KR19990008908A - Method for producing soymilk fermented milk using enzyme-treated soymilk - Google Patents
Method for producing soymilk fermented milk using enzyme-treated soymilk Download PDFInfo
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- KR19990008908A KR19990008908A KR1019970031126A KR19970031126A KR19990008908A KR 19990008908 A KR19990008908 A KR 19990008908A KR 1019970031126 A KR1019970031126 A KR 1019970031126A KR 19970031126 A KR19970031126 A KR 19970031126A KR 19990008908 A KR19990008908 A KR 19990008908A
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- soymilk
- milk
- protease
- fermented milk
- soy milk
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- 235000013322 soy milk Nutrition 0.000 title claims abstract description 74
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 title abstract description 5
- 108090000790 Enzymes Proteins 0.000 title abstract description 5
- 239000004365 Protease Substances 0.000 claims abstract description 32
- 108091005804 Peptidases Proteins 0.000 claims abstract description 31
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 238000006911 enzymatic reaction Methods 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 235000019419 proteases Nutrition 0.000 claims description 23
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 102000057297 Pepsin A Human genes 0.000 claims description 3
- 108090000284 Pepsin A Proteins 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 229940111202 pepsin Drugs 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 102000004142 Trypsin Human genes 0.000 claims description 2
- 108090000631 Trypsin Proteins 0.000 claims description 2
- 239000012588 trypsin Substances 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims 1
- 230000002797 proteolythic effect Effects 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 23
- 230000004151 fermentation Effects 0.000 abstract description 23
- 244000068988 Glycine max Species 0.000 abstract description 20
- 235000010469 Glycine max Nutrition 0.000 abstract description 20
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 4
- 238000011534 incubation Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 229940001941 soy protein Drugs 0.000 description 7
- 239000007858 starting material Substances 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical class OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 206010027304 Menopausal symptoms Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
Classifications
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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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Abstract
본 발명은 단백분해효소로 전처리된 두유를 발효시킴으로써 조직감이 향상되고 대두취가 감소된 두유발효유를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing soymilk fermented milk having improved texture and reduced soybean odor by fermenting soymilk pretreated with protease.
본 발명에 따른 두유발효유의 제조는 두유에 단백분해효소(protease)를 가하여 효소반응을 시킨 후 유산균을 접종하여 배양시키는 것을 특징으로 하며 보다 상세하게는, 두유를 균질한 후 30∼50℃로 온도를 조절하고, 여기에 단백분해효소(protease)를 가하여 효소반응을 시킨 다음, 열처리하여 효소반응을 정지시키고 동시에 살균시키며, 40℃정도로 온도를 조정한 후, 유산균스타아터를 접종하고 배양시켜 두유발효액을 얻고, 이렇게 얻어진 두유발효액을 통상의 방법을 이용하여 다양한 형태 즉, 호상의 두유발효유, 드링크형태의 두유발효유 등의 형태로 최종제품화 한다.The production of soy milk fermented milk according to the present invention is characterized by incubation by inoculating lactic acid bacteria after the enzyme reaction by adding protease to soy milk, and more specifically, after homogenizing soy milk, the temperature to 30 ~ 50 ℃ Protease was added thereto, followed by enzymatic reaction by adding protease, followed by heat treatment to stop the enzymatic reaction and sterilization at the same time. The soymilk fermentation solution thus obtained is finalized into various forms using conventional methods, namely, soymilk fermented milk of a lake, soymilk fermented milk of drink form and the like.
단백분해효소로 전처리된 본 발명에 따른 두유발효액은 효소처리되지 않은 종래의 두유발효액에 비해 조직감이 부드러워지고 대두취가 감소되므로, 이를 이용하여 최종제품화된 두유발효유는 종래의 두유발효유에 비해 풍미가 크게 향상되고, 따라서 마실 때의 저항감이 감소된다는 효과가 있다.Soy milk fermentation solution according to the present invention pre-treated with protease is softer texture and reduced soybean odor compared to conventional soy milk fermentation non-enzyme treatment, so that the final product soy milk fermented milk is flavored compared to conventional soy milk fermented milk There is an effect that it is greatly improved, and thus the resistance to drinking is reduced.
