KR20000038117A - Method for Producing Lactic Acid Fermented Beverages Using Mixed Grains - Google Patents

Abstract

The present invention relates to a method for preparing a health-oriented vegetable lactic acid fermented beverage made of vegetable components, wherein brown rice powder and soy protein powder are mixed at a ratio of 0.8 to 0.9: 0.2 to 0.1, and the water content is 20 to 30%. After the adjustment, the mixture was extruded and expanded, dried to a water content of 5 to 16%, and then powdered. Then, 25 to 35% of this powder and 12 to 18% of high fructose solution were added to make 100%, which was sterilized by a known method. After that, a 0.5: 0.5 mixture of lactobacillus vulgaris and Streptococcus dermopyrus purified by lactic acid fermentation was inoculated at a weight ratio of 1.0 to 1.6%, at a pH of 3.6 to 4.0 at 38 to 45 ° C. 10 to 18% of oligosaccharides and 10 to 25% of fruit and vegetable juice are added to 25 to 40% of the fermented fermentation broth, and 0.3 to 0.5% of food additives such as emulsion stabilizer is added, 0.5 to 0.8% of calcium salt is added, and purified water is added. 100 to 100% at 75 ~ 85 ℃ A new concept of health-oriented vegetable lactic acid fermented beverage product using grain flour, which is produced by homogenizing at a pressure of 150 kg / cm 2, has been created.

Description

Method for Producing Lactic Acid Fermented Beverages Using Mixed Grains

The present invention relates to a method for making a lactic acid fermented beverage using dry crushed grains of mixed steam, and since the constituents of the beverage are all vegetable raw materials and fermented with lactic acid bacteria, a person having a hypersensitivity to milk food or It relates to the production of lactic acid fermented beverages that can be enjoyed by people who avoid animal foods.

As a conventional lactic acid bacterium fermentation product, a dairy product in which milk powder or the like is added to milk as a fermentation substrate, and lactobacillus (Lactobacillus), Streptococcus bacterium, Bifidobacteria, and the like are used here. Most products are made by fermenting fermented bacteria alone or mixed inoculated at an appropriate ratio, which are excellent foods in terms of taste and nutrition, but on the other hand, components such as cholesterol in milk fat and lactose in whey They can not be ignored, such as avoiding or causing hypersensitivity reactions of specific constitutions can not be ignored.

In addition, as a product invention using vegetable raw materials instead of dairy products, barley saccharified liquid, rice saccharified liquid, rice powder, alpha rice, soy protein or soybean oil has been tried. In other words, by using malt extract or starch glycosylation enzymes such as alpha-amylase or amylogucosidase, the starch of grains such as barley and rice is glycosylated. Using the starch sugar solution, milk or milk powder such as milk powder and whey powder together, or making two kinds of lactic acid fermentation products with different raw materials and mixing them in the final step. There are inventions related to products made through the process, and these have serious problems such as complexity and inconvenience due to the process of manufacturing saccharified solution or mixing of different fermented products, and high chances and risks of quality accidents. It is suitable for people with constitution who are hypersensitive to milk products by adding or adding whey powder or whey powder. It is still a problem to be neglected by the preferences of vegetable foods, and in the case of a staple product, there are various problems such as lack of palatability due to the peculiarity of the physical properties of the finished product. Full-scale production and distribution of the products used is not properly done.

The present invention has been made to solve these drawbacks and to produce a lactic acid fermentation liquid product using health-oriented palatable vegetable substrate, and is known as a sucrose sugar which is a nutrient source of microorganisms used as a main carbon source for growth and fermentation of lactic acid bacteria. Vegetable high fructose (glucose fructose) and oligosaccharides prepared by the method were used to exclude sugars that could be discussed as health hazards, simplifying the manufacturing process and improving health. In consideration of the nutritional requirements of lactic acid bacteria, the palatability of the product, and the nutritional content of the drink, the soy protein and brown rice powder, which are rich in protein, vitamins and minerals, can be mixed in specific ratios to achieve harmony of taste and nutritional contribution. In particular, the mixture of soy protein and brown rice powder is extruded and expanded. By using crude powdered, stored and stored, it is technically able to complete the modification, gelatinization and physical property change of soy protein and brown rice components, to facilitate the action of microorganisms, and economically to solve the difficulty of seasonal supply and demand fluctuation, which is a structural problem when using agricultural products. It is created to improve economics by simplifying storage and handling by minimizing weight and volume, and to prolong shelf life by preventing corruption and deterioration.

