KR102677040B1 - Vegetable milk tea using boiled brown rice cultured with mushroom and soft soybean curd - Google Patents

Abstract

The present invention relates to a method for producing tofu milk tea, which includes the steps of adding fermented brown rice, silken tofu and sugar to water, heating the pulverized product, adding black tea, steeping it, and then filtering. It relates to manufactured tofu milk tea.

Description

Vegetable milk tea using boiled brown rice cultured with mushroom and soft soybean curd}

The present invention includes the steps of inoculating brown rice with a mushroom mycelium culture medium and then culturing the fermented brown rice to produce fermented brown rice; A method for producing tofu milk tea, comprising the step of adding the prepared fermented brown rice, silken tofu, and allulose to water, heating the pulverized product, adding black tea, steeping, and then filtering. It relates to tofu milk tea made with .

Milk tea is a method of drinking black tea that was developed in England. It is a British beverage made by steeping Assam and black tea and mixing it with milk and sugar. Milk tea is consumed as a favorite food not only in the UK but also in Hong Kong, which was influenced by the UK, and is enjoyed as a favorite drink by many people in Korea as well. There are two ways to make milk tea: pour black tea into a glass and then add milk, or pour milk into a glass and then add black tea, but it does not affect the taste of the tea. Additionally, milk tea can be divided into English milk tea, which involves heating milk and adding it to black tea, and Japanese royal milk tea, which involves boiling black tea and milk together. When black tea and milk are blended, casein, a protein contained in milk, has the effect of softening the black tea. However, most of these existing milk teas are manufactured using the same manufacturing method, which not only has a monotonous taste but also has limitations in terms of nutrition.

Milk, which is essential for milk tea, contains 4.8-5.2% lactose, and when milk is consumed, lactose enzyme produced in the small intestine hydrolyzes lactose into glucose and galactose to aid digestion and absorption. . However, in people who have weak or deficient secretion of this enzyme, when drinking milk, lactose is fermented by intestinal bacteria in the cecum and changes into organic acid, causing symptoms such as diarrhea, cramps, and swelling. This is called lactose intolerance. It is reported that approximately two-thirds of the world's population has problems digesting milk, and in Korea, this applies to approximately 84%.

When consumers with lactose intolerance drink milk, they have difficulty digesting milk and feel uncomfortable in their stomachs. In severe cases, they may experience abdominal pain and diarrhea. This also differs by race and culture. In Germany, only about 15% of the population lacks lactase, while in Japan, 100% of the population lacks lactase. This type of lactose degrading enzyme is present in large quantities in digestive enzymes during childhood (0 to 3 years old), but its secretion gradually decreases and it is rarely produced after adulthood.

Mushrooms have effective disease prevention effects such as immune activation, anticancer activity, antithrombotic activity, anticholesterol activity, and antioxidant activity, and contain a lot of dietary fiber, so they are expected to have medicinal effects such as relieving constipation and obesity. It is attracting attention as a functional food.

Tofu is a food made by coagulating soy milk made from soybeans by adding a coagulant, and has been one of the most common food ingredients on our tables for a long time. Tofu contains about 83% moisture, about 9.3% protein, about 5.6% fat, and about 12 mg/g calcium. When converted to dry tofu, it contains about 50% protein, 33% fat, and Additionally, it is composed of carbohydrates and minerals.

A chemical called isoflavone contained in soy protein has a similar function to the female hormone, estrogen, and suppresses the function of male hormones that promote baldness, while also preventing depression, osteoporosis, and flushing (face flushing). It works to relieve menopausal symptoms that may occur due to lack of female hormones and lowers blood cholesterol.

Korean Patent Publication No. 2022-0074419 discloses low-lactose licorice milk tea, and Korean Patent Publication No. 2022-0119225 discloses a method for producing buckwheat milk tea, but vegetable culture using mushroom cultured brown rice and silken tofu of the present invention is disclosed. It is different from milk tea.

The present invention was created in response to the above-mentioned needs, and the present invention is to produce milk tea with excellent nutritional content and preference while using only plant-based ingredients without using animal ingredients such as milk when manufacturing milk tea, mushroom culture, The purpose is to provide a method for producing high-quality milk tea by optimizing the production conditions for brown rice production, tofu production, and mixing.

