental results.
본 명세서에서, "대두"란 대두로 분류되는 식물 즉 콩과, 접형화아과, 강낭콩족, 콩아족 및 콩아속에 속하는 식물로부터 얻어진 모든 열매를 포함하는 의미이다. 대두는 형태와 빛깔 그리고 용도를 가지고 구분하였을 때 완두콩, 강낭콩(흰 강낭콩과 빨간 강낭콩 포함), 서목태, 청태, 동부, 밤콩, 백태(메주콩), 나물콩, 밥밑콩, 작두콩, 서리태, 풋콩 등으로 분류되고, 분류학상으로는 Glycine 아속(G. albicans Tind and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens F.J. Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven ; G. lactovirens Tine . and Craven ; G. latifolia(Benth.) Newell & Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina(Labill) Benth)과 Soja 아속(G. soja Sieb . & Zucc ; G. max (L.) Merr . forma gracilis Skvortz)으로 분류되는데, 본 발명에 사용될 수 있는 대두는 상기 열거된 모든 대두가 사용될 수 있다. 다만 바람직하게는 분류학상으로는 재배콩인 G. max (L.) Merr . forma gracilis Skvortz로 이해할 수 있다. 또 하기 실시예에서는 백태를 사용한 경우만 나타나 있지만, 본 발명자는 본 발명자가 선정한 모든 콩 즉 서리태, 서목태, 청태의 경우도 그로부터 얻어진 두유액을 사용하였을 때 하기 본 발명의 실시예와 동일한 치즈 맛 내지 버터 맛을 가진 대두 가공 식품이 얻어짐을 확인한 바 있다. 그러므로 빛깔과 용도에 따른 구분에 있어서는 본 발명의 하기 실시예에서 사용된 백태만이 아니라 서리태, 서목태, 청태 등 상기 모든 종류의 콩을 포함하는 것으로 이해되어야 한다. As used herein, the term "soybean " is meant to include all fruits obtained from plants belonging to the genus Soybean, namely, soybean, tongue, kidney bean, soybean, and cone. Soybean was divided into peas, green beans (including white kidney beans and red kidney beans), Seomoktae, Cheongtai, eastern, bacon, white bean, soybean, soybean, soybean, and, apparently taxonomic Glycine subgenus (G. albicans Tind and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven ; G. lactovirens Tine . and Craven ; G. latifolia (Benth.) Newell & amp ; Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina (Labill) Benth ) and Soja ( G. soja Sieb . & Zucc ; G. max (L.) Merr . jersey gracilis Skvortz ), and soybeans that can be used in the present invention may be all soybeans listed above. Preferably, however, the taxonomically grown soybeans G. max (L.) Merr . jersey gracilis It can be understood as Skvortz . In the following examples, only soybean milk is used. However, the inventors of the present invention have found that when soybean milk obtained from the soybean milk of all the soybean selected by the present inventors such as SeRIATA, SeomakTae and Cheongtae is used, It has been confirmed that soybean processed food having a buttery taste can be obtained. Therefore, it should be understood that all kinds of soybeans such as Seorite, Seomotei, Cheongtae and the like are included in the division according to the color and usage, not only the white soybeans used in the following examples of the present invention.
또한 본 명세서에서, "두유액"이란 두유 자체에서 분산매인 물을 가감하여 얻어진 것이거나, 두유를 탈수·건조시켜 얻어진 두유 분말에 가수하여 얻어진 것을 의미한다. 두유액의 고형분 함량은 단백질 응고 반응에 의하여 두유액과 식용 유지의 혼합물이 균일하게 응고될 정도이면 충분한데, 본 발명자들이 확인한 바에 따르면 균일한 응고에 필요한 고형분 함량은 두유액 중량 기준 10 중량% 이상, 바람직하게는 20 중량% 이상, 더 바람직하게는 25 중량% 이상이다. 그런데 고형분 함량의 상한에 있어서는 고형분 함량이 46 중량%를 넘어서면 고형분이 물에서 균일하게 현탁되지 아니하고 침전물이 발생하여 그 결과 얻어지는 대두 가공 식품은 바스러지는 식감을 갖게 되고 기호성이 떨어진다. 따라서 고형분 함량은 46% 이하인 것이 바람직하다. In the present specification, "soybean milk solution" means either obtained by adding water as a dispersion medium in soy milk itself, or obtained by adding soy milk powder obtained by dehydrating and drying soybean milk. The solid content of soybean milk is sufficient as long as the mixture of soybean milk and edible oil can be uniformly solidified by protein coagulation reaction. According to the present inventors, the solid content required for uniform solidification is 10 wt% or more , Preferably not less than 20% by weight, more preferably not less than 25% by weight. However, in the upper limit of the solid content, when the solid content exceeds 46% by weight, the solid content is not uniformly suspended in water, and precipitates are produced, resulting in soybean processed food having a crumbly texture and poor palatability. Therefore, the solid content is preferably 46% or less.
또한 본 명세서에서, "두유"란 대두를 마쇄(磨碎)해서 얻어지는 콜로이드 상태의 음료를 의미하며, 바람직하게는 대두를 마쇄하고 섬유질의 비지가 제거된 콜로이드 상태의 음료를 의미한다. 비지가 제거된 두유가 바람직한 이유는 최종적으로 얻어지는 대두 가공 식품에 비지가 잔존함에 따라 식감·기호성이 저하될 수 있기 때문이다. 그러나 비지를 포함하더라도 치즈 맛 내지 버터 맛을 가진 대두 가공 식품이 얻어진다는 점에서 두유액에서 비지의 포함 여부가 본 발명의 범위에 영향을 미치는 것으로 이해되어서는 안 된다. As used herein, the term "soymilk" means a beverage in colloidal state obtained by grinding soybeans, preferably a colloidal beverage in which soybeans are ground and fiber is removed. The reason why bean curd free from bean curd is preferable is that the texture and palatability may be deteriorated as the bean curd remains in the finally obtained soybean processed food. However, it should not be understood that the inclusion of beage in soybean milk influences the scope of the present invention in that soybean-processed food having a cheese flavor and buttery taste is obtained even if it contains beage.
