KR20050114815A - Fermentation media for lactic acid bacteria using the supernatant obtained through the pressing process during tofu manufacturing, and brine(nigari) comprising culture solution of lactic acid bacteria fermented on the media - Google Patents

Abstract

The present invention relates to a lactic acid bacteria culture medium using tofu purified water, a tofu coagulant comprising a lactic acid bacteria culture medium using the lactic acid bacteria culture medium, a method for preparing tofu using the same, and a lactic acid bacteria product using the lactic acid bacteria culture solution. By cultivating lactic acid bacteria by adding nutrients to the tofu puree which was discarded during the tofu manufacturing process, it is much more effective in producing tofu, reducing fermentation odor in the cultivation process, and lowering the production cost compared to the liver water substitute produced using fruit vegetables. To provide new coagulant substitutes and tofu using them.

Description

Fermentation Media for Lactic acid bacteria using the supernatant obtained through the pressing process during Tofu manufacturing, and Brine (Nigari) comprising culture solution of lactic acid bacteria fermented on the Media}

The present invention relates to a lactic acid bacteria culture medium using tofu purified water, a tofu coagulant comprising a lactic acid bacteria culture medium using the lactic acid bacteria culture medium, a method for preparing tofu using the same, and a lactic acid bacteria product using the lactic acid bacteria culture solution. By using tofu pure water discarded in the tofu manufacturing process, tofu production efficiency is superior to the brine, can reduce the fermentation odor in the cultivation process, and to reduce the production cost.

Soybean is known for its anti-cancer effect by lecithin, and in soybean paste made with soybean, anticancer agent and blood pressure lowering agent are purified, and soybean sprouts are known for important ingredients such as arginine (arginine) that protects the liver from hangover. Contains beneficial ingredients. Soybeans contain high-quality water-soluble protein, and the processing method of tofu is one of the most representative methods.

Tofu can be denatured into insoluble protein in the state that the protein separated from soybean is water soluble according to the salt concentration, and it is a food that is loved by Asian and foreign people at home and abroad. The meaning of the health of the foods that are present is being revealed every year.

As a by-product of tofu production, biji and pure water are produced at 120,000 tons and 600,000 tons per year as of 1991, respectively, and the amount is increasing every year. In the production of tofu from soybean, the pure water produced during the coagulation process is now treated as wastewater, and contains not only 9% of protein in soybean protein but also a large amount of minerals. To this.

In the past, pure water has been widely used as a feed for livestock and also for washing and washing hair, so there is no problem with the treatment. However, as the production of tofu is increasing today, the amount of pure water is on the rise, and due to the miniaturization of the tofu manufacturing process, the pure water is left untreated and discharged without being purified to manufacture, resulting in corruption and odor as well as environmental pollution. Has become a major cause.

Conventionally, tofu has been prepared using coagulant taken from seawater as a coagulant, and the manufacturing method of such tofu has not been newly developed in the conventional manufacturing method. Gansu is originally a by-product of the process of storing salt in the air for a long time to get clean salt, absorbing moisture in the air by using the salt's deliquescent properties, and then dissolving and removing components other than the salt itself. Therefore, various components in seawater are dissolved in the salt water, and it is known that cations such as magnesium play an important role in making tofu. Magnesium ions are physiologically important ions, which can cause serious health problems when they are deficient, and can also cause physical problems when consumed in large quantities. .

Therefore, the tofu made by using the water is currently on the market, and since a large number of ordinary households use unrefined salt, it is estimated that the amount of magnesium ions consumed by Koreans exceeds the sufficient amount. Of course, the amount of these ingredients remaining in the tofu will be small, so it is thought that the amount of magnesium ions consumed by ingesting tofu, but many intestinal foods derived from meju, etc. In the case of Korean loyalty, there is a problem that adult disease appears by excessively ingesting when considering the amount of magnesium contained in the food.

In addition, in the case of tofu, it is common to eat it when it is hot to feel the taste of the tofu itself, and it is common that it cannot be stored for a long time even when refrigerated. In particular, when there was no refrigerator, it was difficult to store a day, and it was common sense that microorganisms could grow with only a small amount of protein other than protein in soybeans, but there was no provision for such a problem.

