KR20030022942A - A process for preparing the liquefied vegetable fermented milk and powdered fermented milk - Google Patents

Abstract

PURPOSE: Provided is a process for preparing liquid and powder types of fermented vegetable milk using legumes and rice as main ingredients to improve its preservability and distribution. CONSTITUTION: The process for preparing liquid type of fermented vegetable milk is characterized by culturing a mixture of soy milk and rice milk with bifidobacterium and Lactobacillus sp. strains and fermenting it, wherein the mixing ratio of soy milk to rice milk is 1:10-10:1, the rice milk is obtained by saccharifying polished or unpolished rice or a mixture thereof. The powder type of fermented vegetable milk is manufacture by freeze-drying the prepared liquid type of vegetable milk to minimize the destroy of nutrients.

Description

A process for preparing the liquefied vegetable fermented milk and powdered fermented milk}

The present invention is a method for producing a liquid fermented milk using a strain of Bifidobacterium and a strain of Lactobacillus using vegetable foods such as beans and rice as main ingredients, and a liquid fermented milk prepared as described above. It relates to a method for producing powdered fermented milk by freeze drying and to liquid or powdered fermented milk prepared by such a method. According to the present invention, since fermented milk is manufactured using vegetable raw materials such as soybean and rice, it is possible to provide a nutritionally beneficial fermented milk without problems that may occur in animal milk. The present invention provides an advantage of increasing shelf life and mobility and maintaining viability of useful lactic acid bacteria.

Recently, as interest in vegetable foods increases, the development and demand of vegetable drinks using beans and rice as main ingredients instead of animal raw materials such as milk are increasing. Animal milk is known to have a high content of saturated fatty acids and cholesterol that are known to cause adult diseases such as arteriosclerosis and hypertension in the human body, and it is known that drinking is difficult for people with lactose intolerance. However, vegetable drinks, such as soy milk or rice drinks, are known to contain unsaturated fatty acids useful for the human body and little to no cholesterol. Since they do not contain lactose, anyone can drink them easily without the problem of lactose intolerance. There is an advantage that it can. Soymilk is being marketed as an alternative to animal milk by using the advantages of these plant foods. In addition, beverages based on rice have been in the spotlight in recent years.

On the other hand, it is one step further from soy milk made from soybeans, and fermented soy milk with lactic acid bacteria such as Bifidobacterium and Lactobacillus to produce vegetable fermented milk and develop it as a substitute for animal yoghurt. Efforts have been made, and as a result, several methods have been suggested. However, these are mainly methods of making soy milk from soybeans or methods of masking unpleasant soybean flavors and fermented flavors using various lactic acid bacteria for the purpose of removing soy milk-specific grassy smelling. However, in the case of fermented soy milk produced by these known methods, no nutritional aspect of soybean itself was taken into consideration, and no consideration was given to the killing of lactic acid bacteria in the storage and transportation of the fermented milk produced. In other words, soybeans such as soybeans contain a large amount of amino acids required by the human body, but one of the essential amino acids is methionine, which is known as a primary restriction amino acid, and other essential amino acids such as tryptophan are sufficiently contained. Eating only protein is nutritionally undesirable. On the other hand, rice protein contains a large amount of methionine, which lacks tryptophan, but lacks soy protein. Therefore, the inventors of the present invention judged that, if appropriately mixed with these two vegetable foods to exhibit an amino acid supplementation effect, not only a nutritionally excellent vegetable drink, but also can be produced lactic acid bacteria fermented milk using the same.

In addition, in the case of fermented milk, the survival rate of lactic acid bacteria involved in the fermentation tends to be remarkably decreased over time even in the case of refrigerated storage, and thus the art has developed a method for solving such preservation problems of fermented milk. Attempts continued.

The present inventors have solved the problems identified in the prior art as described above, a method for improving the mobility of the fermented milk produced without the degradation of the survival rate of the lactic acid bacteria used in the fermentation even if time passes during the storage of the fermented milk As a result, in the present invention, by inoculating and fermenting the above-mentioned lactic acid bacteria in a medium in which soy and beautiful milk are properly mixed, and further freeze-dried after the end of fermentation, the survival rate of the lactic acid bacteria is maximized, and the mobility and preservation are greatly improved. The present invention has been completed by confirming that the object to be achieved can be successfully achieved.

An object of the present invention is to supplement the nutritional problems of conventional soy milk and soy milk fermented milk, to prepare a new vegetable drink by mixing an appropriate amount of soy milk and beautiful milk, furthermore Bifidobacterium (Bifidobacterium) and Lactobacillus (Lactobacillus) By fermenting with lactic acid bacteria of the genus it is to provide a new liquid fermented milk excellent in nutrition and palatability.