In order to solve the above problem, the present invention is characterized in that it is manufactured by adding fermented mushroom brown rice, silken tofu and allulose to water, heating the pulverized product, adding black tea, steeping it, and then filtering. Provides a method for manufacturing tofu milk tea.

Additionally, the present invention provides tofu milk tea prepared by the above method.

The milk tea of the present invention is expected to be able to provide milk tea for consumers who are lactose intolerant or vegan by using plant-based materials such as mushroom cultured brown rice and silken tofu instead of the milk used in making conventional milk tea. . In addition, by using mushroom fermented brown rice, it is possible to provide milk tea with improved quality and preference while containing abundant nutrients derived from mushroom mycelium and harmonizing well with the milk tea of the present invention.

In order to achieve the purpose of the present invention, the present invention

(1) preparing fermented brown rice by inoculating sterilized brown rice with mushroom mycelium culture and then culturing;

(2) preparing an extract by adding water to a mixture of loofah cucumbers, buckwheat sprouts, and grape stems and then extracting them;

(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and then steaming to produce fermented brown rice;

(4) immersing the beans in the extract prepared in step (2) above and then taking them out;

(5) preparing tofu water by mixing the beans taken out in step (4) with water, boiling the crushed beans, and then pressing them to separate the okara;

(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and

(7) Adding the fermented brown rice prepared in step (3) and the soft tofu and allulose prepared in step (6) to water, heating the pulverized product, adding black tea, steeping, and filtering. It provides a method for producing tofu milk tea, comprising:

In the method for producing tofu milk tea of the present invention, the fermented brown rice in step (1) can be preferably produced by inoculating sterilized brown rice with a mushroom mycelium culture medium and culturing it at 18-22°C for 15-25 days, More preferably, it can be prepared by inoculating sterilized brown rice with mushroom mycelium culture and culturing it at 18-22°C for 20 days.

The mushrooms in the mushroom mycelium culture medium used in the above inoculation are Hepatica chinensis, shiitake mushrooms, Sanghwang mushrooms, Reishi mushrooms, Bokryeong mushrooms, Agaricus mushrooms, Cordyceps sinensis, Lungji, Jeoryeong, oyster mushrooms, enoki mushrooms, king oyster mushrooms, cauliflower mushrooms, maitake mushrooms, It may be one or more mushrooms selected from the group consisting of chaga mushrooms, longevity mushrooms, wood ear mushrooms, willow mushrooms, deer antler reishi mushrooms, pine mushrooms, pine mushrooms, and truffles, but is not limited thereto.

In addition, in the method for producing tofu milk tea of the present invention, the extract in step (2) is preferably added to a mixture of scrub cucumber, buckwheat sprouts, and grape stems in a weight ratio of 3 to 5:3 to 5:1 to 3. It can be prepared by adding 13 to 17 times (v/w) water compared to the mixture and then extracting at 80 to 90°C for 20 to 40 minutes, more preferably using scrub cucumber, buckwheat sprouts and grape stems at 4:4: It can be prepared by adding 15 times (v/w) water compared to the mixture to a mixture mixed in a weight ratio of 2 and then extracting at 85°C for 30 minutes.

In addition, in the method for producing tofu milk tea of the present invention, step (4) can preferably be performed by immersing the beans in the extract for 5 to 10 hours at 18 to 22 ° C. and then taking them out.

In addition, in the method for producing tofu milk tea of the present invention, the tofu water in step (5) is preferably made by mixing soybeans with water in a ratio of 0.8 to 1.2:1.8 to 2.2 (w:v) and pulverizing soybeans for 90 to 90 minutes. Tofu can be prepared by boiling at 110℃ for 6 to 10 minutes and then pressing it to separate the okara. More preferably, the soybeans are mixed with water at a ratio of 1:2 (w:v) and ground soybeans are boiled at 100℃. You can prepare tofu water by boiling it for 8 minutes and then pressing it to separate the okara.

