KR19980075078A - Method for manufacturing fermented soybean oil lactobacillus fermented in liquid and liquid form containing fruit and vegetable fermentation extract - Google Patents

Abstract

1. TECHNICAL FIELD OF THE INVENTION

The present invention relates to a method for producing a soybean oil lactic acid bacteria fermentation product of lake-like and liquid-containing fermented vegetable extract.

2. The technical problem to be solved by the invention

The present invention is a lactic acid bacteria fermentation of reduced soybean milk mixed with soybean oil and skim milk powder, so that there is no soybean odor and fermentation odor through the mixing of fruit and vegetable fermentation extract, low cholesterol, excellent flavor, fresh sweetness and harmony of vegetable protein and animal protein It is to provide a new processing method of soybean and fruit vegetable fermentation by providing a method for producing lactic acid bacteria fermentation products of the arc phase or liquid.

3. Main points of invention

The production method according to the present invention is mixed and homogenized soybean oil, skim milk powder, whey protein, betacyclotextine, glucose, sucrose in an appropriate ratio, heat-treated at 85-90 ℃ temperature for 10 minutes and then mixed with lactic acid bacteria spawn to the cooled sample Fermentation product prepared by fermentation stock cultured at 40 ℃ for 8 hours and then fermented curd with 49.93-69.93 parts of fermentation curd, 24-50 parts by weight of fruit fermentation extract and 0-8 parts by weight of fruit preservation Sterilized stable sugar solution containing fruit and vegetable fermentation extract (5-80 parts by weight of fruit and vegetable fermentation extract, 0-12 parts by weight of fruit preservation, 0.3 parts by weight of pectin, 0.07 parts by weight of yogurt, water 19.63-84.63 parts by weight) To prepare a fermented milk product by mixing and homogenizing the liquid in a ratio of 1: 2, and to propose a new method of manufacturing soybean and fruit fermentation.

4. Uses of the Invention

The soybean oil lactobacillus fermentation products containing the fruit and vegetable fermentation extract prepared according to the present invention is a low-calorie, low-cholesterol useful for women who are interested in the health food of the elderly, the nutritional diet of the growing children, and the beauty, which are interested in adult diseases. It can be used as a lactic acid bacteria fermentation product.

It is also a method for producing lactic acid bacteria fermented products in which animal and vegetable proteins of low lactose are effective for Korean people who have difficulty digesting lactose.

Description

Method for manufacturing fermented soybean oil lactobacillus fermented in liquid and liquid form containing fruit and vegetable fermentation extract

The present invention relates to a method for producing lactic acid bacteria fermentation products of staple or liquid by fermenting lactic acid fermented with soybean oil and skim milk powder as a base material and mixed with a stable sugar solution containing fruit or vegetable fermentation extract or fruit fermentation extract. Soybean oil obtained by grinding and filtering soaked soybean oil is mixed with skim milk powder, whey protein, glucose and sucrose at an appropriate ratio to make fermented raw material solution.Then, after heat treatment, sterilize and inoculate mixed Lactobacillus spawn. The present invention relates to a method for producing a liquid lactobacillus fermentation product in which a fermentation curd is fermented with a fermentation curd and mixed with a sterile stable sugar solution containing a fruit fermentation extract.

Fruit and vegetable fermentation extracts useful ingredients such as fiber, vitamins and minerals contained in fruits and vegetables using fresh vegetables, fruits and sugars obtained from nature, as well as vegetable enzymes, organic acids, vitamins, cells and mycelium produced through fermentation. It is a functional food that is in the spotlight, which can be expected to be useful fermented metabolites. Expected effects of such fruit fermentation are known to be effective in enhancing adult metabolism, intestinal action, constitution improvement and treatment of various ulcers, such as obesity and adult diseases.

In addition, soybean is a useful food resource that has played an important role in medicine because it contains ingredients such as saponin in addition to its nutritional function as a food report in the East. Soy is a rich source of protein that is nutritionally inferior to animal protein. It is a beverage with the nutritional value of soy as a drink, which is beneficial to infants who are allergic to soy milk and milk or adults who have difficulty digesting lactose. Its consumption is increasing, and it contains high quality protein and essential fats, low saturated fat or cholesterol, low calories, and ideal for reducing side effects (obesity, arteriosclerosis, high blood pressure, etc.) from high protein animal foods. Known as a high nutritional economic food. In particular, glycine (85%) of soy protein (glycinin) is similar to the casein protein of milk and is evaluated as a nutritious vegetable protein. In addition, it is rich in essential amino acids and minerals and contains a large amount of oligosaccharides recognized as functional materials.