또한 본 명세서에서, "식용 유지"란 그것이 어디에서 얻어졌든 식용이 가능한 모든 유지(油脂)를 포함하는 개념이다. 따라서 식물성 유지와 동물성 유지를 포함하는 개념일 뿐만 아니라 식물성 유지나 동물성 유지 이외에도, 클로렐라, 헤마토코커스(Haematococcus pluvialis) 유래의 해조류 유지, 파피아(Phaffia rhodozyma) 등의 효모 유래 기름 등을 포함하는 개념이다. Also, in this specification, "edible oil" is a concept that includes all edible oils and fats wherever it is obtained. Therefore, the concept includes not only vegetable oil and animal oil but also vegetable oil and animal oil as well as yeast-derived oil such as chlorella, seaweed oil from Haematococcus pluvialis, Phaffia rhodozyma and the like .
식용 유지는 원유를 정제, 농축, 다른 식용 유지와의 혼합, 특유 냄새 제거 목적이나 기호성을 높이기 위하여 물리적 또는 화학적으로 가공 처리한 것 모두를 사용할 수도 있으며, 불포화 지방산의 경우 산패의 방지를 위하여 수소를 첨가한 유지를 사용할 수도 있다. 이러한 식용 유지는 그 성상이 액상 또는 고형상(분말상)일 수 있다.Edible oil may be used either by refining, concentrating, mixing with other edible oils, or by physical or chemical processing to enhance the peculiar odor removal purpose or palatability. In the case of unsaturated fatty acids, The added oil may be used. Such an edible oil may have a liquid or solid (powdery) form.
사용 가능한 한 식물성 유지의 바람직한 예로는 대두유, 참기름, 들기름, 유채유, 피마자유, 낙화생유, 면실유, 포도씨유, 올리브유, 옥수수유, 코코넛유, 아마인유, 평지씨유, 해바라기유, 팜유, 팜핵유, 땅콩유, 미강유, 야자유, 동백유, 카놀라유, 유채유, 홍화유, 피마자유, 배아유, 호두씨유, 잣기름, 살구씨유, 목화씨유, 고추씨유, 카카오유 등을 들 수 있으며, 사용 가능한 동물성 유지의 경우는 유지방(우유, 마유, 산양유, 양유 등으로부터 얻어진 유지를 모두 포함함), 버터, 휘핑 크림 등의 유지방 가공 제품, 쇠기름, 말 기름, 양 기름, 산양 기름, 돼지 기름, 마가린 이외에도 고래 기름, 참치 기름, 고등어 기름, 청어 기름, 다랑어 기름, 대구간유, 새우 기름 등의 어유, DHA 등을 들 수 있다.Preferable examples of vegetable oils and fats that can be used include soybean oil, sesame oil, perilla oil, rapeseed oil, castor oil, peanut oil, cottonseed oil, grape seed oil, olive oil, corn oil, coconut oil, linseed oil, rapeseed oil, sunflower oil, palm oil, , Peanut oil, rice bran oil, palm oil, camellia oil, canola oil, rape oil, safflower oil, castor oil, germ oil, walnut seed oil, pine oil, apricot seed oil, cottonseed oil, red pepper seed oil and cacao oil. (Including all of the oils obtained from milk, soybean oil, goat oil, and soybean oil), butterbur oil, milk fat, horse oil, sheep oil, lard oil, margarine, whale oil , Tuna oil, mackerel oil, herring oil, tuna oil, cod liver oil, shrimp oil, and DHA.
이러한 식용 유지는 두유액에 함유된 고형분 100 중량부 기준 10 중량부 이상 350 중량부 이하로 두유액과 혼합될 수 있다. 10 중량부 이하일 경우 치즈 맛과 버터 맛이 약하고 350 중량부 이상일 경우 버터맛이 매우 강하여 기호성이 떨어지기 때문이다.Such edible oil can be mixed with the soy milk solution in an amount of 10 parts by weight or more and 350 parts by weight or less based on 100 parts by weight of the solid content contained in the soy milk solution. When the content is less than 10 parts by weight, the cheese flavor and butter taste are weak. When the content is more than 350 parts by weight, the butter taste is very strong and the taste is poor.
또한 본 명세서에서, 상기 "젖산균"이란 클루코스 등 당류를 분해하여 젖산을 생성하는 세균으로 이해될 수 있다. 젖산균은 락토바실루스속 젖산균(Lactobacillus sp .), 스트렙토코쿠스속 젖산균(Streptococcus sp .), 페디오코쿠스속 젖산균(Pediococcus sp .), 류코노스톡속 젖산균(Leuconostoc sp .) 및 비피도박테리움속 젖산균(Bifidobacterium sp .)으로 대별되는데, 상기 젖산균은 이러한 모든 젖산균을 모두 포함하는 의미로서 이해된다. 다만, 하기 실시예에서 락토바실루스속 젖산균과 비피도박테리움속 젖산균의 혼합균이 사용되었다는 점에서, 바람직하게는 상기 젖산균은 락토바실루스속 젖산균 및/또는 비피도박테리움속 젖산균으로 이해될수 있으며, 특히 락토바실루스 에이시도파일러스(Lactobacillus acidophilus), 락토바실루스 플란타럼(Lactobacillus plantarum), 락토바실루스 퍼멘텀(Lactobacillus fermentum), 비피도박테리움 롱검(Bifidobacterium longum), 비피도박테리움 비피덤(Bifidobacterium bifidum)의 혼합균으로 이해될 수 있다.In the present specification, the term "lactic acid bacteria" can be understood as a bacterium that decomposes saccharides such as clocose to produce lactic acid. Lactic acid bacteria are lactobacillus ( Lactobacillus sp . ), Streptococcus lactis bacteria ( Streptococcus sp . ), Pediococcus ( Pediococcus sp . ), Lactobacillus lactic acid bacteria ( Leuconostoc sp . ) And Bifidobacterium ( Bifidobacterium < RTI ID = 0.0 > sp . ). The above-mentioned lactic acid bacteria are understood to include all of these lactic acid bacteria. However, in the following examples, a mixed bacterium of lactic acid bacteria in the genus Lactobacillus and lactic acid bacteria in the genus Bifidobacterium was used. Preferably, the lactic acid bacteria can be understood as lactic acid bacteria in lactobacillus and / or lactic acid bacteria in bifidobacterium. In particular Lactobacillus ac also file Russ (Lactobacillus acidophilus), Lactobacillus Planta Rum (Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > fermentum , Bifidobacterium longum , and Bifidobacterium bifidum .