Description
본 발명은 단백분해효소(protease)로 전처리된 두유를 발효시키는 것을 특징으로 하는 두유발효유의 제조방법에 관한 것이다.The present invention relates to a method for producing soymilk fermented milk, characterized in that the fermented soymilk pretreated with a protease.
대두는 우리나라에서는 오래 전부터 두부, 된장, 콩간장 등 여러 형태의 음식과 영양식으로 사용되어 왔으며, 영양적으로 볼 때 필수아미노산이 고루 함유되어 있는 좋은 단백질원이다. 대두는 양질의 단백질원으로 알려진 우유나 계란과 비교해도 거의 대등한 좋은 단백질원이며, 오히려 열처리 등의 적당한 처리를 함으로써 프로테아제 인히비터(protease inhibitor)나 피테이트(phytate) 같은 대두에 포함되어 있는 소화방해물질들을 파괴시킬 수 있기 때문에 다른 단백질원에 비해 소화율을 높일 수 있다는 장점이 있다. 또한 대두에 함유되어 있는 이소플라본(isoflavon)은 유방암이나 전립선암과 같은 호르몬 관련 암에 대해서 강한 항암효과를 가지고 있는 것으로 알려져 있으며, 여성의 갱년기 증상을 완화시켜주는 효과도 있는 것으로 밝혀지고 있다. 대두에 함유되어 있는 레시틴(lecithin)이나 사포닌(saponin) 등은 체내 콜레스테롤 농도를 낮추어 줌으로써 각종 성인병을 예방하는 효과가 있으며, 이밖에도 대두에는 각종 암과 성인병을 예방하여 주는 여러 가지 성분이 함유되어 있는 것으로 밝혀지고 있다.Soybean has been used in many forms of food and nutrition such as tofu, soybean and soy sauce for a long time in Korea, and it is a good protein source that contains essential amino acid evenly. Soybean is a good protein source that is almost equal to milk or egg known as a high quality protein source. Rather, it is digested in soybeans such as protease inhibitors and phytates by proper treatment such as heat treatment. Because it can destroy interfering substances, it has the advantage of increasing digestibility compared to other protein sources. In addition, isoflavon in soybean is known to have a strong anti-cancer effect against hormone-related cancers such as breast cancer and prostate cancer, and has been shown to reduce women's menopausal symptoms. Lecithin and saponin in soybeans are effective in preventing various adult diseases by lowering the body's cholesterol level.In addition, soybeans contain various ingredients that prevent various cancers and adult diseases. It turns out.
이러한 대두를 이용한 음료로는 대표적으로 두유와 두유를 발효시킨 두유발효유 등을 들 수 있는데, 종래의 두유발효유는 대두 특유의 비린 냄새와 같은 대두취와 거친 조직감으로 인해 마실 때 저항감을 준다는 것과 이로인해 실제 제품화에는 상당한 어려움이 따른다는 문제점이 있었다.The soybean-based beverages include soymilk and fermented soy milk fermented with soy milk, and the conventional soymilk fermented milk provides resistance to drinking due to soybean odor and coarse texture such as the peculiar smell of soybean. There was a problem that the actual commercialization has a considerable difficulty.
따라서 본 발명은 대두 특유의 대두취를 제거하고 거친 조직감을 부드럽게 함으로써 두유발효유의 풍미를 향상시키고 마실때의 저항감을 감소시키는 것을 목적으로 하며, 상기 목적을 위해 본 발명에서는 단백분해효소로 전처리된 두유를 발효시키는 것을 특징으로 하는 두유발효유의 제조방법을 제공하고자 한다.Therefore, the present invention aims to improve the flavor of soy milk fermented milk and reduce the resistance to drinking by removing the soybean-specific soybean odor and softening the texture, soybean milk pretreated with protease in the present invention for the above purpose. To provide a method for producing soymilk fermented milk, characterized in that fermentation.