In addition, in the method for producing tofu milk tea of the present invention, step (7) preferably includes 750 to 850 parts by weight of water, 40 to 60 parts by weight of fermented brown rice, 120 to 160 parts by weight of soft tofu, and 5 to 15 parts by weight of allulose. After adding and heating the pulverized product, 3 to 7 parts by weight of black tea can be added, steeped for 2 to 10 minutes, and then filtered. More preferably, 40 to 60 g of fermented brown rice and soft tofu are added to 750 to 850 mL of water. After adding 120 to 160 g and 5 to 15 g of allulose and heating the pulverized product, 3 to 7 g of black tea can be added, steeped for 2 to 10 minutes, and then filtered, most preferably in 800 mL of water. After adding 50 g of fermented brown rice, 140 g of silken tofu, and 10 g of allulose, the pulverized product is heated, then 5 g of black tea is added, steeped for 5 minutes, and then filtered.

The method for producing tofu milk tea of the present invention is more specifically,

(1) inoculating sterilized brown rice with mushroom mycelium culture and culturing it at 18-22°C for 15-25 days to produce fermented brown rice;

(2) Add 13 to 17 times (v/w) water compared to the mixture to a mixture of loofah cucumbers, buckwheat sprouts and grape stems in a weight ratio of 3 to 5:3 to 5:1 to 3 and then incubate at 80 to 90°C. Preparing an extract by extracting for 20 to 40 minutes;

(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and steaming it to produce fermented brown rice;

(4) soaking the beans in the extract prepared in step (2) above for 5 to 10 hours at 18 to 22°C and then taking them out;

(5) Mix the soybeans taken out in step (4) above with water at a ratio of 0.8~1.2:1.8~2.2 (w:v), boil the pulverized soybeans at 90~110℃ for 6~10 minutes, and then press them to make okara. Preparing separated tofu water;

(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and

(7) Add 40 to 60 parts by weight of fermented brown rice prepared in step (3), 120 to 160 parts by weight of soft tofu prepared in step (6), and 5 to 15 parts by weight of allulose to 750 to 850 parts by weight of water. It may include the step of heating the pulverized material, adding 3 to 7 parts by weight of black tea, steeping for 2 to 10 minutes, and then filtering.

More specifically

(1) preparing fermented brown rice by inoculating sterilized brown rice with mushroom mycelium culture and culturing it at 18-22°C for 20 days;

(2) An extract is prepared by adding 15 times (v/w) water compared to the mixture to a mixture of loofah cucumbers, buckwheat sprouts, and grape stems in a weight ratio of 4:4:2 and then extracting at 85°C for 30 minutes. step;

(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and steaming it to produce fermented brown rice;

(4) soaking the beans in the extract prepared in step (2) above for 5 to 10 hours at 18 to 22°C and then taking them out;

(5) Mixing the soybeans taken out in step (4) above with water at a ratio of 1:2 (w:v), boiling the pulverized soybeans at 100°C for 8 minutes, and then pressing them to prepare tofu water with the okara separated. ;

(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and

(7) 50 parts by weight of the fermented brown rice prepared in step (3) above, 140 parts by weight of soft tofu prepared in step (6), and 10 parts by weight of allulose were added to 800 parts by weight of water, and the pulverized product was heated. Afterwards, it may include adding 5 parts by weight of black tea, steeping it for 5 minutes, and then filtering it.

The present invention also provides tofu milk tea prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to production examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1. Shiitake mushroom mycelium culture medium

The tip of the shiitake mushroom mycelium was cut into three parts with a platinum tooth, inoculated into PDA (Potato Dextrose Agar) in a 500 mL Erlenmeyer flask, and cultured. The shiitake mushroom liquid spawn obtained through the above culture was inoculated into sterilized PDB liquid medium and cultured at 25°C for 7 days. Only the cultured mycelium was recovered, a small amount of culture medium was added, pulverized with a grinder, and then added to the original culture medium and filtered.

Production example 2. Milk tea using brown rice and silken tofu

(1) Washed brown rice was placed in a PP container, the moisture content was adjusted to 25-50% (v/w), sterilized at 121°C for 60 minutes, and then cooled in a cooling room at 18-22°C.