이러한 젖산균의 접종량과 발효 시간 그리고 발효 온도는 두유액과 식용 유지의 혼합물이 젖산균에 의해 생성된 젖산에 의하여 충분히 응고될 수 있는 범위 내에서 결정될 수 있다. 여기서 "충분히 응고된다"는 것의 의미는 두유액과 식용 유지의 혼합물이 젖산균에 의해 생성된 젖산에 의하여 전체적으로 균일하게 응고되어 더 이상 응고 반응이 일어나지 않는 상태를 의미한다. 충분한 응고는 젖산균의 접종량, 발효 시간 및 발효 온도와의 관계에서 결정되는데, 당업자는 그의 통상의 능력 범위 내에서 충분한 응고가 가능한 젖산균의 접종량, 발효 시간 및 발효 온도를 결정할 수 있다. 본 발명자가 확인한 바에 따르면, 젖산균의 접종량을 균 농도가 1.0×105 cells/ml일 때 5 v/v 내지 20 v/v로 하고 발효를 상온에서 수행하면, 충분한 응고가 수행되는 발효 시간은 20 내지 26시간 범위이다. The amount of lactic acid bacteria inoculated, the fermentation time, and the fermentation temperature can be determined within such a range that the mixture of the soy milk solution and the edible oil can be sufficiently solidified by the lactic acid produced by the lactic acid bacteria. Here, the term "sufficiently solidified" means that the mixture of the soy milk solution and the edible oil is uniformly solidified by the lactic acid produced by the lactic acid bacteria so that the solidification reaction no longer occurs. Sufficient solidification is determined in relation to the inoculation amount of lactic acid bacteria, the fermentation time and the fermentation temperature. Those skilled in the art can determine the amount of lactic acid bacteria inoculation, fermentation time, and fermentation temperature that can sufficiently coagulate within their normal ability range. According to the inventor's findings, if the inoculation amount of lactic acid bacteria is set at 5 v / v to 20 v / v when the bacterial concentration is 1.0 × 10 5 cells / ml and fermentation is carried out at room temperature, sufficient fermentation time for coagulation is 20 To 26 hours.
본 명세서에서 특별히 정의되지 아니한 용어는 사전적 의미나 당업계에서 통용되는 의미를 따른다.Terms not specifically defined in the present specification follow the preliminary meaning or the meaning commonly used in the art.
본 발명의 대두 가공 식품의 제조 방법의 상기 단계 (a)의 두유액과 식용 유지의 혼합 단계에 있어서, 두유액과 식용 유지의 균일한 혼합을 위하여 유화제를 첨가할 수 있다. In the step of mixing the soybean milk and the edible oil in the step (a) of the method for producing a soybean processed food of the present invention, an emulsifier may be added for uniform mixing of the soybean milk and the edible oil.
사용될 수 있는 바람직한 유화제로서는 폴리 솔베이트류, 유기산 모노글리세라이드류, 폴리 글리세린 지방산 에스테르류, 솔비탄 지방산 에스테르류, 레시틴, 효소 분해 레시틴 등 통상적인 유화제를 들 수 있다. 유화제를 사용하면 수 분산성의 향상되어 결과적으로 다음 단계 (b) 단계의 젖산균에 의하여 응고 반응이 균일하게 수행될 수 있다. 그러나 유화제를 사용하지 않더라도 시중에서 시판되는 성능이 우수한 유화기, 균질기 등을 이용할 경우, 일정 시간 균일한 유화 상태를 유지할 수 있고 균일한 유화가 유지된 상태에서 젖산균을 접종하여 응고 반응을 수행하게 되면 의도하는 두유액과 식용 유지 혼합물의 응고물을 얻을 수 있으므로 유화제의 사용이 본 발명에 반드시 필요한 것은 아니다. Preferred emulsifiers that may be used include conventional emulsifiers such as polysorbates, organic acid monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, lecithin, and enzyme-degrading lecithin. The use of an emulsifier improves the water dispersibility and consequently the coagulation reaction can be uniformly carried out by the lactic acid bacteria in the next step (b). However, even when an emulsifier is not used, it is possible to maintain a uniform emulsified state for a predetermined period of time by using an emulsifier or a homogenizer having excellent performance on the market, and in the state where uniform emulsification is maintained, the lactic acid bacteria are inoculated to perform a coagulation reaction The use of an emulsifier is not necessarily required in the present invention since it is possible to obtain a coagulated product of an intended soy milk solution and a edible oil mixture.