Tofu using lactic acid bacteria culture is currently on the market, and Korean Patent Publication No. 10-1999-0065688 discloses a method for preparing tofu by lactic acid bacteria fermentation, but in this case, the lactic acid bacteria are fermented and matured in soybean from soybean and contain lactic acid bacteria. It is manufactured by the method of preparing tofu, and also has a disadvantage in that the manufacturing cost is high by using expensive dairy products such as milk and soybean as a raw material for fermenting lactic acid bacteria.

Korean Patent Laid-Open Publication No. 10-2000-0071902 has prepared a culture of lactic acid bacteria using fruit vegetables, cultured lactic acid bacteria, and the culture supernatant was used to prepare tofu, which paved the way for the replacement of water.

However, as a disadvantage of the coagulation solution made through this method, the manufacturing process is very difficult and cumbersome, and the production cost increases because the amount of the culture solution actually obtained is not sufficient and takes time. As a result, the cost of manufacturing tofu will rise.

Efforts to replace the brewer in the process of making tofu have been made worldwide, but as a result, the effort to replace the brewer was not very good due to various problems such as high unit price and strange taste.

In order to solve the problems of the prior art, it is an object of the present invention to provide a culture medium for lactic acid bacteria utilizing the pure water obtained during the production of tofu.

Another object of the present invention is to exclude the harmful factors of national health, such as the occurrence of adult diseases caused by the use of unstandardized liver water by using the cultured lactic acid bacteria in the production of tofu, and ingested by our people for a long time It is to provide a tofu coagulant that can be replaced by the lactic acid bacteria drainage cultured in the medium using the tofu pure water, which can be cheaply prepared using organic acids of the same concept as lactic fermented foods such as kimchi.

Another object of the present invention is a lactic acid bacteria culture medium containing lactic acid and lactic acid bacteria are cultured in a medium using the tofu pure water to provide tofu to suppress the growth of Gram-negative bacteria to increase the preservation of the tofu and safety from the microbiological perspective Lactobacillus drainage is to provide tofu coagulant to replace the water.

It is another object of the present invention to provide a tofu using a tofu coagulant and a method for preparing the same, including the lactic acid bacteria culture medium using the tofu pure.

Another object of the present invention to provide a lactic acid bacteria product comprising a culture medium of lactic acid bacteria using the tofu pure.

In order to solve the above problems, the present invention relates to a culture medium for lactic acid bacteria containing tofu pure, soy hydrolyzate or bean curd, yeast extract, and glucose.

The present invention also relates to a tofu coagulant comprising a lactic acid bacteria culture solution obtained by incubating the lactic acid bacteria in culture medium for the lactic acid bacteria culture.

The present invention also relates to a tofu prepared by using the lactic acid bacteria culture solution obtained by inoculating the lactic acid bacteria culture medium for the lactic acid bacteria and a method for producing the same.

The present invention also relates to a lactic acid bacteria product comprising a lactic acid bacteria culture solution obtained by inoculating the lactic acid bacteria in the culture medium for lactic acid bacteria.

Hereinafter, the present invention will be described in more detail.

The inventors pay attention to the fact that the pure water discarded during the tofu manufacturing process is not an easy substance to be treated in the wastewater treatment process of the tofu plant, and adds nutrients to the pure water so that it does not interfere with the growth of lactic acid bacteria. In order to reduce the occurrence of odor in the fermentation process, and to shorten the solidification rate of the tofu, in particular, the process was developed to prevent the wastewater treatment process. In addition, the prepared lactic acid bacteria supernatant has a high value as a base material that can be developed into a variety of products has the advantage of lowering the manufacturing cost of tofu.

The culture medium for lactic acid bacteria according to the present invention includes tofu pure, soy hydrolyzate, yeast extract, and glucose. More preferably, the medium may further include at least one inorganic salt selected from the group consisting of various salts, sodium citrate, and calcium phosphate.