도 1은 배양시간에 따른 산도 및 pH의 변화를 나타낸 그래프이다.1 is a graph showing the change in acidity and pH according to the incubation time.
도 2는 본 발명에 따른 두유발효유의 제조공정을 나타낸 블록도이다.Figure 2 is a block diagram showing a manufacturing process of soy milk fermented milk according to the present invention.
본 발명은 단백분해효소로 전처리된 두유를 발효시킴으로써 조직감이 향상되고 대두취가 감소된 두유발효유를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing soymilk fermented milk having improved texture and reduced soybean odor by fermenting soymilk pretreated with protease.
본 발명에 따른 두유발효유의 제조는 두유에 단백분해효소(protease)를 가하여 효소반응을 시킨 후 유산균을 접종하여 배양시키는 것을 특징으로 하며, 이에 대해 보다 상세하게 설명하면 다음과 같다.Production of soy milk fermented milk according to the present invention is characterized by incubation by inoculating lactic acid bacteria after the enzyme reaction by adding a protease (protease) to soy milk, which will be described in more detail as follows.
두유를 균질한 후 30∼50℃로 온도를 조절하고, 여기에 단백분해효소(protease)를 가하여 효소반응을 시킨 다음, 열처리 함으로써 효소반응을 정지시키고 동시에 살균시키며, 40℃정도로 온도를 조정한 후, 유산균스타아터를 접종하고 배양시켜 두유발효액을 얻는다.After homogenizing the soy milk, adjust the temperature to 30 ~ 50 ℃, add protease to the enzyme reaction, stop the enzymatic reaction by heat treatment, sterilize at the same time, adjust the temperature to about 40 ℃ Inoculate with lactic acid bacteria starter and incubate to obtain soymilk fermentation solution.
두유로는 제품화되어 있는 통상의 두유가 사용될 수 있으며, 분리된 대두단백질이 4∼10중량% 함유되어 있는 것이 바람직하다. 바람직한 두유의 조성을 표 1에 나타내었다.As soymilk, commercially available soymilk may be used, and it is preferable that the soybean protein is contained 4 to 10% by weight. Preferred compositions of soymilk are shown in Table 1.
표 1Table 1
단백분해효소(protease)는 두유에 함유된 대두단백질을 분해하게 되며, 단백질을 가수분해하는 다양한 단백분해효소가 사용될 수 있다. 단백분해효소로서 보다 바람직하게는 아스퍼질러스 오리제(Aspergillus oryze)의 단백분해효소, 바실러스 스테아로써모필러스(Bacillus stearothermphilus)의 단백분해효소, 파파인(Papain), 트립신(Trypsin), 펩신(Pepsin) 및 이들의 혼합물을 사용할 수 있으며, 특히 아스퍼질러스 오리제(Aspergillus oryzae)의 단백분해효소를 사용하는 것이 최종제품인 두유발효유의 풍미면에서 가장 바람직하다.Protease will break down the soy protein contained in soy milk, and various proteases that hydrolyze proteins can be used. More preferably, as a protease, the protease of Aspergillus oryze, the protease of Bacillus stearothermphilus, papain, trypsin, pepsin And mixtures thereof, and in particular, the use of proteolytic enzymes of Aspergillus oryzae is most preferred in terms of flavor of soymilk fermented milk which is the final product.
두유에 첨가되는 효소의 양은 분리된 대두단백질에 대해 그램당 0.001∼1mg 이 바람직하며, 효소반응시간은 보통 1∼6시간 정도가 좋다.The amount of enzyme added to soy milk is preferably 0.001 to 1 mg per gram of soy protein isolated, and the enzyme reaction time is usually about 1 to 6 hours.
효소반응 후에는 효소반응을 정지시키고 동시에 살균처리를 할 목적으로 열처리를 행하는데, 열처리는 보통 100℃에서 20분간 행하는 것이 바람직하다.After the enzymatic reaction, heat treatment is performed for the purpose of stopping the enzymatic reaction and at the same time for sterilization treatment, which is preferably performed at 100 ° C. for 20 minutes.