However, ingestion is less digestible compared to milk, nutritional barriers such as trypsin inhibitors and phytic acid, unpleasant sensations in drinking and stability during storage, especially oxidation or degradation of lipids during soybean oil processing. There is a drawback that the soybean-specific odor (beany flavor) occurs by the use is limited. In order to eliminate the problems such as low digestibility, soybean odor, and to compensate for the disadvantages, the lactic acid fermentation method was tried.

That is, lactic acid bacteria fermentation of soybean oil produces aromatic substances to improve flavor, improve texture, and reduce soybean odor and impart acidity by collecting agent added with fermentation. In addition to improving the palatability of soy milk, increasing digestibility, and the nutritional value of soybeans, lactic acid bacteria can increase the acidity and reduce the pH in the intestine, thereby inhibiting the growth of harmful bacteria and other enteric bacteria. In addition, functional aspects can be expected along with a harmonious flavor resulting from the mixing of soybean fermentation broth and fruit fermentation extract.

Soy yogurt has not been commercialized in Korea, but soy protein is similar in many ways to casein of milk and its properties. Soybean oil has a demand for lactic acid bacteria fermentation, that is, soybean yogurt production.

In Korea, milk yogurt and soybean oil are consumed in large quantities. If a fermented soybean product developed according to Korean taste is developed, it is expected to be cheaper than milk yogurt and better than soybean oil in flavor.

In the present invention, soybean solution obtained by dipping, grinding and filtering soybeans as a part of the processing method of soybean is added with an appropriate amount of skim milk powder, whey protein, glucose and sucrose, sterilized and cooled, and then inoculated and fermented with mixed Lactobacillus spawn. Obtained fermentation broth and fruit fermentation extract or fruit fermentation extract are mixed with stable sugar solution, which is the main ingredient, in proper ratio, so it has few flavors that improve flavor, strong sweetness and sour taste, excellent flavor with harmony of soybean and fruit fermentation fragrance, and high protein. By providing low-fat, lactic acid bacteria fermentation products, it is of great significance to develop new processing technology along with the functionality of soybeans and fruits.

1 is a graph showing the change in the number of lactic acid bacteria of fermented products according to fermentation time in the present invention

2 is a manufacturing process diagram of the present invention.

The present invention is inoculated with lactic acid bacteria in soy milk milk containing skim milk powder, whey protein, fermented for a certain time at a suitable temperature and mixed with the resulting sugar fermentation curd and a stable sugar solution containing fruit and vegetable fermentation extracts of lactic acid bacteria and liquid It relates to a method for producing fermented milk.

Lactic acid bacterium fermented milk of this method is superior to conventional fermented milk has a similar or similar number of lactic acid bacteria and is an excellent method of reducing the fermentation time. The mixed Lactobacillus spawn used in the production method of the present invention is a Lactobacillus spawn of Lactobacillus axidophilus, Streptococcus thermophilus, Bifidobacterium longgum.

Looking at the process by example with an illustration drawing mainly on the example using the present invention as follows.

(A) Soybeans are soaked in three times of water after selection and washing.

(B) Grind for 5 minutes (low speed 3 minutes, high speed 2 minutes) in a grinding blender and filter through a sieve (80 mesh) while adding about 10 times of hot water (90-95 ℃) in dipping soybeans. Then, add the same amount of hot water to the unfiltered particles and combine the secondary filtrate and the primary filtrate filtered through a sieve.

To the soy solution taken in (C) (b), raw materials are added at the same composition ratio as in the following formulation to prepare a final fermentation stock solution of 15 Brix.

Formulation Example

(D) The fermentation feedstock is heat-treated to perform sterilization.

At this time, the temperature conditions are set to 85-90 ℃, 10 minutes.

(E) After cooling the fermented raw material solution to 40 ℃, inoculate mixed Lactobacillus spawn and incubate at 40 ℃ for 8 hours.

(F) To prepare fermented milk in liquid form and liquid by mixing fermented curd with fermented curd extract or fruit fermented extract, fruit preservation, stabilizer, and flavored stabilized sugar in an appropriate ratio.

When grinding soaked soybeans in the fixing (b) of the present invention, the soaked soybean should be ground to the smallest particle size possible and should be able to pass at least 80 mesh.

In addition, the grinding by adding hot water is to reduce soybean odor by inactivating lipooxygenase of soybean.

In addition, excessive heat treatment at an appropriate level during heat treatment in step (d) may adversely affect physical properties due to the progress of the protein denaturation and the Mial reaction (caramelization reaction).

In addition, make sure that the temperature of fermented feedstock is cooled to 40 ℃ when inoculating mixed Lactobacillus in step (e). If the cooling temperature is too high due to insufficient cooling or the cooling is excessively excessive, the inoculated lactic acid bacteria are inactivated and the fermentation is poor, or the fermentation time is long, resulting in increased process cost and fear of microbial contamination.