The tofu pure refers to the filtrate obtained during the pressing process in a conventional tofu manufacturing process, and the tofu is produced by using lactic acid bacteria fermentation as in Tofu, which is prepared by using the liver as a tofu coagulant, Korean Patent Publication No. 10-1999-0065688. Filtrate produced during the production of tofu, the filtrate obtained during the production of tofu using lactic acid bacteria culture medium using fruit vegetables as a substitute for the liver as in the Republic of Korea Patent Publication No. 10-2000-0071902, or lactic acid bacteria culture medium using the pure water according to the present invention It may be a filtrate obtained when preparing tofu used as a coagulant, and is not limited according to the specially used tofu coagulant. Preferably, it is a pure water obtained in the manufacturing process of tofu using the lactic acid bacteria culture medium as a tofu coagulant. The content of tofu pure in the lactic acid bacteria culture medium is 1-20%, preferably 2-10%, and the color of tofu is changed and sourness is felt when an excessive amount of tofu pure is used. The tofu pure water can be used as a good nitrogen and carbon source in the production of lactic acid bacteria can lower the price of the medium for the production of expensive lactic acid bacteria.

The lactic acid bacteria culture medium of the present invention includes soy hydrolyzate or bean curd, yeast extract, and glucose in addition to tofu pure. The soybean hydrolyzate or bean curd added to the medium may be 1 to 10% in the medium, preferably 0.5 to 3.0%. When adding the excess soybean hydrolyzate or busy, there is a problem that not only the color of the medium becomes dark but also the manufacturing cost increases.

More preferably, the lactic acid bacteria culture medium may further include at least one inorganic salt selected from the group consisting of various salts, sodium citrate, and calcium phosphate. For example, it may contain salt, sodium citrate, and potassium diphosphate, and salt is important for controlling the taste of tofu, and the other two make buffers for increasing the acidity of the broth to grow lactic acid bacteria in the broth. The purpose is to help. The salt is 0-10%, the preferred range of sodium citrate is 0-2%, and the content of calcium phosphate is 0-20%.

The present invention also relates to a tofu coagulant comprising a lactic acid bacteria culture solution obtained by inoculating the lactic acid bacteria in culture medium for lactic acid bacteria containing the tofu purified. The lactic acid bacteria culture medium contains lactic acid and lactic acid bacteria can be suppressed the growth of gram-negative bacteria can provide tofu to increase the preservation of the tofu and safety from the microbiological point of view. The lactic acid bacteria cultured tofu coagulant according to the present invention may be added in an amount of 1-20%, preferably 2-10% based on the soybean soup.

The lactic acid bacterium for producing the lactic acid bacteria culture medium may be any lactic acid bacteria as long as it is a normal lactic acid bacterium. Lactic acid bacteria have the property of inhibiting the growth of pathogens and harmful bacteria in the lactic acid produced by lactic acid fermentation, and is an important bacterium that is also used as a dressing agent by preventing abnormal fermentation by various bacteria in the mammalian intestine. It is a gram-positive bacterium and is an anaerobic or anaerobic bacterium. There is no mobility and most are catalase negative, and growth requires various vitamins, amino acids, peptides and the like. These lactic acid bacteria are largely divided into lactic acid bacilli and lactate cocci. The lactobacillus is typically a lactic acid bacterium belonging to the genus Lactobacillus, which is an aerobic lactic acid bacterium present in the intestines of humans and all mammals and other animals, and is used for the treatment of intestinal self-intoxication. The lactic acid bacteria is Streptococcus genus, Phedi OKO kusu in and flow Pocono is largely classified into the stock, Peddie OKO lactic acid bacteria belonging to the genus kusu is 4 studies bacteria, Phedi OKO kusu pen soil three mouse (P. pentosaceus) mainly Kimchi Found in In addition, the lactic acid bacteria belonging to the genus Leukonostok is a diplococci, L. mesenteroides belonging to the genus L. mesenteroides ( L. mesenteroides ) generates a large amount of viscous in the sugar.

In the present invention, the lactic acid bacteria belonging to the genus Leukonostoc (Leuconostoc) of the mixed lactic acid bacteria as a bacterium found in lactic acid fermentation foods such as kimchi produce lactic acid to a similar degree to other lactic acid bacteria belonging to other genera and because the cost is low It is preferable that lactic acid bacteria belonging to the genus Konosstock are produced.

The present invention also relates to a tofu using the lactic acid bacteria culture medium as a tofu coagulant and a preparation method thereof.