열처리가 끝난 다음에는 다시 40℃정도로 두유의 온도를 조정한 후, 유산균 스타아터를 접종하고 배양시킨다.After the heat treatment, adjust the temperature of the soy milk again to about 40 ℃, inoculate the lactic acid bacteria starter and incubate.
유산균 스타아터에 사용되는 유산균으로는 보통 발효유제조에 사용되는 다양한 유산균이 이용될 수 있으며, 배양은 보통 25∼45℃에서 4∼24시간 배양하는 것이 바람직하다.As the lactic acid bacteria used in the lactic acid bacteria starter, various lactic acid bacteria which are usually used in fermented milk production may be used, and the culture is preferably incubated at 25 to 45 ° C. for 4 to 24 hours.
배양완료된 두유발효액은 다양한 형태로 최종제품화될 수 있으며, 최종제품화에는 주로 공지된 통상의 방법을 이용한다. 즉, 호상의 두유발효유는 두유발효액에 딸기쨈, 복숭아쨈 등의 과일쨈을 첨가함으로써 제조할 수 있으며, 드링크형태의 두유발효유는 과즙시럽을 혼합하고 교반한 후 균질화함으로써 제조할 수 있다. 이밖에도 본 발명에 따른 두유발효액을 이용하여 건조된 분말형태의 두유발효유를 비롯한 다양한 형태의 두유발효유를 제조할 수 있다.The cultured soymilk fermentation broth may be finalized in various forms, and the final commercialization mainly uses a known method. That is, the fermented soy milk fermented milk can be prepared by adding fruit such as strawberry 쨈 and peach 에 to the soy milk fermentation solution, and the soy milk fermented milk in the form of drink can be prepared by mixing and stirring the juice syrup and homogenizing it. In addition, the soy milk fermented milk according to the present invention can be prepared soy milk fermented milk of various forms, including the dried soy milk fermented milk powder.
본 발명에 따른 두유발효액의 총균수는 비씨피(BCP)배지에서 37℃로 48시간 배양할 경우 대략 2.6×109/㎖을 나타내는데, 이는 단백분해효소로 처리하지 않은 종래의 두유발효액의 총균수가 대략 1.8×109/㎖임에 비해 총균수가 다소 증가한 것으로서, 이로부터 대두단백질을 단백분해효소로 전처리 함으로써 유산균이 필요로 하는 단백질원으로서의 이용류이 보다 좋아졌다는 것을 알 수 있다.The total bacterial count of the soymilk fermentation broth according to the present invention is approximately 2.6 × 10 9 / ml when incubated at 37 ° C. for 48 hours in BCP medium, which is the total bacterial count of conventional soymilk fermentation broth not treated with protease. The total number of bacteria was slightly increased compared to about 1.8 × 10 9 / ml. From this, pretreatment of soy protein with proteolytic enzymes showed better utilization as a protein source required by lactic acid bacteria.
이하 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다음의 실시예는 본 발명의 범위를 한정하는 것으로 해석되어서는 아니되며, 본 발명의 범위내에서 당업자에 의해 통상적인 변화가 가능함은 물론이다.The present invention will be described in more detail with reference to the following Examples. The following examples are not to be construed as limiting the scope of the invention, but of course, ordinary changes are possible by those skilled in the art within the scope of the invention.
[실시예 1]Example 1
호상의 두유발효유의 제조Production of Soymilk Fermented Milk
분리된 대두단백질 5중량%, 설탕 4중량%, 대두유 1.2중량%, 탈지분유 1중량%, 안정제 0.1 중량% 및 정제수 잔부를 가하여 혼합하고 균질화함으로써 일정 조성의 두유를 만들고, 두유의 온도를 40℃로 조정한 후, 아스퍼질러스 오리제(Aspergillus oryze)의 단백분해효소를 분리된 대두단백질 그램당 0.1mg 첨가하여 2시간 동안 효소반응을 시켰다. 그런 다음, 100℃에서 20분간 열처리하고, 다시 40℃로 냉각한 후, A.B.T.(Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) 균주로 된 유산균 스타아터를 접종하여 40℃로 6시간 배양하였다. 배양이 완료된 두유발효액에 딸기쨈을 20중량% 첨가함으로써 호상의 두유발효유를 제조했다.5% by weight of separated soy protein, 4% by weight of sugar, 1.2% by weight of soybean oil, 1% by weight of skim milk powder, 0.1% by weight of stabilizer and the remainder of purified water were mixed and homogenized to make soymilk with a certain composition. After adjusting to 0.1mg per gram of soy protein isolated Aspergillus oryze protease was added to the enzyme reaction for 2 hours. Then, after heat-treating at 100 ℃ for 20 minutes, and cooled to 40 ℃ again, inoculated with a lactic acid bacteria starter of A.B.T. (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) strain and incubated for 6 hours at 40 ℃. Lake soymilk fermented milk was prepared by adding 20% by weight of strawberry 에 to the fermented soymilk fermentation broth.