Process (bar) slices 40 kinds of vegetables including carrots, tomatoes, cucumbers, kiwis and apples, pears, persimmons, etc. in order to mask soy and fermented odors, to give fresh flavor and enhance functional elements. The fermentation and aging of the lactic acid bacteria is followed by the addition of the concentrated filter extract and mixed.Fruitated fermented extract, yoghurt flavor, and stabilizer solution containing a stabilizer are prepared in advance and sterilized (110 ℃, 5 minutes) and mixed with fermentation curd. It also includes a process for producing a liquid fermented product.

Process (bar) also includes the process of mixing and preparing various fruit preservation according to taste.

The fermented product thus prepared contains animal and vegetable proteins as compared to the conventional fermented milk, has a harmonious and excellent flavor according to the mixing of fruit and vegetable fermentation extract and soybean oil fermentation, and also has a number of lactic acid bacteria per unit.

Hereinafter, the present invention will be described in detail by way of examples.

Example 1

78 parts of soy solution, 15 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, mixed and homogenized and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of mixed Lactobacillus spawns were mixed to incubate at 40 ° C. for 8 hours, homogenized and the resulting fermentation curd was mixed with 69.93 parts by weight of fermented curd and 30 parts by weight of fermented extract and 0.07 parts by weight of yogurt. Homogenize and prepare a yoghurt.

Example 2

10 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, mixed, homogenized and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of mixed Lactobacillus spawns were mixed to incubate at 40 ° C. for 8 hours, homogenized the resulting fermentation curd, and then 49.93 parts by weight of fermentation curd and 50 parts by weight of fermented extract and 0.07 parts by weight of yoghurt flavor. Homogenize and prepare a yoghurt.

Example 3

10 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, mixed, homogenized and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of mixed Lactobacillus spawns were mixed with the sample, incubated at 40 ° C. for 8 hours, and homogenized. The resulting fermentation curd was homogenized, followed by fermentation curd with 67.93 parts by weight of fermented extract and bananas, strawberries, and peaches. , 8 parts by weight of jam or fruit preservation prepared with apricots, kiwi, and the like in a ratio of 0.07 parts by weight of yogurt, homogenize to prepare a lake-shaped yogurt.

Example 4

78 parts by weight of soy milk powder, 15 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of the mixed lactic acid bacteria spawn in a mixture of 15 parts by weight of fruit fermentation extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor, and 84.63 parts by weight of water were added to a fermentation broth at 40 ° C. for 8 hours. The sugar solution is mixed and homogenized in a ratio of 1: 2 to prepare a liquid yogurt.

Example 5

12 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of the mixed lactic acid bacteria spawn in a mixture of 30 parts by weight of fruit fermentation extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor, and 69.63 parts by weight of water were fermented into the fermentation broth at 40 ° C. for 8 hours. The sugar solution is mixed and homogenized in a ratio of 1: 2 to prepare a liquid yogurt.

Example 6

83 parts by weight of soy milk powder, 10 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, and heat-treated at 85-90 ℃ temperature for 10 minutes 1 parts by weight of the mixed lactic acid bacteria spawn in the mixture was fermented to a constant temperature culture at 40 ° C. for 8 hours, and 40 parts by weight of fruit fermented extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yogurt, and 59.63 parts of water were sterilized in advance. The sugar solution is mixed and homogenized in a ratio of 1: 2 to prepare a liquid yogurt.

Example 7

9 parts by weight of skim milk powder, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, heat treated at 85-90 ° C for 10 minutes The mixture was mixed with 50 parts by weight of fermented extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor, and 49.63 parts by weight of water to fermentation stock cultured at 40 ° C. for 8 hours. Mix and homogenize in proportion to prepare liquid yoghurt.

Example 8

9 parts by weight of skim milk powder, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, heat treated at 85-90 ° C for 10 minutes The mixture was mixed with the fermentation broth at 40 ° C. for 8 hours at room temperature, and then mixed with 70 parts by weight of the fruit fermentation extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yogurt, and 29.63 parts by weight of water. Mix and homogenize in proportion to prepare liquid yoghurt.

Example 9

9 parts by weight of skim milk powder, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, heat treated at 85-90 ° C for 10 minutes The mixture was mixed with 80 parts by weight of fermented extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor, and 19.63 parts by weight of water in a fermentation broth at 40 ° C. for 8 hours. Mix and homogenize in proportion to prepare liquid yoghurt.