(2) Fermented brown rice was prepared by inoculating the cooled brown rice in step (1) with the shiitake mushroom mycelium culture medium of Preparation Example 1 at a weight ratio of 9:1 and culturing it at 18-22°C for 20 days (inoculation 10 After several days, shake the container to create an air gap so that the culture is evenly distributed across the bottom of the container and the entire culture.

(3) Add 15 times (v/w) of purified water compared to the mixture to a mixture of commercially available dried scrub cucumbers, buckwheat sprouts, and grape stems in a weight ratio of 4:4:2, extract at 85°C for 30 minutes, and filter to obtain the extract. was manufactured.

(4) The extract prepared in step (3) was added to the fermented brown rice prepared in step (2) and cooked in a brown rice course in an electric rice cooker to prepare brown rice.

(5) Soybeans were soaked in the extract prepared in step (3) above for 5 to 10 hours at 18 to 22°C and then taken out.

(6) After mixing purified water with the beans taken out in step (5) above at a ratio of 1:2 (w:v), the crushed beans are boiled at 100°C for 8 minutes, placed in a filter net, and pressed to separate the okara (solid matter). After that, tofu water was prepared.

(7) 0.03-0.1% (w/v) of glucono delta lactone coagulant was added to the tofu prepared in step (6) above and coagulated to produce soft tofu.

(8) Add 50 g of brown rice prepared in step (4) above, 140 g of silken tofu and 10 g of allulose prepared in step (7) above to 800 mL of purified water and grind the finely ground product until the temperature reaches 80°C. After heating, 5 g of black tea was added thereto, steeped for 5 minutes, and then filtered to prepare milk tea.

Comparative Example 1. Milk tea using brown rice and silken tofu

(1) Brown rice was prepared by cooking brown rice soaked in purified water in a rice cooker.

(2) Purified water was added to soybeans and soaked for 5 to 10 hours at 18 to 22°C before being taken out.

(3) After mixing purified water with the beans taken out in step (2) above at a ratio of 1:2 (w:v), the crushed beans are boiled at 100°C for 8 minutes, placed in a filter net, and pressed to separate the okara (solid matter). After that, tofu water was prepared.

(4) Soft tofu was prepared by adding 0.03 to 0.1% (w/v) of a coagulant of glucono delta lactone to the tofu prepared in step (3) above and coagulating it.

(5) Add 50 g of brown rice prepared in step (1) above, 140 g of soft tofu and 10 g of allulose prepared in step (4) above to 800 mL of purified water and grind the finely ground product until the temperature reaches 80°C. After heating, 5 g of black tea was added thereto, steeped for 5 minutes, and then filtered to prepare milk tea.

Comparative Example 2. Milk tea using brown rice and silken tofu

(1) Washed brown rice was placed in a PP container, the moisture content was adjusted to 25-50% (v/w), sterilized at 121°C for 60 minutes, and then cooled in a cooling room at 18-22°C.

(2) Fermented brown rice was prepared by inoculating the cooled brown rice in step (1) with the shiitake mushroom mycelium culture medium of Preparation Example 1 at a weight ratio of 9:1 and culturing it at 18-22°C for 20 days (inoculation 10 After several days, shake the container to create an air gap so that the culture is evenly distributed across the bottom of the container and the entire culture.

(3) Purified water was added to the fermented brown rice prepared in step (2) above and cooked in a rice cooker to prepare brown rice.

(4) Soybeans were soaked in purified water at 18-22°C for 5-10 hours and then taken out.

(5) After mixing purified water with the beans taken out in step (4) above at a ratio of 1:2 (w:v), the crushed beans are boiled at 100°C for 8 minutes, placed in a filter net, and pressed to separate the okara (solid matter). After that, tofu water was prepared.

(6) Soft tofu was prepared by adding 0.03 to 0.1% (w/v) of a coagulant of glucono delta lactone to the tofu prepared in step (5) above and coagulating it.