또한 상기 단계 (a)의 두유액과 식용 유지의 혼합 단계에 있어서, 식용 유지의 산폐율을 낮추기 위하여 항산화제인 아스코빈산, 아스코빈산 나트륨, 토코페롤, 레시틴, 구연산, 베타 카로틴 등을 첨가할 수도 있으며, 유화 후에 유화 상태를 안정시키기 위하여 잔탄검(Xanthan gum)이나 글루코만난(Glucomannan)등의 천연 검(gum)을 포함하는 다당류와 이들의 염류나 유도체, 셀룰로오스나 셀룰로오스 유도체, 폴리비닐 알코올, 산화 에틸렌 중합체 등의 유화 안정제를 첨가할 수도 있다. In the step (a) of mixing the soybean milk and the edible oil, antioxidants such as ascorbic acid, sodium ascorbate, tocopherol, lecithin, citric acid, and beta carotene may be added to lower the acid- Polysaccharides including natural gums such as xanthan gum and glucomannan, salts or derivatives thereof, cellulose or cellulose derivatives, polyvinyl alcohol, ethylene oxide polymers, etc., for stabilizing the emulsified state after emulsification Of an emulsifying stabilizer may be added.
또한 상기 단계 (a)의 두유액과 식용 유지의 혼합 단계에 있어서, 기호성과 기능성의 향상을 위하여 감미제, 풍미제, 생리활성 성분, 미네랄 등을 첨가할 수도 있다. In addition, sweeteners, flavors, physiologically active ingredients, minerals, and the like may be added to the mixture of the soy milk solution and the edible oil in step (a) to improve palatability and functionality.
감미제는 본 발명의 대두 가공 식품이 적당한 단맛을 나게 하는 양으로 사용될 수 있으며, 천연의 것이거나 합성된 것일 수 있다. 바람직하게는 천연 감미제를 사용하는 경우인데, 천연 감미제로서는 옥수수 시럽 고형물, 꿀, 수크로오스, 프룩토오스, 락토오스, 말토오스 등의 당 감미제를 들 수 있다.The sweetener may be used in an amount such that the soybean processed food of the present invention is in an appropriate sweet taste, and may be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.
풍미제는 맛이나 향을 좋게 하기 위하여 사용될 수 있는데, 천연의 것과 합성된 것 모두 사용될 수 있다. 바람직하게는 천연의 것을 사용하는 경우이다. 천연의 것을 사용할 경우에 풍미 이외에 영양 강화의 목적도 병행할 수 있다. 천연 풍미제로서는 사과, 레몬, 감귤, 포도, 딸기, 복숭아 등에서 얻어진 것이거나 녹차잎, 둥굴레, 대잎, 계피, 국화 잎, 자스민 등에서 얻어진 것일 수 있다. 또 인삼(홍삼), 죽순, 알로에 베라, 은행 등에서 얻어진 것을 사용할 수 있다. 천연 풍미제는 액상의 농축액이나 고형상의 추출물일 수 있다. 경우에 따라서 합성 풍미제가 사용될 수 있는데, 합성 풍미제는 에스테르, 알콜, 알데하이드, 테르펜 등의 형태의 것들이 이용될 수 있다.Flavors may be used to enhance taste or flavor, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. Examples of natural flavoring agents include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavoring agents may be used depending on the case. Synthetic flavoring agents such as esters, alcohols, aldehydes and terpenes may be used.
생리 활성 물질로서는 카테킨, 에피카테킨, 갈로가테킨, 에피갈로카테킨 등의 카테킨류나, 레티놀, 아스코르브산, 토코페롤, 칼시페롤, 티아민, 리보플라빈 등의 비타민류 등이 사용될 수 있다. 미네랄로서는 칼슘, 마그네슘, 크롬, 코발트, 구리, 불소화물, 게르마늄, 요오드, 철, 리튬, 마그네슘, 망간, 몰리브덴, 인, 칼륨, 셀레늄, 규소, 나트륨, 황, 바나듐, 아연 등이 사용될 수 있다. Examples of the physiologically active substance include catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine and riboflavin. As the mineral, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc can be used.
또한 본 발명의 상기 단계 (a)의 두유액과 식용 유지의 혼합 단계에 있어서, 상기 감미제 등 이외에도 필요에 따라 보존제, 산미료, 점증제 등을 첨가할 수도 있다. In addition, in the step of mixing the soybean milk and the edible oil in the step (a) of the present invention, preservatives, acidifiers, thickeners and the like may be added in addition to the sweeteners.
사용될 수 있는 보존제로서는 소듐 소르브산칼슘, 소르브산나트륨, 소르브산칼륨, 벤조산칼슘, 벤조산나트륨, 벤조산칼륨, EDTA(에틸렌디아민테트라아세트산) 등을 들 수 있다.Examples of the preservative which can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate and EDTA (ethylenediaminetetraacetic acid).
사용될 수 있는 산미료로서는 연산, 말산, 푸마르산, 아디프산, 인산, 글루콘산, 타르타르산, 아스코르브산, 아세트산, 인산 등을 들 수 있다. 이러한 산미료는 맛을 증진시키는 목적 이외에 미생물의 증식을 억제할 목적으로 적정 산도로 되도록 첨가될 수 있다. Examples of the acidulant that can be used include acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such an acidulant may be added to bring about a desired acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste.
사용될 수 있는 점증제로서는 현탁화 구현제, 침강제, 겔형성제, 팽화제 등을 들 수 있다.Agents that may be used include suspending agents, sedimentation agents, gel formers, bulking agents and the like.
이러함 유화제, 유화 안정제, 보존제 등의 첨가제는 그것이 첨가되는 목적을 달성할 수 있는 한 미량으로 첨가되어 사용되는 것이 바람직하다. 미량이란 수치적으로 표현할 때 두유액과 식용 유지의 혼합물 100 중량부를 기준으로 할 때 0.0005 중량부 내지 약 5 중량부 범위를 의미한다.It is preferable that additives such as these emulsifiers, emulsifying stabilizers, preservatives and the like are added and used in such a small amount as to attain the object to which they are added. The term " trace amount " means 0.0005 parts by weight to about 5 parts by weight based on 100 parts by weight of the mixture of soybean milk and edible oil when expressed numerically.