Another object of the present invention is to freeze-dried the vegetable fermented milk prepared as described above, to improve the survival rate of lactic acid bacteria than in liquid fermented milk, and to provide a powdered fermented milk with excellent storage and mobility.

Figure 1 shows the degree of preference (number is the number of sensory evaluation respondents) according to the mixing ratio of soy and beautiful milk.

2 is a graph showing the change in viable cell counts of Bifidobacterium bifidum and Lactobacillus bulgaricus with fermentation time.

Figure 3 is a graph showing the change in viable cell number with storage time after fermentation and freeze-drying.

As described above, the present invention relates to a method for producing liquid fermented milk using vegetable foods such as beans and rice as a main ingredient, and a method for producing powdered fermented milk by freeze-drying the liquid fermented milk. Hereinafter, the method of the present invention will be described in detail.

1. Manufacture of Soymilk

'Soy milk' in the present invention means soy milk produced or marketed from whole or soybeans by conventional methods. In the present invention, for example, soybeans are immersed in water at about 25-40 ° C. for about 5-10 hours to hydrate the soybeans and remove some of the soluble components, sapongenin and saccharides, and so treated soybeans. After heating for 1-2 minutes in water at 占 폚, pulverizing and slurrying, insoluble components are separated and removed from the slurry, and the obtained slurry is left at about 80 占 폚 for about 5 minutes, and usually subjected to filtration, centrifugation or the like. Soy milk can be prepared by separating the busy and soy milk using the method of. The soy milk thus separated is used for fermentation according to the present invention after sterilization and cooling for about 10 minutes at about 100 ℃.

2. Manufacture of beautiful milk

On the other hand, the beautiful milk used as another raw material in the production of liquid fermented milk according to the present invention is prepared using white or brown rice or a mixture thereof. In the present invention, as the beautiful milk may be used as a beautiful oil that is slurried immediately after the heat treatment of white rice and brown rice, or may be used a saccharified milk through a saccharification step before slurrying. Commercially available malt oil may be used as a glycosylation enzyme source, or germinated brown rice may be used. The advantage of using saccharified sugars is that by saccharifying white rice or brown rice, the lactic acid bacteria can be used for fermentation to produce monosaccharides or disaccharides, which can reduce the amount of sugars added during fermentation. The sugar obtained by saccharification is that lactic acid bacteria are used for fermentation more effectively.

In the present invention, the beautiful milk is produced by the following method, for example. That is, first, water is added to white rice or brown rice, followed by heat treatment, followed by pulverization with addition of water to slurry, and insoluble components are removed from the obtained slurry by a method such as juice or centrifugation to obtain a beautiful milk. In the fermentation method according to the present invention, the obtained milk is sterilized again at 100 ° C. for about 10 minutes, and then mixed with the soymilk prepared above in a predetermined ratio. As another method, the heat treated white or brown rice may be saccharified by treating with saccharifying enzymes such as malt or germinated brown rice before slurrying. To this end, malt or germinated brown rice is shaken and cultured for about 1 hour in water at 25 ° C. to extract enzymes, and insoluble components are removed by centrifugation or the like. The glycosylated enzyme thus prepared is mixed with white or brown rice and glycosylated by shaking culture at about 60 ° C. for about 3 hours. After the saccharification is completed, insoluble components are removed by filtration, centrifugation, and the like, and mixed with the soymilk prepared at an appropriate ratio for use in fermentation.

When carrying out the fermentation according to the present invention may be used as it is, soy milk and rice milk obtained as in 1 and 2, it is more preferable to promote the fermentation by using a certain amount of sugars that can be used by lactic acid bacteria. For this purpose, any sugar can be used as long as the lactic acid bacteria can be used, but in the present invention, preferably sugar or oligosaccharide, more preferably sugar can be used. In other words, in the case of saccharified or not saccharified, soymilk and unsweetened milk may be mixed, and then sugar may be added to give a final sugar of about 18 brix.

In the present invention, soy milk and beautiful milk may be used in an appropriate ratio in consideration of taste, sour taste, color, and taste, etc., but in general, soy milk and beautiful milk may be mixed in a ratio of 1:10 to 10: 1. . Preferably soy milk and beautiful milk may be used in a ratio of 2-8: 8-2, most preferably in a ratio of 8: 2.

3. Lactic acid bacteria fermentation

As the lactic acid bacteria belonging to the genus Bifidobacterium used in the present invention, any strain belonging to the genus Bifidobacterium can be used, for example, Bifidobacterium bifidum, Bifidobacterium Bifidobacterium longum, Bifidobacterium brevae, Bifidobacterium infantis, and the like, and most preferably Bifidobacterium bifidum. use. Meanwhile, in the present invention, any of known or commercial strains may be used as Lactobacillus. Examples of the strains belonging thereto include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, and most preferably, Lactobacillus bulgaricus. ).