In detail, the soy protein powder is mixed with 80 to 90% by weight of crushed brown rice powder (denoted as%) at a rate of 20 to 10%, and then purified water is added to 20 to 30% After swelling, it was expanded and swelled for 3 to 7 seconds at a rotational speed of 150 to 250 AlpM (RPM) in an extrusion expansion device, dried at a moisture content of 5 to 16%, and pulverized to a powder of 35 to 50 mesh. Make. At this time, if the powder is granulated, it can be used more efficiently in the next step. 12 to 18% of the high fructose solution was added to 25 to 35% of the powder, which was then heated to 60 to 65 ° C, and boiled in purified water to make 100%, which was then stirred, dissolved, and dispersed. Sterilize using. In this case, high fructose can be replaced with oligosaccharide, but in this case, there is a disadvantage that the finished product lacks sweetness and the cost is high.

Inoculated here with 1 to 1.6% by weight of a seed mixed with Lacto-bacillus bulgaricus and Streptococcus thermo-philus purchased from a spawning company at a ratio of 0.5: 0.5. After fermentation in fermentation tank for 1 ~ 2 days until pH reaches 3.6 ~ 4.0 while maintaining 38 ~ 45 ℃, make it as fermentation stock solution.

25 to 40% of this fermentation stock solution, 10 to 18% of oligosaccharides, 10 to 25% of fruit and vegetable juices, and 0.3 to 0.5% of additives such as stabilizers, and 0.5 to 0.8% of calcium salts such as calcium lactate were added thereto to 100%. After making it homogenized at a pressure of 100-150 kg / cm 2 at 75-85 ° C. liquid temperature, it is processed and packaged using a known beverage manufacturing process technology to make a liquid lactic acid fermentation product.

This product is composed of vegetable raw materials, and the taste of luxury brown rice powder and ripe soy protein is mixed with various organic acids produced in lactic acid fermentation to have a refreshing sweet taste. This product contains vitamin B, minerals such as phosphorus, iron, potassium, especially calcium, and various nutrients such as vegetable fat and protein, and contains more than 10 ⁹ lactic acid bacteria that improve the intestinal flora of the human body. This creates a health-oriented pure vegetable lactic acid fermented beverage.

In this manufacturing process, the mixing of the brown rice powder and the soy protein powder, the extrusion expansion, and the powdering process after drying are technical elements having a very important meaning in the present invention. In other words, by this process, brown rice powder is luxury and soy protein is ripe, and macromolecular structure of starch and fiber in brown rice and molecular structure of soy protein are mixed with each other to have stable monolithic structure of the product. It has a key impact on process and processing characteristics. In addition, due to the interfacial structure formed by extrusion swelling and desirable denaturation such as gelatinization of brown rice starch and extinction of N-like substance of soy protein, the penetration of moisture in the production of lactic acid fermentation broth facilitates dissolution, dispersion and swelling, The action is easily progressed and the processing time is efficiently reduced, and in particular, it has important technical advantages and economic advantages such as achieving breakthrough results in removing the fishy fishy, which is a fundamental defect of soybean processed products.

Therefore, considering the nutritional ingredients and taste of the finished product, and considering the technical processability, the mixing ratio of brown rice powder and soy protein should be within the range of 0.8 ~ 0.9: 0.2 ~ 0.1 in terms of extrusion expansion, dry powder, lactic acid fermentation efficiency, taste, etc. With the best effect, the efficient process of the manufacturing process and the excellence of processing characteristics are expressed, and as a result, the best product with the best palatability and quality is produced. Beyond this mixing ratio, processability worsens, product quality deteriorates, and sensory performance decreases significantly. In particular, the higher the mixing ratio of soy protein, the worse the results.