Example 10

83 parts by weight of soy milk powder, 10 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, and heat-treated at 85-90 ℃ temperature for 10 minutes 5 parts by weight of fruit fermented extract in fermentation stock cultured at 40 ° C. for 8 hours, mixed with 1 part by weight of lactic acid bacteria spawn, mixed with bananas, strawberries, peaches, apricots, kiwis or jam By weight, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt, 82.63 parts by weight of water, a pre-sterilized stable sugar solution is mixed and homogenized in a ratio of 1: 2 to prepare a liquid yogurt.

Comparative Example 1

8 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, mixed and homogenized, and heat-treated at 85-90 ° C. for 10 minutes 1 parts by weight of mixed Lactobacillus spawn was mixed with the sample to incubate at 40 ° C. for 8 hours, and homogenized. The resulting fermentation curd was mixed with 44.93 parts of fermented curd and 55 parts by weight of fermented extract and 0.07 parts by weight of yogurt. Homogenize and prepare a yoghurt.

Comparative Example 2

7 parts by weight of skim milk powder, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, heat treated at 85-90 ° C for 10 minutes The mixture was mixed with the fermentation broth at 40 ° C. for 8 hours at room temperature for 8 hours, and mixed with 82 parts by weight of fermented extract, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt, and 17.63 parts by weight of water. Mix and homogenize in proportion to prepare liquid yoghurt.

Comparative Example 3

17 parts by weight of skim milk powder, 1 part by weight of whey protein, 2 parts by weight of glucose, 2 parts by weight of sucrose, 1 part by weight of betacyclodextrin, and heat-treated at 85-90 ° C. for 10 minutes 4 parts by weight of fruit fermented extract, 13 parts by weight of fruit preservation, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor, and 82.63 weights of water in a fermentation stock solution at 40 ° C. for 8 hours. The parts are mixed and the sterilized stable sugar solution is mixed and homogenized at a ratio of 1: 2 to prepare a liquid yogurt.

In Examples 1, 2 and 3, the fermentation properties of lactic acid bacteria can be excellently maintained, and the flavor of fresh and cool fruit fermentation and the taste of light soybean can be felt, but in Comparative Example 1, the texture is rough, astringent taste, unbalanced flavor and too strong sweetness. appear. In Examples 4, 5, 6, 7, 8, 9, and 10, the savory taste of the soybean and the soft taste of the fermented milk are in harmony with the fresh flavor of the fruit fermented extract, but in the case of Comparative Examples 2 and 3, there is an unbalanced sensuality.

Analyzing the present invention manufactured by the above Examples and Comparative Examples, and the results of the sensory test by selecting 30 people in the Institute was as shown in Table 1.

TABLE 1

In the present invention, the change in the fermentation product by the fermentation time is the same as the first degree and reaches the maximum after reaching the maximum in 10 hours, it is good to complete the fermentation in the 8 hours of culture because the fermented products are the best in terms of sensory 8 hours. When prepared according to the manufacturing method of lake and liquid as in the embodiment, the total number of lactic acid bacteria was more than 10 ⁹ / ml was much more than 100 million per ml required by the product standard of domestic fermented milk.

Acidity and pH are shown in Table 2, and the acidity increased rapidly, reaching 1.08% after 8 hours and 1.18% after 10 hours.

TABLE 2

No content

Claims (6)

Soybean solution obtained by dipping, crushing, and filtering soybean, and skim milk powder, whey protein, betacyclodextrin, glucose and sucrose were mixed in an appropriate ratio to inoculate mixed Lactobacillus spawn into a sterile, cooled sample and prepare fermentation stock solution. Method of rapid production of fermented products in the form of lake-like and liquid fermented by mixing fermentation curd, fruit vegetable fermentation extract, fruit preservation, pectin, and yogurt in proper ratio. The fermented product of claim 1 is prepared by mixing 24-50 parts by weight of fruit fermented extract, 0-8 parts by weight of fruit preservation, and 0.07 parts by weight of yoghurt flavor in 49.93-69.93 parts of soybean oil lactic acid fermentation curd. Way. The liquid fermentation product according to claim 1 is a soybean oil lactic acid fermentation curd and sterilized, cooled stable sugar (5-80 parts by weight of fruit fermented extract, 0-12 parts by weight of fruit preservation, 0.3 parts by weight of pectin, 0.07 parts by weight of yoghurt flavor). , 19.63-84.63 parts by weight of a mixed liquid) in a ratio of 1: 2 to homogenize. The method according to claim 1, characterized in that the step of masking the soybean and fermented odors and mixing the fruit and vegetable fermentation extract in the fermentation broth to give fresh flavor and fresh sweetness. The method of claim 1, wherein a heat treatment process and a collecting agent betacyclodextrin are added to reduce soybean oil soybean oil. The method according to claim 1, wherein the mixed lactic acid bacterium is a mixed lactic acid bacterium of Lactobacillus axidophilus, Streptococcus thermophilus, and Bifidobacterium long gum.