According to one embodiment of the present invention, a) soybean soaked in water, the soybean is heated and filtered to prepare soybean soup, c) after cooling the soybean soup, tofu coagulant comprising a lactic acid bacteria culture medium according to the present invention Tofu may be added by addition. Tofu coagulant according to the present invention can be used in the preparation of tofu by the same method as adding the known tofu coagulant, liver water or lactic acid bacteria culture solution.

When preparing tofu using the lactic acid bacteria culture medium of the present invention, an appropriate amount of tofu coagulant is mixed evenly within a short time. It is preferable to shorten the stirring time when preparing tofu using the conventional water and the stirring speed proceeds even faster. Uneven agitation results in partial solidification and poor overall tofu quality. In addition, too much agitation will cause tissue breakage, water will not fall well and the tissue will become dense, resulting in poor texture. Therefore, the clarification and compression time after stirring may be shortened if the above conditions occur properly.

Conventionally, in order to manufacture tofu, first, raw soybeans are selected to remove seeds or contaminants other than soybeans. After selection, the well-washed soybeans are soaked in water and absorbed sufficiently to increase the weight by about 2.2 to 2.3 times. The soybean absorbed with water is crushed while absorbing water. After grinding the soybean, rancid oil or silicone resin neutralized with Ca (OH) ₂ is heated to about 100 ° C. using an antifoaming agent. The heated ground soybeans are filtered to obtain a soy sauce, and the soy sauce is solidified with brine or CaCl ₂ while stirring at 70 to 90 ° C. to obtain tofu. In the present invention, lactic acid bacteria are included by cooling the ground ground soybean after the process of coagulating soybean soup at 70-90 ° C. in the process and adding the fermented lactic acid bacteria culture medium without the use of brine or CaCl ₂ to the cooled ground soybean. Prepared tofu can be prepared.

In addition, the present invention can be used as a lactic acid bacteria product, such as beverages, lactic acid bacteria powder, food additives, including lactic acid bacteria culture solution obtained by inoculating the lactic acid bacteria culture medium for lactic acid bacteria according to the present invention. In addition, when producing a lactic acid bacteria beverage may be prepared by further comprising an ingestible food additive known to those skilled in the art such as functional substances or flavor components, pigments, flavor components. The lactic acid bacteria can be cultured by adding a functional component to the culture medium for lactic acid bacteria, or the lactic acid bacteria beverage can be prepared by further adding an additive selected from the group consisting of sugars, flavors, and pigments to the obtained lactic acid bacteria culture medium.

According to one embodiment of the present invention, soybeans are prepared using soybeans and the lactic acid bacteria culture solution may be added to prepare tofu lactic acid bacteria. Also, after producing soybeans, lactic acid bacteria culture solution is prepared by using the remaining soybeans. Tofu can be prepared by adding to the soybean soup cooled.

In the present invention, by adding nutrients to the tofu puree which was discarded during the tofu manufacturing process, the lactic acid bacteria were cultivated, and thus the tofu manufacturing effect was much stronger than that produced by using the vegetable vegetables, and the fermentation odor was reduced during the culturing process. To provide a new coagulant substitute and tofu using the same can be made cheaper.

Through the present invention, the production of tofu, which can replace the brine, is made possible by coagulation of soy protein with a much lower amount of lactic acid bacteria culture medium, and various functional substances can be added thereto to make functional tofu. In addition, this technology can be used in various ways and the production of lactic acid bacteria is secondary. Therefore, not only will the cost of wastewater treatment be reduced, but also a variety of products will be generated, which will play a significant role in increasing the profit of the tofu plant.

The present invention will be described in more detail with reference to the following examples, but the protection scope of the present invention is not intended to be limited to the following examples.

Unless stated otherwise in the specification,% means weight%.

EXAMPLE

Examples 1 and 2: Preparation of Medium Using Pure Water

To 1 liter of pure water recovered in the tofu manufacturing process, soybean hydrolyzate (Solabia, USA), yeast extract (Yeast Extrant, Chile), glucose (Samyang), refined salt, Potassium diphosphate and sodium citrate were added to sterilize for 15 minutes at 121 ℃ to prepare a culture medium for lactic acid bacteria.