In addition, the mixed powder is dried to 5 to 16% of its moisture content, so that the lower the water content, the lower its water activity is below 0.6, and it is safe from contamination of various microorganisms, from general bacteria to molds. It will be easy to use regardless of season because it has excellent long-term conservation of quality, time and place, economy and quality.

And, by experiments, it was found that the extrusion shaft rotation of the extrusion expander is useful to extrude at a speed of 3 to 7 seconds within the range of 150 to 250 alpha PM, and the faster the time, the better the effect.

The lactic acid fermentation process is preferably carried out for 16 to 48 hours in the temperature range of 38 to 45 ° C. Good results are obtained when the pH of the fermentation broth is within the range of 3.2 to 4.4, but the quality is best when the pH is 3.6 to 4.0. Do.

Lactic acid fermentation bacteria include Lactobacillus acidophilus, bul-garicus, Streptococcus thermophilus, Bifidobacteria, etc. For the purpose of the production of lactic acid fermented beverages composed solely of vegetable ingredients, one of the urea, inoculating a 0.5: 0.5 mixture of Lactobacillus vulgaris and Streptococcus dermopyrus with a weight of 1.0-1.6% has a very important technical weight. This is of technical importance in connection with the use of high fructose liquids as magnetization sugars in the previous process, gelatinization of brown rice starch by extrusion swelling and ripening of soy protein. That is, the fact that the composition of high fructose liquid is the main growth fermentation substrate of lactic acid fermentation bacteria of 75% solids, which is usually composed of 45% of glucose and 55% of fructose, and by adding rice or soybean meal in powder form without conventional gelatinization or cooking Physical and chemical conditions fundamental to the growth conditions of lactic acid fermentation bacteria of products made of a composition or method different from the present invention, such as products made by making or using starch saccharified by enzymatic treatment, addition of soy protein or addition of dairy products, etc. In connection with the fact that there is a difference between the selection of the inoculation strains and the range of the added amount, the specific conditions of the present invention and the optimum conditions for obtaining the best results are one of the inventive techniques of the present invention.

Bifidobacteria were better in the case of single use, but the inoculation amount was good in the range of 1.0-1.3%. However, the efficiency and effectiveness are slightly inferior in the fermentation time and flavor compared to the above-mentioned mixed bacteria. .

The results of a comparative investigation of the mixed strain used product and the single strain used product with respect to the conventional inventions and palatability are shown in the table.

That is, A. Milk added rice flour, B. Bifidobacteria alone product, C. Soy milk added whey powder and skim milk powder, D. Sugared rice and soybean meal, E. In order to compare the preferences between conventional inventions such as Lactobacillus strain mixed products and the products of the present invention, high fructose syrup correction for 10% grape juice and sweetness was made after manufacturing the conventional inventions under the best conditions presented. After the addition was made for each product, 96 consumers and men and women were surveyed for their overall taste preferences and analyzed by Duncan's multiple range test. It was found to be high, among which the mixed strain product was the best.

table. Preference of Lactic Acid Bacteria Fermentation Products

* Preference: 1st: 5 points, 2nd: 4 points, 3rd: 3 points, 4th: 2 points, 5th: 1 point

** Rank Score: Random independent variable conversion value

Example (1)

Add 90% non-glutinous brown rice flour and 10% soy protein powder, adjust to 20% moisture by hydrolysis. Extrude and swell at 250 rpm for 3 seconds using an extrusion expansion device. It was powdered to the size of the mesh, and mixed while gradually heating to 60 ° C. at a ratio of 25% of this powder, 18% of high fructose solution, and 57% of purified water, and then sterilized at 95 ° C. for 20 minutes, followed by lactobacillus vulgaris and Streptococcus dermopyrus was added at a weight ratio of 1.6% of the spawn mixed at a ratio of 0.5: 0.5 and fermented at 45 ° C. for 16 hours. 40% of the fermentation broth was mixed at a ratio of 10% oligosaccharide and 10% grape juice, and then 0.5% of additives such as food coloring and emulsifying stabilizer were added to make 100% by adding purified water, and heated to 75 ° C. Homogenized at a pressure of 100 ~ 110kg / ㎠ in the machine to make a liquid lactic acid fermented beverage.