본 발명의 치즈 맛 내지 버터 맛을 가진 대두 가공 식품의 제조 방법에 있어서, 상기 단계 (b)의 응고 단계를 통하여 얻어지는 결과물은 치즈 맛 내지 버터 맛을 가지지만 성상은 호상이다. 호상인 상태로 사용, 유통될 수 있지만 성상을 시중에 유통되는 다양한 치즈 내지 버터 성상을 가지도록, 상기 단계 (b)의 응고 단계 이외에 추가의 응고 단계를 수행할 수 있으며, 또한 필요에 따라 그 응고물의 수분 제거 단계가 추가로 포함될 수 있다.In the method for producing a soybean-processed food having a cheese flavor and a buttery taste according to the present invention, the resultant product obtained through the solidifying step of the step (b) has a cheese flavor and a buttery taste, but has an asterisk. Further coagulation steps other than the solidification step of step (b) may be carried out so as to have a variety of cheeses or butter formulations which can be used and circulated in the form of an ellipse, A water removal step of water may be further included.
상기 추가의 응고 단계는 물리적 방법, 화학적 방법 또는 이들을 혼합한 방법으로 수행될 수 있다.The further coagulation step may be carried out by physical, chemical or a mixture thereof.
물리적 방법으로는 가열을 들 수 있으며, 화학적 방법으로는 산, 염기 등의 응고제를 사용한 방법을 들 수 있다.Physical methods include heating, and chemical methods include methods using a coagulant such as an acid or a base.
상기 단계 (b)에서 젖산균이 생성하는 젖산에 의하여 이미 1차 응고가 이루어진 상태이므로, 상기 추가의 응고 단계는 물리적 방법에 의한 응고만으로도 충분하지만, 신속·용이한 응고 반응을 위해서는 물리적 방법과 더불어 화학적 방법을 동시에 수행할 수 있다.Since the primary solidification has already been carried out by the lactic acid produced by the lactic acid bacteria in the step (b), the solidification by the physical method is sufficient for the additional solidification step. However, for the rapid and easy solidification reaction, Method can be performed at the same time.
응고제는 무기성 응고제와 유기성 응고제가 모두 사용될 수 있는데, 사용될 수 있는 응고제로서는 예컨대 염화마그네슘을 주성분으로 하는 간수, 염화마그네슘, 염화칼슘, 황산마그네슘, 황산칼슘, 글루코노델타락톤(Glucono-delta-Lactone), 유산칼슘, 또는 유기산(구연산, 식초(곡물이 이용하여 얻어진 식초와 과일을 이용하여 얻어진 식초 포함), 아스콜빈산, 젖산, 레몬즙 등 산성을 띤 과즙), 탄닌, 이들의 조합 등을 들 수 있다. As the coagulant, both an inorganic coagulant and an organic coagulant may be used. Examples of the coagulant that can be used include magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, Glucono-delta-Lactone, , Calcium lactate, or organic acids (acidic juices such as citric acid, vinegar (including vinegar obtained using grains and fruits), ascorbic acid, lactic acid, lemon juice), tannins, combinations thereof and the like .
이러한 응고제는 응고 반응 후의 결과물(응고물)의 경도(硬度) 등을 고려하여 임의의 양으로 사용될 수 있으나, 통상은 두유액과 식용 유지의 혼합물 100 중량부를 기준으로 0.01 중량부 내지 20 중량부 범위 내에서 사용될 것이며, 바람직하게는 0.01 중량부 내지 2.0 중량부의 범위로 사용될 것이다. 응고 반응 시간은 두유액과 식용 유지 혼합물이 전체적으로 균일하게 응고될 때까지이며, 이러한 응고 반응 시간은 가열 온도, 가열 시간, 응고제의 사용량 등에 따라 달라지며, 당업자는 그의 통상의 능력 범위 내에서 전체적으로 균일하게 응고될 수 있는 가열 온도, 가열 시간, 응고제의 사용량 등을 결정할 수 있다. 예컨대 아래의 실시예에서 확인되듯이 물리적 방법으로서 가열만을 통하여 응고시킬 경우, 응고 반응 온도를 80~90℃의 범위로 하면 응고 반응 시간은 15분 내지 30분 정도이다.Such a coagulant may be used in an arbitrary amount in consideration of the hardness of the resultant (solidified product) after the coagulation reaction. Usually, the coagulant is used in an amount of 0.01 to 20 parts by weight based on 100 parts by weight of the mixture of soybean milk and edible oil And is preferably used in the range of 0.01 to 2.0 parts by weight. The solidification reaction time depends on the heating temperature, the heating time, the amount of the coagulant used, and the like, and those skilled in the art will appreciate that the coagulation reaction time is uniformly uniform throughout the soy milk solution and the edible oil mixture, The heating temperature, the heating time, the amount of the coagulant used, and the like, which can be solidified, can be determined. For example, as shown in the following examples, when the solidification is carried out only by heating as a physical method and the solidification reaction temperature is in the range of 80 to 90 ° C, the solidification reaction time is about 15 minutes to 30 minutes.