These two strains may be separately inoculated into a mixture of soy and beautiful milk, fermented separately, and then mixed or used, or both may be inoculated together to perform fermentation of lactic acid bacteria, but in the present invention, the two strains are preferably soy milk and beautiful milk. The fermentation is carried out by inoculation together in a mixture of. In the present invention, these strains are purely cultured using conventional culture conditions and methods corresponding to the respective strains, and then inoculated to make starters or commercially available strains that are lyophilized. It may be. The inoculation amount is about 1% of the starter prepared as described above based on the fermentation broth, and when inoculated with lyophilized bacteria, the initial number of bacteria is about 10 ⁵ / ml or more. The mixture of soymilk and non-milk inoculated with lactic acid bacteria is then fermented at 37 ° C. for up to about 10 hours, preferably about 7 hours. The fermentation treatment may use the same fermentation apparatus or fermentation tank as is used in the existing fermented milk production. At this time, since there is a report that odor can be produced if the lactic acid bacteria fermentation is performed in the presence of oxygen, it is advantageous to ferment in a state where the container is full to minimize the headspace of the fermentation vessel if possible.

Vegetable fermented milk of the present invention can be prepared by stirring and cooling and then injecting into a container into a beverage product such as liquid yogurt. In addition, to the product produced by the present invention, additional ingredients including flavors, sweeteners, coloring agents, stabilizers, and the like, which are commonly used in the art, can be added as necessary to suit the appearance, preference, and the like. For example, the fruit component may be added to the liquid fermented milk to produce a fruit type product.

4. Preparation of Powdered Vegetable Fermented Milk

The liquid fermented milk prepared as described above may be lyophilized to be prepared as a powdered fermented milk in order to complement storage and mobility. To this end, first, the liquid fermented milk prepared at -80 ° C is sufficiently frozen, and then dried in a freeze dryer. Lyophilization is preferably carried out at a temperature of −45 ° C. or lower with a pressure of 10 torr or less. After lyophilization is completed, the fermented milk may be pulverized into a powder, and then filled into a container as it is, or compressed to prepare a tablet. The freeze-treated fermented milk may be dissolved in water or an existing beverage again after drinking to restore the liquid fermented milk to drink, or may be taken as it is.

In the powdered fermented milk prepared by this method, almost the same number of lactic acid bacteria as the liquid fermented milk before drying survive, and thus the same effect as drinking liquid fermented milk can be obtained.

Example

The invention is explained in more detail by the following examples. Each of these examples is provided for the purpose of clarity of understanding of the invention, and various modifications may be made without departing from the spirit and scope of the invention, and these examples do not limit the scope of the invention in any way.

Example 1

(1) Manufacture of Soy Milk and Beautiful Milk

700 g of soybeans were immersed in 3 l of water at about 25 ° C. for about 5 hours and then heat-treated in 3 l of 100 ° C. water for 1-2 minutes. Thereafter, the resultant was pulverized with a mixer, slurried, filtered from the slurry to separate and insoluble components, and the obtained slurry was left at a temperature of about 80 ° C. for about 5 minutes, filtered and centrifuged at 3,000 rpm to obtain the fat and soy milk. Isolation yielded about 2.1 liters of soymilk. The soy milk obtained was sterilized by heating at about 100 ° C. for about 10 minutes and cooled to room temperature.

Separately, 100 g of malt was shaken for 1 hour in 400 ml of water at about 25 ° C., followed by centrifugation to remove insoluble components, and about 300 ml of glycosylation enzyme was obtained. 250 ml of the glycosylated thus obtained was put into 100 g of white rice, heated with shaking at about 60 ° C. for about 3 hours, and pulverized by pouring water thereto to slurry. The resulting slurry was filtered and centrifuged at 8,000 rpm to remove insoluble components, yielding about 350 ml of crude milk. The obtained beautiful milk was further sterilized by heating at 100 DEG C for about 10 minutes.

(2) fermentation

In 400 ml of the mixture of the soymilk and the beautiful milk prepared in the above (1) in a ratio of 8: 2, Bifidobacterium bifidum (Lactobacillus bifidum) and Lactobacillus bulgaricus activated in a suitable solid medium overnight. Each starter was added at a concentration of 1% (v / v) and fermented at 37 ° C. for about 7 hours. The fermented milk obtained was stirred and cooled, and then poured into a container to prepare a liquid yoghurt.

(3) Preparation of Powdered Vegetable Fermented Milk

The liquid fermented milk, prepared as in (2) above, was frozen at -80 ° C for about 2 hours and then lyophilized in a freeze dryer set at a temperature of -45 ° C or below and a pressure of 10 Torr or below. Lyophilized fermented milk was ground to prepare about 100 g of powdered vegetable fermented milk.