Example (2)

30% glutinous rice flour and 50% non-glutinous rice flour are mixed with 20% soybean protein powder and adjusted to 30% water by hydrolysis. Extruded and expanded at 150 rpm for 7 seconds using an extrusion expansion device, and then powdered. Made into granular form. The granules were mixed and dissolved while heating to 65 ° C. at a rate of 35% of granules, 53% of purified water and 12% of high fructose solution, and sterilized at 95 ° C. for 15 minutes, and then inoculated with a weight of 1.3% of Bifidobacteria for 48 hours at 38 ° C. After fermentation to 3.6, 25% of this fermentation stock solution was added 18% of oligosaccharide and 25% of banana nectar, and 0.5% of calcium lactate to 0.3% of additives such as yellow pigment, flavor and emulsion stabilizer, and then purified water was added to 100%. The aqueous solution was homogenized at a pressure of 100 kg / cm 2 at a liquid temperature of 85 ° C., and then processed by a known liquid food processing manufacturing method to prepare a liquid calcium-enhanced lactic acid fermented beverage having a banana taste.

Example (3)

10% soybean protein powder was mixed with 90% of glutinous rice brown rice powder, hydrolyzed to adjust to 20% moisture, extruded for 5 seconds at 200LP, dried to 16% moisture and powdered to 30 mesh. 25% of this powder, 18% of oligosaccharide, and 57% of purified water were mixed, heated to 65 ° C, dissolved while stirring, and sterilized at 95 ° C for 15 minutes. To this, 0.5: 0.5 mixed spawn of Lactobacillus vulgaris and Streptococcus dermopyrus were added at 1.0% by weight and fermented at 38 ° C. for 24 hours. Fermentation was stopped when the pH of this fermentation broth was 4.0, and 35% of this fermentation broth, 12% of oligosaccharides and 18% of apple juice were added thereto, 0.3% of food additives such as stabilizers and flavors were added, followed by 0.8% of calcium salt. After adding purified water to make 100%, homogenized at a pressure of 150kg / ㎠ at a liquid temperature of 75 ℃ and processed by a known liquid food processing method was produced into a product.

Example (4)

Lactobacillus vulgaris and Streptococcus demoripyrus in the preparation method of Example (3) were added in place of 1% by weight of Bifidobacteria instead of 0.5: 0.5 mixed seedlings, fermented at 45 ° C. for 24 hours, and vegetables instead of apple juice. 25% carrot juice was added to juice and 0.5% of food additives containing edible yellow and spices were prepared.

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Claims (2)

Brown rice powder and soy protein powder are mixed at a ratio of 0.8 to 0.9: 0.2 to 0.1, adjusted to a water content of 20 to 30%, and then extruded and expanded to a water content of 5 to 16%, and then powdered. Purified water is added to 25 to 35% of the powder and 12 to 18% of the high fructose solution to make 100%, which is then sterilized by a known method, followed by lactobacillus vulgaris and streptococcus dermopyrus of purified lactic acid bacteria. 0.5: 0.5 mixture was inoculated at a weight ratio of 1.0-1.6%, 25-40% of the fermentation stock was fermented at 38-45 ° C. in a range of pH 3.6-4.0, and 10-25% of fruit and vegetable juice was added. ~ 18%, 0.3 ~ 0.5% of food additives such as emulsifying stabilizer, add 0.5 ~ 0.8% of calcium salt, add purified water to make 100%, homogenize at 100 ~ 150kg / ㎠ pressure at 75 ~ 85 ℃ Method for producing a lactic acid fermented beverage, characterized in that the production. The method for producing lactic acid fermented beverage according to claim 1, wherein Bifidobacteria is replaced by a weight ratio of 1 to 1.3% with purified lactic fermentation bacteria.