본 발명의 치즈 맛 내지 버터 맛을 가진 대두 가공 식품의 제조 방법은 상기 단계 (b)의 응고 단계 후에 또는 상기 추가의 응고 단계 후에 압착 등의 방법을 통하여 그 응고물의 수분을 제거하는 단계를 추가로 포함할 수 있다. 상기 단계 (b)의 응고 단계를 통하여 얻어지거나 상기 추가의 응고 단계를 통하여 얻어진 두유액과 식용 유지의 응고물 자체가 치즈나 버터 대용으로 이용될 수 있으나, 소비자의 다양한 기호성에 맞추기 위하여 수분 함량을 다양화시켜 최종 제품을 만들어 낼 수 있다. 수분 함량을 조절함으로써 최종 제품을 분말 형태로 제조하거나, 단면이 사각 형상 또는 원 형상을 갖도록 성형할 수도 있다. 치즈 또는 버터와 유사한 맛과 성상을 갖도록 하기 위해서 수분 제거는 상기 단계 (b) 또는 상기 추가의 응고 단계에서 얻어진 두유액과 식용 유지의 응고물에서 40%(v/v) 내지 60%(v/v) 제거하는 것이 바람직하다. 이러한 수분 제거 단계에서, 성형 단계가 동시에 수행될 경우, 이러한 성형 단계는 치즈 또는 버터가 일반적으로 성형되는 형상을 차용하여 수행되는 것이 바람직하다. The method for producing a soybean-processed food having a cheese flavor and a buttery taste according to the present invention further comprises the step of removing water from the solidification product by a method such as compression after the solidification step of the step (b) or after the additional solidification step . The coagulated product of the soy milk solution and the edible oil obtained through the solidification step in the step (b) or obtained through the additional solidification step may be used as a substitute for cheese or butter. However, in order to meet various consumer preferences, It is possible to make a final product by diversification. The final product may be prepared in powder form by adjusting the moisture content, or may be shaped to have a square or circular cross section. (V / v) to 60% (v / v) to 60% (v / v) in the coagulated soy milk and edible oil obtained in step (b) or the further coagulation step, v). In this water removal step, when the molding step is performed at the same time, it is preferable that such molding step is carried out by borrowing the shape in which cheese or butter is generally molded.
본 발명의 치즈 맛 내지 버터 맛을 가진 대두 가공 식품의 제조 방법에 있어서, 상기 응고 단계 후에 또는 상기 수분 제거 단계 후에 숙성 단계가 추가로 포함될 수 있다. 이러한 숙성 단계에서는 수분 증발과 공기 중의 잡균의 번식을 방지하기 위하여 파라핀을 입혀 숙성시킬 수 있으며, 이러한 숙성 기간은 짧게는 10일 길게는 3년까지로 할 수 있다. 또한 이러한 숙성 단계에서 인위적으로 효모나 젖산균을 접종하여 숙성시킬 수도 있다.In the method for producing a soybean-processed food having a cheese flavor and a buttery taste according to the present invention, an aging step may be further included after the solidifying step or after the moisture removing step. In this aging stage, paraffin can be applied and maturing in order to prevent water evaporation and propagation of germs in the air. The aging period can be as short as 10 days to as long as 3 years. In this aging step, yeast or lactic acid bacteria may be inoculated and matured.
수분 제거 여부, 숙성 여부, 숙성 기간에 따라, 본 발명의 대두 가공 식품은 치즈 또는 버터와 동일하게 소프트(soft)한 질감을 갖거나, 세미 소프트(semi-soft)한 질감을 갖거나 하드(hard)한 질감을 갖게 할 수 있다. Depending on whether moisture is removed, aged or aged, the soybean processed food of the present invention may have a soft texture like cheese or butter, a semi-soft texture, or a hard ) Can have a texture.
다른 측면에 있어서, 본 발명은 전술한 바의 본 발명의 대두 가공 식품의 제조 방법에 의하여 얻어진 대두 가공 식품에 관한 것이다.In another aspect, the present invention relates to a soybean processed food obtained by the above-described method for producing a soybean processed food of the present invention.
따라서 본 발명의 대두 가공 식품은 기본적으로 두유액과 식용 유지를 균일하게 혼합하고 그 혼합물을 젖산균 발효에 의한 단백질 응고 반응을 통하여 응고시킨 것으로서 치즈 또는 버터 맛을 가짐과 함께, 바람직하게는 그 성상 또한 치즈 또는 버터와 유사한 성상을 가진 것으로 이해할 수 있다. 나아가 그 응고물로부터 수분이 제거된 형태의 것과 숙성된 형태의 것을 모두 포함하는 것으로 이해할 수 있다.
Therefore, the soybean processed food of the present invention is basically prepared by uniformly mixing soybean milk and edible oil and solidifying the mixture through protein coagulation reaction by fermentation with lactic acid bacteria, and has a cheese or butter taste, Cheese or butter. ≪ / RTI > Further, it can be understood that both the form in which moisture is removed from the solidified product and the form in which the moisture is removed from the solidified form are all included.
전술한 바와 같이, 본 발명에 따르면 대두 가공 식품의 제조 방법 및 그 방법에 의하여 얻어진 대두 가공 식품을 제공할 수 있다. INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to provide a method for producing a soybean-processed food and a soybean-processed food obtained by the method.
본 발명의 대두 가공 식품은 두유액과 식용 유지를 혼합하고 젖산균에 의한 단백질 응고 반응을 통하여 응고시켜 얻어짐으로써 치즈 또는 버터와 맛이 유사하고, 추가적인 응고시키고 압착 등을 통한 수분을 제거할 경우 성상도 치즈 내지 버터와 유사한 성상을 가지도록 할 수 있다. The soybean processed food of the present invention is obtained by mixing soybean milk and edible oil and solidifying through protein coagulation reaction by lactic acid bacteria, so that the taste is similar to that of cheese or butter, and when water is removed by further coagulation and compression, It is also possible to have characteristics similar to cheese or butter.
따라서 본 발명의 대두 가공 식품은 치즈 또는 버터 대용 식품으로 이용될 수 있으며, 식용 유지로서 땅콩유, 팜유 등 식물성 유지를 사용하게 되면, 식물성 재료만으로 얻어질 수 있기 때문에, 비만이나 고지혈증 등의 염려 없이 다이어트 식품으로 적합하고, 또한 소비자의 선호도에도 적합할 것으로 기대된다.
Therefore, the soybean processed food of the present invention can be used as a substitute for cheese or butter, and if a vegetable oil such as peanut oil or palm oil is used as a edible oil, it can be obtained only with a vegetable material. Therefore, without concern about obesity or hyperlipemia It is expected to be suitable as a diet food and also suitable for consumers' preference.
이하 본 발명을 실시예 및 실험예를 통하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.