(7) Add 50 g of brown rice prepared in step (3) above, 140 g of silken tofu prepared in step (6), and 10 g of allulose to 800 mL of purified water and grind the finely ground product until the temperature reaches 80°C. After heating, 5 g of black tea was added thereto, steeped for 5 minutes, and then filtered to prepare milk tea.

Example 1. Beta-glucan (β-glucan) content of milk tea

To analyze the beta-glucan content, the total glucan was calculated and then the alpha-glucan content was subtracted to measure the beta-glucan content. Total glucans were decomposed by adding 0.1 g of sample to a tube with 1.5 mL of 37% (v/v) HCl and reacting for 40 minutes in a water bath at 30°C. After that, 10 mL of distilled water was added, vortexed, and reacted at 100°C for 2 hours. 10 mL of 2N KOH was added at room temperature, and the mixture was adjusted to 100 mL with 200mM sodium acetate buffer and thoroughly mixed. . Afterwards, 0.1 mL of exo-1,3-β-glucanase plus β-glucosidase dissolved in 200mM sodium acetate buffer was added to 0.1 mL of the above-mentioned mixture. was added, 0.2 mL of acetate buffer was added as a reagent blank, 0.1 mL of D-glucose standard and 0.12 mL of acetate buffer were added, mixed, and reacted at 40°C for 60 minutes. Then, 3 mL of GOPOD (glucose oxidase/peroxidase mixture) was added and reacted at 40°C for 20 minutes, and then the absorbance was measured at 510 nm. Next, alpha-glucan was prepared by mixing 0.1 mL of sample and 2 mL of 2M KOH for 20 minutes, adding 8 mL of 1.2M sodium acetate buffer, mixing, and then adding 0.2 mL of amyloglucosidase plus invertase. ) was added, mixed well, and reacted in a constant temperature water bath at 40°C for 30 minutes. 0.1 mL of 200mM sodium acetate buffer and 3 mL of GOPOD were added to 0.1 mL of the reacted mixture, reacted at 40°C for 20 minutes, and absorbance was measured at 510 nm.

Beta-glucan content of milk tea (%) type Beta-glucan content (%) Production example 2 ^3.7a Comparative Example 1 0.0 Comparative Example 2 ^2.1b

As a result, as a result of analyzing the beta-glucan content of the milk tea of Preparation Example 2 and Comparative Examples 1 and 2, beta-glucan was not detected in the milk tea of Comparative Example 1, and was detected only in the milk tea of Comparative Example 2 and Preparation Example 2. Among them, the milk tea of Preparation Example 2 showed a higher beta-glucan content, and it was confirmed that the beta-glucan content could be increased through the process of culturing brown rice with mushroom mycelium.

Example 2. Sensory test of milk tea

A sensory test was conducted on the milk tea of Preparation Example 2 and Comparative Examples 1 and 2. A sensory test was conducted on 30 adult men and women. After consuming each type of milk tea, their preference was categorized into 1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points. : A 5-point symbolic scale indicated as very good was used.

Sensory test of milk tea division incense taste Comprehensive preference Production example 2 4.4 4.5 4.4 Comparative Example 1 3.5 3.6 3.6 Comparative Example 2 3.9 3.8 3.8

As a result, the milk tea of Preparation Example 2 showed higher scores in all items compared to the milk tea of Comparative Examples. Therefore, the milk tea of Preparation Example 2 is judged to be more preferred because the flavor and taste are improved by using mushroom mycelium fermentation and extract during the manufacturing process.

Example 3. Sensory test of milk tea according to the type of extract material

Milk tea of Preparation Example 2, milk tea prepared by the method of Preparation Example 2, but using different types of mixture ingredients in step (3) (Comparative Examples 3 to 5), sensory test was performed in the same manner as Example 2. was carried out.

Comparison of mixture material types (weight ratio) material type Manufacturing Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Dried scrub cucumber 4 10 × × Buckwheat sprouts 4 × 10 × grape stem 2 × × 10

Sensory test of milk tea according to the type of extract material division incense taste Comprehensive preference Production example 2 4.4 4.5 4.4 Comparative Example 3 3.8 4.0 3.8 Comparative Example 4 4.1 3.9 4.0 Comparative Example 5 4.0 4.0 3.9

As a result, the milk tea of Preparation Example 2 showed higher scores in all items compared to the milk tea of Comparative Examples, confirming that using all three ingredients when preparing the extract can harmonize well with milk tea and increase preference. .