The medium was inoculated with lactic acid bacteria ( Lactobacillus plantarum MB01) at 1 × 10 ¹⁰ pfu, incubated at 30 ° C. for 3 days, and the culture supernatants were recovered through continuous centrifugation. The acidity was 1.3-1.5 as a result of measuring the acidity of the culture liquid after culture | cultivation for 3 days by pH meter. The culture supernatant is called Ambiluck-Gold.

TABLE 1

Media Components and Content for Lactic Acid Bacteria Culture

ingredient Example 1 (Content) Example 2 (content) Pure water 1 liter 1 liter Soy Hydrolyzate (Soybean lysate) 10 g 10 g Yeast extract (Yeast Extract) 5 g 5 g Glucose 20 g 20 g Repurified Salt 0g 10 g Sodium Citrate 0g 2.5g Dipotassium Phosphate 0g 50 g

Examples 3 and 4: Preparation of tofu using pure lactic acid bacteria culture medium

Soybean milk was made using a soymilk maker to grind the soybeans at a concentration of 10 brix and a temperature of 80-90 ° C.

Culture supernatants (Ambiluck Gold) prepared in Examples 1 and 2 were preheated to 65 degrees Celsius and then used for shaping. At this time, the total soy milk amount added was 7.5% in the case of Example 3, 5% in the case of Example 4. Thereafter, the soymilk was stirred, stirred, and left standing and pressed to prepare tofu. When the coagulant solution of Example 2 was used, the taste for tofu was good, and coagulation was good even if the coagulant solution was added slightly less than Example 1 above.

Example 5 and 6: Preparation of beverage using pure lactic acid bacteria culture medium

To 100 liters of the lactic acid bacteria culture medium obtained in Examples 1 and 2, 10 g of oligosaccharide, 30 g of honey, and 0.5 ml of liquid fruit flavor (see Violet Co., Ltd.) were added to prepare a lactic acid bacterium beverage.

By using the lactic acid bacteria culture medium using tofu pure according to the present invention as a tofu coagulant, the production cost of tofu is lowered, so that the soy protein can be coagulated with a much smaller amount of lactic acid bacteria culture medium, and functional tofu can be made by adding various functional substances. have. In addition, according to the present invention, tofu can be utilized in various ways, not only to save the waste water treatment costs generated during tofu production, but also to produce a variety of products will be able to play a big role in increasing the profit of the tofu factory. .

1 shows an example of a conventional tofu manufacturing process.

Figure 2 is a view showing an example of the manufacturing process of tofu using the lactic acid bacteria culture medium cultured in the tofu impurities medium according to the present invention as a tofu coagulant.

3 is a view showing a manufacturing process of an example of a lactic acid bacteria product using a lactic acid bacteria culture medium cultured in a tofu impurities medium according to the present invention.

Figure 4 is a view showing the manufacturing process of lactic acid bacteria cultured coagulation liquid according to an example of the present invention.

Claims (8)

Tofu Pure Water, Soy hydrolyzate or busy, Yeast extract, and Lactic acid bacteria culture medium containing glucose. The culture medium for lactic acid bacteria according to claim 1, further comprising at least one inorganic salt selected from the group consisting of purified salt, sodium citrate, and calcium phosphate. Tofu coagulant comprising a lactic acid bacteria culture solution obtained by inoculating the lactic acid bacteria culture medium according to claim 1 or lactic acid bacteria. The tofu coagulant according to claim 3, wherein the lactic acid bacteria is kimchi lactic acid bacteria. a) pulverized soybeans soaked in water, the soybeans are heated and filtered to prepare a soybean soup, c) to cool the soybean soup, prepared by adding the tofu coagulant of claim 3, tofu lactic acid culture medium using tofu pure water tofu Tofu prepared using a coagulant. 6. The tofu of claim 5, wherein the lactic acid bacteria culture medium is added in an amount of 1-20% based on the soybean soup. A lactic acid bacteria beverage comprising a lactic acid bacteria culture medium obtained by inoculating the lactic acid bacteria culture medium according to claim 1 or 2 for lactic acid bacteria. The lactic acid bacteria beverage according to claim 7, wherein the lactic acid bacteria culture medium further comprises an additive selected from the group consisting of sugars, flavors, and pigments.