<< 실시예Example > > 젖산균을 이용한 대두 가공 식품의 제조Production of Soybean Processed Foods Using Lactic Acid Bacteria
<실시예 1> 젖산균을 이용한 대두 가공 식품의 제조예 1 Example 1 Production Example 1 of Soybean Processed Food Using Lactic Acid Bacteria
백태 50 kg을 300ℓ의 깨끗한 물에 8~15시간 수침한 후 건져내어 물을 500ℓ가수하면서 마쇄하였다. 마쇄한 콩죽은 압력솥을 이용해 삶은 후 여과기를 거쳐 비지를 여과하여 두유를 수득하였다. 50 kg of white pine was soaked in 300 liters of clean water for 8 to 15 hours, and then recovered. The cooked sponge was boiled using a pressure cooker, filtered through a filter, and soybean milk was obtained.
수득한 두유(두유농도 8~11 %, 즉 고형분 8~11 중량% + 물 89~92 중량%) 90 중량%에 유지방 10 중량%를 첨가하여 균일하게 교반·혼합한 후 젖산균(락토바실루스 플란타럼과 비피도박테리움 비피덤의 혼합균)(1.0×105 cells/ml)을 5 v/v 내지 20 v/v로 접종하고 25℃ 내외에서 약 24시간 발효시켜 호상의 발효물을 얻었다. 이 발효물을 80~90℃의 온도로 가열·유지시켜 15 분 내지 30 분 정도 단백질 응고 반응을 수행하였다. 응고 반응을 종료하고 난 후 성형틀에 넣고 압착기로 압착하여 수분을 약 50% 제거함과 함께 직육면체 형상의 대두 가공 식품을 제조하였다. 10% by weight of a milk fat was added to 90% by weight of the obtained soybean milk (soybean milk concentration of 8 to 11%, that is, 8 to 11% by weight of solid content + 89 to 92% by weight of water), and the mixture was homogeneously stirred and mixed. Then lactic acid bacteria (lactobacillus planta (1.0 × 10 5 cells / ml) was inoculated at a concentration of 5 v / v to 20 v / v and fermented at about 25 ° C. for about 24 hours to obtain a fermented product. The fermentation product was heated and maintained at a temperature of 80 to 90 ° C. and subjected to protein coagulation reaction for 15 to 30 minutes. After completion of the solidification reaction, the mixture was placed in a mold and pressed with a press to remove about 50% of water, and a rectangular parallelepiped shaped soybean processed food was prepared.
<실시예 2> 젖산균을 이용한 대두 가공 식품의 제조예 2 Example 2 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 2
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 첨가량을 20 중량%로 하였다.Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 20% by weight.
<실시예 3> 젖산균을 이용한 대두 가공 식품의 제조예 3 Example 3 Production Example 3 of Soybean Processed Food Using Lactic Acid Bacteria
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 첨가량을 30 중량%로 하였다.Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 30% by weight.
<실시예 4> 젖산균을 이용한 대두 가공 식품의 제조예 4 Example 4 Production Example 4 of Soybean Processed Food Using Lactic Acid Bacteria
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 첨가량을 40 중량%로 하였다.Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 40% by weight.
<실시예 5> 젖산균을 이용한 대두 가공 식품의 제조예 5 Example 5 Production Example 5 of Soybean Processed Food Using Lactic Acid Bacteria
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 첨가량을 50 중량%로 하였다.Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 50% by weight.
<실시예 6> 젖산균을 이용한 대두 가공 식품의 제조예 6 Example 6 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 6
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 첨가량을 60 중량%로 하였다.Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 60% by weight.
<실시예 7> 젖산균을 이용한 대두 가공 식품의 제조예 7 Example 7 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 7
상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방 10 중량% 대신에 땅콩유 10 중량%를 사용하였다.Soybean processed foods were prepared in the same manner as in <Example 1> except that 10 wt% of peanut oil was used instead of 10 wt% of the milk fat.
<실시예 8> 젖산균을 이용한 대두 가공 식품의 제조예 8 Example 8 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 8
상기 <실시예 2>와 동일하게 대두 가공 식품을 제조하되, 유지방 20 중량% 대신에 땅콩유 20 중량%를 사용하였다.Soybean processed food was prepared in the same manner as in <Example 2> except that 20 wt% of peanut oil was used instead of 20 wt% of the milk fat.
<실시예 9> 젖산균을 이용한 대두 가공 식품의 제조예 9 Example 9 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 9
상기 <실시예 3>과 동일하게 대두 가공 식품을 제조하되, 유지방 30 중량% 대신에 땅콩유 30 중량%를 사용하였다.Soybean processed food was prepared in the same manner as in Example 3 except that 30 wt% of peanut oil was used instead of 30 wt% of the milk fat.
<실시예 10> 젖산균을 이용한 대두 가공 식품의 제조예 10 Example 10 Production Example 10 of Soybean Processed Food Using Lactic Acid Bacteria
상기 <실시예 4>와 동일하게 대두 가공 식품을 제조하되, 유지방 40 중량% 대신에 땅콩유 40 중량%를 사용하였다.Soybean processed foods were prepared in the same manner as in Example 4 except that 40% by weight of peanut oil was used instead of 40% by weight of the milk fat.
<실시예 11> 젖산균을 이용한 대두 가공 식품의 제조예 11 Example 11 Production Example 11 of Soybean Processed Food Using Lactic Acid Bacteria
상기 <실시예 5>와 동일하게 대두 가공 식품을 제조하되, 유지방 50 중량% 대신에 땅콩유 50 중량%를 사용하였다.Soybean processed foods were prepared in the same manner as in Example 5 except that 50 wt% of peanut oil was used instead of 50 wt% of the milk fat.