[실시예 2]Example 2
드링크형태의 두유발효유의 제조Preparation of soy milk fermented milk in the form of drink
(i). 분리된 대두단백질 5중량%, 설탕 4중량%, 대두유 1.2중량%, 탈지분유 1중량%, 안정제 0.1 중량% 및 정제수 잔부를 가하여 혼합하고 균질화함으로써 일정 조성의 두유를 만들고, 두유의 온도를 40℃로 조정한 후, 아스퍼질러스 오리제(Aspergillus oryzae)의 단백분해효소를 분리된 대두단백질 그램당 0.1mg 첨가하여 2시간 동안 효소반응을 시켰다. 그런 다음, 100℃에서 20분간 열처리하고, 다시 40℃로 냉각한 후, A.B.T.(Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) 균주로 된 유산균 스타아터를 접종하여 40℃로 6시간 배양시킴으로써 두유발효액을 만들었다.(i). 5% by weight of separated soy protein, 4% by weight of sugar, 1.2% by weight of soybean oil, 1% by weight of skim milk powder, 0.1% by weight of stabilizer and the remainder of purified water were mixed and homogenized to make soymilk with a certain composition. After adjusting to 0.1mg per gram of soy protein isolated aspergillus oryse (Aspergillus oryzae) was added to the enzyme reaction for 2 hours. Then, heat-treated at 100 ° C for 20 minutes, and then cooled to 40 ° C, soybean milk fermentation solution was made by inoculating a lactic acid bacterium starter composed of strains of ABT (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus) and incubating at 40 ° C for 6 hours. .
(ii). 정제수에 사과과즙을 넣고 식이섬유, 올리고당, 포도당을 첨가하여 시럽을 만들었다.(ii). Apple juice was added to purified water and dietary fiber, oligosaccharides and glucose were added to make syrup.
(iii). (i)에서 만들어진 두유발효액과 (ii)에서 만들어진 과즙시럽을 4:1의 비율로 혼합하여 교반한 후, 균질화하여 드링크형태의 두유발효유를 제조하였다.(iii). The soymilk fermentation broth made in (i) and the juice syrup made in (ii) were mixed and stirred at a ratio of 4: 1, and then homogenized to prepare a soymilk fermented milk in the form of drink.
[실시예 3]Example 3
총균수의 비교Comparison of total bacteria
본 발명에 따른 단백분해효소로 전처리된 두유발효액과 효소처리되지 않은 종래의 두유발효액의 총균수를 비교하여 표2에 나타내었다. 총균수는 비씨피(BCP) 배지에서 37℃로 48시간 배양하여 측정하였다.Table 2 compares the total bacterial counts of the soymilk fermentation broth pretreated with the protease according to the present invention and the conventional soymilk fermentation without the enzyme treatment. Total bacterial counts were determined by incubating at 37 ° C. for 48 hours in BCP medium.
표 2TABLE 2
측정결과 본 발명에 따른 두유발효액은 단백분해효소에 의해 대두단백질이 분해되어, 유산균이 필요로 하는 단백질원으로서의 이용률이 보다 좋아졌음을 알 수 있었다.As a result of the measurement, the soymilk fermentation solution according to the present invention showed that soybean protein was decomposed by protease, and thus the utilization rate as a protein source required by lactic acid bacteria was improved.