Claims (5)

(1) preparing fermented brown rice by inoculating sterilized brown rice with mushroom mycelium culture and then culturing;
(2) preparing an extract by adding water to a mixture of loofah cucumbers, buckwheat sprouts, and grape stems and then extracting them;
(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and then steaming to produce fermented brown rice;
(4) immersing the beans in the extract prepared in step (2) above and then taking them out;
(5) preparing tofu water by mixing the beans taken out in step (4) with water, boiling the crushed beans, and then pressing them to separate the okara;
(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and
(7) Adding the fermented brown rice prepared in step (3) and the soft tofu and allulose prepared in step (6) to water, heating the pulverized product, adding black tea, steeping, and then filtering. A method for producing tofu milk tea, comprising: According to claim 1, the extract in step (2) is a mixture of scrub cucumber, buckwheat sprouts, and grape stems in a weight ratio of 3 to 5:3 to 5:1 to 3, and 13 to 17 times the amount of water compared to the mixture ( A method of producing tofu milk tea, characterized in that it is produced by adding v/w) and extracting it at 80-90°C for 20-40 minutes. According to paragraph 2,
(1) preparing fermented brown rice by inoculating sterilized brown rice with mushroom mycelium culture and then culturing;
(2) Add 13 to 17 times (v/w) water compared to the mixture to a mixture of loofah cucumbers, buckwheat sprouts and grape stems in a weight ratio of 3 to 5:3 to 5:1 to 3 and then incubate at 80 to 90°C. Preparing an extract by extracting for 20 to 40 minutes;
(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and then steaming to produce fermented brown rice;
(4) immersing the beans in the extract prepared in step (2) above and then taking them out;
(5) mixing the beans taken out in step (4) with water at a ratio of 0.8 to 1.2:1.8 to 2.2 (w:v), boiling the crushed beans, and then pressing them to prepare tofu water with the okara separated;
(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and
(7) Add 40 to 60 parts by weight of fermented brown rice prepared in step (3), 120 to 160 parts by weight of soft tofu prepared in step (6), and 5 to 15 parts by weight of allulose to 750 to 850 parts by weight of water. A method for producing tofu milk tea, comprising the step of heating the pulverized product, adding 3 to 7 parts by weight of black tea, steeping it, and filtering it. According to paragraph 3,
(1) inoculating sterilized brown rice with mushroom mycelium culture and culturing it at 18-22°C for 15-25 days to produce fermented brown rice;
(2) Add 13 to 17 times (v/w) water compared to the mixture to a mixture of loofah cucumbers, buckwheat sprouts and grape stems in a weight ratio of 3 to 5:3 to 5:1 to 3 and then incubate at 80 to 90°C. Preparing an extract by extracting for 20 to 40 minutes;
(3) adding the extract prepared in step (2) to the fermented brown rice prepared in step (1) and then steaming to produce fermented brown rice;
(4) soaking the beans in the extract prepared in step (2) above for 5 to 10 hours at 18 to 22°C and then taking them out;
(5) Mix the soybeans taken out in step (4) above with water at a ratio of 0.8~1.2:1.8~2.2 (w:v), boil the pulverized soybeans at 90~110℃ for 6~10 minutes, and then press them to make okara. Preparing separated tofu water;
(6) adding a coagulant to the tofu prepared in step (5) and coagulating it to produce soft tofu; and
(7) Add 40 to 60 parts by weight of fermented brown rice prepared in step (3), 120 to 160 parts by weight of soft tofu prepared in step (6), and 5 to 15 parts by weight of allulose to 750 to 850 parts by weight of water. A method for producing tofu milk tea, comprising the step of heating the pulverized product, adding 3 to 7 parts by weight of black tea, steeping for 2 to 10 minutes, and then filtering. Tofu milk tea prepared by the method of any one of claims 1 to 4.