Example 2

Soymilk and saccharified beautiful milk prepared in Example 1 (1) were mixed in various ratios to prepare liquid fermented milk according to Example 1 (2) and the palatability was investigated.

The soy and brown milk prepared in Example 1 (1) was corrected by adding sugar until the sugar content reached 18 brix. Soy milk and brown milk thus prepared were mixed at a ratio of 5: 5, 6: 4, 7: 3, 8: 2, 9: 1, and 10: 0, respectively, and then fermented by inoculating lactic acid bacteria. After about 7 hours of fermentation, sensory evaluation was performed to investigate the preference of the fermented milk. The results are shown in FIG.

From the results shown in FIG. 1, it was judged that the mixture of soy milk and beautiful milk at 8: 2 in all items except color was the best in terms of overall sourness, savory taste, texture, and the like.

Example 3

After starting fermentation by the method of Example 1 (2), the change in the viable count of lactic acid bacteria was measured over time. After the start of fermentation, samples were taken hourly and the number of viable bacteria of Bifidobacterium and Lactobacillus were measured by dilution smearing. The results are shown in FIG.

As can be seen from the results shown in Figure 2, the fermented milk prepared in Example (2) of the fermentation was completed with a fermentation time of about 7 hours, even after 30 hours there was no change in viable count. Therefore, from these results, it can be seen that the fermentation in the above fermentation conditions is sufficient for less than 10 hours, both of Bifidobacterium and Lactobacillus showed almost the same number of viable cells.

On the other hand, fermented milk was prepared using the same method and lactic acid bacteria using skim milk powder, and the number of viable cells was measured. After fermentation, the result showed about 5 X 10 ⁸ cells / ml. Since the number of these bacteria is similar to that of the fermented milk using vegetable raw materials, it can be seen that the vegetable fermented milk prepared in the present invention can sufficiently replace the function of ingesting useful bacteria of fermented milk using conventional milk. .

Example 4

The liquid fermented milk prepared according to Example 1 (2) was lyophilized according to the method of Example 1 (3). After the drying was completed, the survival rate of the lactic acid bacteria was examined over time while each of the dried and undried liquid fermented milk was stored at 4 ° C. The results are shown in FIG.

It was found that the fermented milk in powder form after the fermentation was finished and lyophilized showed a viable cell number with little change with the initial bacterial count as time passed. When the same experiment was conducted at room temperature at room temperature, the viable cell counts of both liquid and powder were slightly different from those stored in the refrigerator, but without any significant difference, the initial viable cell count was maintained for at least one week. . In addition, in the case of dry fermented milk, even if the water is converted to liquid again, the taste and flavor were not found to be different from the liquid fermented milk before drying.

As described above, the vegetable liquid and powdered fermented milk prepared by using soy milk and beautiful milk in the present invention can obtain almost the same level of lactic acid bacteria as fermented milk using conventional milk, so that animal foods can be replaced with healthy vegetables. Can be. In addition, by lyophilizing the vegetable liquid fermented milk thus prepared, it is possible to remarkably improve the shelf life and mobility with little change in the survival rate of the lactic acid bacteria.

Claims (10)

A process for producing a liquid fermented milk, characterized in that the fermented by mixing the culture of soybean and beautiful milk with strains of Bifidobacterium and strains of Lactobacillus. The method of claim 1, wherein soy milk and beautiful milk are used in a ratio of 1:10 to 10: 1. 3. A method according to claim 2, characterized in that soy milk and brown milk are mixed in a ratio of 8: 2. The method of claim 1, wherein the beautiful milk is a saccharified beautiful milk obtained by saccharifying white rice or brown rice or a mixture thereof. The method according to claim 1, characterized in that the final sugar is adjusted to 18 brix by adding sugar or oligosaccharide to soymilk and unsweetened milk prior to incubation with the strain. According to claim 1, wherein the strains of Bifidobacterium are Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium brevae and Bifidobacterium brevae and Bifidobacterium brevae The strain of Lactobacillus is selected from the group consisting of Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei (Lactobacillus) casei) selected from the group consisting of. According to claim 6, Bifidobacterium bifidum (Bifidobacterium bifidum) is used as a strain of Bifidobacterium, Lactobacillus bulgaricus is used as a strain of Lactobacillus (Lactobacillus) Characterized by. 8. A method according to claim 7, wherein Bifidobacterium bifidum and Lactobacillus bulgaricus are used for fermentation at a concentration of 1% in the form of starters, respectively. The method according to claim 7, characterized in that Bifidobacterium bifidum and Lactobacillus bulgaricus are used for fermentation in a ratio of 10 ⁵ / ml of the initial bacterial count in lyophilized form, respectively. The method of claim 1, wherein the liquid fermented milk is further lyophilized to prepare the fermented milk in powder form.