[실시예 4]Example 4
산도 및 pH의 비교Comparison of Acidity and pH
본 발명에 따른 단백분해효소로 전처리된 두유발효액과 효소처리되지 않는 종래의 두유발효액의 pH 및 산도를 측정하여 그 결과를 도 1에 나타내었다. 측정결과 단백분해효소로 처리한 경우가 그렇지 않은 경우에 비해 최종배양액의 산도가 다소 증가하는 경향이 있음을 알 수 있었다.The pH and acidity of the soybean milk fermentation broth pretreated with the protease according to the present invention and the conventional soymilk fermentation non-enzymatically measured were shown in FIG. 1. As a result, it was found that the acidity of the final culture medium tended to increase slightly compared to the case of protease treatment.
[실시예 5]Example 5
조직특성 및 관능테스트Organizational Characteristics and Sensory Test
본 발명에 따른 두유발효액과 종래의 두유발효액을 향, 조직감, 경도 면에서 비교하여 그 결과를 표 3에 나타내었다. 향과 조직감에 대해서는 관능테스트를 하였으며, 관능검사는 7점 척도법을 이용하여 평가하였으며 패널의 크기는 20이었다.The soymilk fermentation broth according to the present invention and the conventional soymilk fermentation broth were compared in terms of fragrance, texture and hardness, and the results are shown in Table 3. The fragrance and texture were tested by sensory evaluation. The sensory evaluation was evaluated using a 7-point scale. The panel size was 20.
표 3TABLE 3
측정결과 본 발명에 따른 두유발효액의 조직이 종래의 두유발효액에 비해 부드러운 것으로 나타났으며, 대두취도 감소한 것으로 나타났다.As a result of the measurement, the tissue of the soymilk fermentation solution according to the present invention was found to be softer than the conventional soymilk fermentation solution, and soybean odor was also reduced.
상기 실시예로부터 알 수 있는 바와 같이, 단백분해효소로 전처리된 본 발명에 따른 두유발효액은 효소처리되지 않은 종래의 두유발효액에 비해 조직감이 부드러워지고 대두취가 감소되었으므로, 이를 이용하여 최종제품화한 두유발효유는 종래의 두유발효유에 비해 풍미가 크게 향상되고, 따라서 마실 때의 저항감이 감소된다는 효과가 있다.As can be seen from the above example, the soymilk fermentation solution according to the present invention pre-treated with protease has a softer texture and reduced soybean odor compared to the conventional soymilk fermentation solution without enzyme treatment. Fermented milk has an effect that the flavor is greatly improved compared to the conventional soymilk fermented milk, and thus the resistance to drinking is reduced.
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| KR100348395B1 (en) * | 2001-11-07 | 2002-08-29 | 주식회사 마이크로비아 | A drink comprising the lactic acid and method for preparing thereof |
| KR100425015B1 (en) * | 2001-08-29 | 2004-03-27 | 윤성순 | The manufacturing method of a nutritive made of bean |
| KR20190110291A (en) * | 2018-03-20 | 2019-09-30 | 경상북도 영주시 | Aronia soymilk and manufacturing method thereof |
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| US10323226B2 (en) * | 2017-03-30 | 2019-06-18 | Nch Corporation | Feed material for biomass generator |
| CN107048209B (en) * | 2017-04-14 | 2020-04-17 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
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| KR960009494B1 (en) * | 1993-11-17 | 1996-07-20 | Hankuk Yakult Milk Products Co | Processing of soybean fermemented milk by using isolated soybean protein and carbohydrate |
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| KR100425015B1 (en) * | 2001-08-29 | 2004-03-27 | 윤성순 | The manufacturing method of a nutritive made of bean |
| KR100348395B1 (en) * | 2001-11-07 | 2002-08-29 | 주식회사 마이크로비아 | A drink comprising the lactic acid and method for preparing thereof |
| KR20190110291A (en) * | 2018-03-20 | 2019-09-30 | 경상북도 영주시 | Aronia soymilk and manufacturing method thereof |
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