<실시예 12> 젖산균을 이용한 대두 가공 식품의 제조예 12 Example 12 Production of Soybean-Processed Food Using Lactic Acid Bacteria Example 12
상기 <실시예 6>과 동일하게 대두 가공 식품을 제조하되, 유지방 60 중량% 대신에 땅콩유 60 중량%를 사용하였다.
Soybean processed foods were prepared in the same manner as in Example 6, except that 60% by weight of peanut oil was used instead of 60% by weight of the milk fat.
<< 실험예Experimental Example > > 대두 가공 식품의 관능 평가Sensory Evaluation of Soybean Processed Foods
상기 실시예에서 얻어진 대두 가공 식품의 맛에 대해서 관능평가를 실시하였다. The taste of the soybean processed food obtained in the above Examples was subjected to sensory evaluation.
관능평가는 20명의 관능평가 요원을 대상으로 맛에 대해서 아래와 같은 항목으로 응답하도록 하였으며, 그 결과를 아래의 [표 1]에 아래의 각 항목에 대해서 응답한 응답자 수를 나타내었다.The sensory evaluation was carried out by 20 sensory evaluators. The results were as shown in the following table. The results are shown in Table 1 below.
<맛><Taste>
A: 두부 맛과 유사함(치즈 맛이나 버터 맛이 거의 느껴지지 않음)A: Similar to tofu (almost no cheese or butter flavor)
B: 치즈 맛과 유사함B: Similar to cheese flavor
C: 치즈와 버터의 맛이 동시에 느껴짐(치즈와 유사하기도 하고 버터와 유사하기도 함)C: Taste of cheese and butter at the same time (similar to cheese and similar to butter)
D: 버터 맛과 유사함D: Similar to butter taste
비교예로서는 상기 <실시예 1>과 동일하게 대두 가공 식품을 제조하되, 유지방의 함량을 5%로 하였다.
As a comparative example, soybean processed foods were prepared in the same manner as in <Example 1>, except that the content of the milk fat was 5%.
상기 [표 1]의 관능평가 결과는 전체적으로 식용 유지가 포함될 경우에 치즈 맛 내지 버터 맛을 가짐을 보여준다. 유지방이나 땅콩유 등 식용 유지 함량(50 중량% 내지 60 중량%)이 높을수록 버터 맛이 강해지고, 그 함량이 중간 수준(10 중량% 내지 40 중량%)에서는 치즈 맛이 강해지며, 그 함량이 극히 낮아지면(5 중량% 이하) 두부 맛이 강해짐을 보여준다. The sensory evaluation results of the above [Table 1] show cheese taste or buttery taste when edible oil is included as a whole. The higher the edible fat content (50 to 60% by weight) such as the milk fat or peanut oil, the stronger the butter taste, and the medium taste (10 to 40% (5% by weight or less) shows that the tofu taste is intensified.
성상은 응고 반응 후 수분을 50% 제거한 경우에는 고형물의 성상을 가지나 바스러지는 특성을 보였다.When the water was removed by 50% after the solidification reaction, the properties showed a property of being solubilized but having solids property.
Claims (10)
(b) 그 혼합물에 락토바실루스 플란타럼과 비피도박테리움 비피덤의 혼합균을 접종하고 20 내지 26시간 발효시켜 젖산균에 의하여 생성된 젖산에 의하여 단백질 응고 반응이 수행되도록 하는 단계, 및
(c) 상기 (b) 단계에서 얻어진 생성물을 탈수시켜 수분을 40%(v/v) 내지 60%(v/v) 제거하는 단계를 포함하는,
버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법.
(a) mixing 40 to 50% by weight of a soybean milk solution having a solid content of 8 to 11% by weight with 50 to 60% by weight of a milk fat or peanut oil as an edible oil,
(b) inoculating the mixture with a mixed bacterium of Lactobacillus plantarum and Bifidobacterium bifidum, fermenting the mixture for 20 to 26 hours, and causing the protein coagulation reaction to be carried out by lactic acid produced by lactic acid bacteria; and
(c) dehydrating the product obtained in step (b) to remove moisture from 40% (v / v) to 60% (v / v)
A method of producing soybean processed food having the characteristics and taste of butter.
상기 단계 (a)에서 유화제, 항산화제 및 유화 안정제를 각각 두유액과 식용 유지의 혼합물 100 중량부를 기준으로 할 때 0.0005 중량부 내지 5 중량부 범위로 첨가하는 것을 특징으로 하는 버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법.
The method of claim 1, wherein
Wherein the emulsifier, the antioxidant and the emulsion stabilizer are added in the range of 0.0005 parts by weight to 5 parts by weight based on 100 parts by weight of the mixture of the soy milk solution and the edible oil in the step (a) Process for the manufacture of soybeans processed foods.
상기 단계 (b)의 응고 단계 후에, 추가의 응고 단계가 포함되고, 그 추가의 응고 단계는 물리적 방법, 화학적 방법 또는 이들을 혼합한 방법으로 수행되는 것을 특징으로 하는 버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법.
The method according to claim 1,
Characterized in that after the solidifying step of step (b), an additional solidifying step is included and the further solidifying step is carried out in a physical, chemical or a mixture thereof. Method of manufacturing food.
상기 화학적 방법은 간수, 염화마그네슘, 염화칼슘, 황산마그네슘, 황산칼슘, 글루코노델타락톤, 유산칼슘, 유기산 및 탄닌으로 구성된 군에서 선택된 하나 이상의 응고제를 사용한 방법인 것을 특징으로 하는 버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법.
The method according to claim 6,
Wherein the chemical method is a method using at least one coagulant selected from the group consisting of trehalose, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, glucono delta lactone, calcium lactate, organic acid and tannin. Process for the manufacture of soybeans processed foods.
상기 수분 제거 단계 후에 숙성 단계가 추가로 수행되는 것을 특징으로 하는 버터의 성상과 맛을 가진 대두 가공 식품의 제조 방법.
The method according to claim 1,
Characterized in that an aging step is further carried out after the moisture removal step.
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