KR20090029023A - Manufacturing method of muffin cake having soybean-curd dreg fermented by lactic bacteria and soybean-curd dreg fermented by lactic bacteria using the same - Google Patents

Abstract

A method for manufacturing muffin cake containing soybean-curd dreg fermented by lactic bacteria is provided to reuse bean-curd dregs which are by-products and to allow a consumer to take the nutrient of beans conveniently. A method for manufacturing muffin cake containing soybean-curd dreg fermented by lactic bacteria comprises the steps of (a) mixing lactobacillus with bean-curd dregs and aging it, to obtain lactic acid fermented soybean-curd dreg containing organic acids; (b) mixing lactic acid fermented soybean-curd dreg, wheat flour, egg, sugar, salt, vitamin C and baking powder to prepare the dough; and (c) baking the dough.

Description

Manufacturing Method of Muffin Cake Having Soybean-Curd Dreg Fermented By Lactic Bacteria and Soybean-Curd Dreg Fermented By Lactic Bacteria Using The Same}

The present invention relates to a food using soybean curd as a raw material, and to a method for producing lactic acid bacteria fermented bean curd muffin cake and a lactic acid bacteria fermented bean curd muffin cake using the same. More specifically, in the manufacturing method of the muffin cake mainly containing soybean curd, lactic acid bacteria are mixed with soybean curd and matured to prepare lactic acid fermented bean containing organic acid, and thus prepared lactic acid fermented bean is prepared using egg, sugar, salt, Mixing with vitamin C, baking powder, etc. to prepare the dough for muffin cakes.

In general, soybeans, including soybeans, have been regarded as representative vegetable protein sources in that they contain a significant amount of high quality protein and can be taken cheaply. In addition, soybeans contain 40% and 20% of dry weight and protein, respectively, and the composition of amino acids is close to that recommended by FAO, except that methionine and cystine are limited amino acids. On the other hand, it contains a large amount of lysine, and when mixed with grains, there is an advantage that it can complement the disadvantages of grain-oriented Korean eating habits.

In recent years, as the processing industry using soybeans has grown rapidly, the amount of soybeans, a by-product, has increased rapidly. However, these soybeans are easily decayed because of the high moisture content, rich nitrogen source, and fat content, and because they are easy to grow microorganisms, some of them are used as feed in the processing plant, but most of them are disposed of in a decayed state and thus environmental pollution. Is also a serious problem.

In addition, the sewage by-product, which is a by-product of tofu or soy milk at the factory, is in the solid state of about 75 to 80% of water content, and the quality of protein contained in various nutrients including protein and lipids, especially soybean, is PER (protein efficient). The ratio is 2.71, which is higher than 2.11 of soybean milk, and contains a lot of sulfur-containing amino acids. The essential amino acid composition ratio is 35% of all amino acids, higher than 32.6% of soybean and 30.3% of soy milk. And soybeans, which vary slightly depending on the processing method, contain calcium 58.8mg iron 2.5mg, including protein 25-50%, fat 12-20%, carbohydrate 50%, crude fiber 10%, which is said to have great food and nutritional value. Can be.

At present, most of the researches that use soybeans are focused on researches to improve the preservation of soybeans, and although there are achievements such as product development using some soybeans, product development using unemployed soybeans has not been greatly activated yet. It is true. Therefore, the necessity of developing various products using soybean bean is always present.

It is an object of the present invention to reuse soybeans that are disposed of by using soybeans obtained as a by-product after the production of tofu or soy milk, and to increase the amount, utilization, digestibility and assimilation rate of nutrients contained in the soybeans, It is to provide a lactic acid bacteria fermented bean curd muffin cake that can easily and easily ingest the rich nutrients the soybeans have.

In order to achieve the above object, the present invention provides a method for preparing a muffin cake containing soybean curd, comprising: preparing lactic acid fermented bean containing organic acid by mixing lactic acid bacteria with soybean curd; Mixing the prepared lactic acid fermentation bean and flour, eggs, sugar, salt, vitamin C and baking powder, wherein the lactic acid fermentation is 80 to 100% by weight, flour to 20 to 0% by weight to prepare a dough; And, the step of panning the prepared dough; baking the lactic acid bacteria fermented bean curd muffin cake comprising a.

Here, the step of preparing the dough, when the foam specific gravity of the mixture of the egg, sugar, salt and vitamin C is added in the range of 0.38 ~ 0.40, by further adding a mixture of the prepared flour, lactic acid fermentation busy and baking powder Although mixing, it is preferable to prepare the dough by mixing only until the specific gravity of the mixed dough is 0.50 ~ 0.55.

In addition, another embodiment of the present invention may be a lactic acid bacteria fermented bean curd muffin cake, which is produced by the above-described manufacturing method and comprises lactic acid bacteria.

Specific details of other embodiments are included in the detailed description and the drawings.

As described above, the present invention, unlike the muffin cake, which was conventionally made only with flour, uses soybeans obtained as a by-product after the production of tofu or soy milk, so that not only can be reused soybeans that are disposed of, but also rich in nutrients that soybeans have. It is possible to increase the amount of nutrients, utilization, digestibility and assimilation rate of the soybeans by fermenting lactic acid bacteria.

Hereinafter, specific embodiments of the present invention will be described in detail.

First, the present invention relates to a method for producing a muffin cake containing bean curd as a main ingredient. Soybean used in the present invention mainly occurs as a by-product in the manufacturing process of tofu or milk at the factory, these by-products are usually in the solid state of 75 to 80% moisture content. In general, main materials and subsidiary materials, including flour, used in the manufacture of products such as cakes, cookies, and breads, are generally dried, except for topping materials. The reason for this is that materials with high moisture content have problems in the first distribution process, in the second material storage method, and in the third, the change of the mixing table and the production of constant quality products. For this reason, in the manufacture of products such as cakes, cookies, breads, etc., it was not easy to use soybeans with a high moisture content. There was no product used.

However, the present invention is intended to produce a muffin cake with a bean bean as a main material, in the present invention, the muffin cake generally includes a normal muffin made by baking flour, sugar, eggs, fats, milk, baking powder, etc. Not only that, but the concept includes creamy cakes. In the present invention, by preparing a muffin cake using soybeans, unlike the muffin cakes that were conventionally made only with wheat flour, soybeans obtained as a by-product after tofu or soy milk can be reused as well as soybeans that are disposed of. This is to make it easy and easy to consume the rich nutrients you have.

In the present invention, soybean is mainly used as a by-product obtained in the production of tofu or soy milk, such a soybean contains a considerable amount of water (about 75% water content), but the inventors have dried the soybean material as conventional It was used as it is without further processing. Through this, the nutrients and the original characteristics of soybeans themselves can be included in the cake.

Specifically, the first step of the present invention is to mix the lactic acid bacteria in soybeans containing a certain amount of water, and then mature this to prepare the lactic acid fermentation containing lactic acid bacteria. The lactic acid fermented soybean thus prepared is later mixed with other cake dough materials and used as dough material for cake production. The present invention is not only characterized by the production of cakes that can easily and easily ingest the rich nutrients of soybeans by using soybeans, the amount, utilization, digestibility and assimilation rate of the nutrients soybeans in the fermentation of lactic acid bacteria To further increase.

In other words, the present invention is not to prepare a bean curd with a large amount of water immediately, but inoculate lactic acid bacteria in soybeans to make lactic acid fermentation busy, lactic acid bacteria fermented muffin cake containing lactic acid bacteria using it. The present invention can not only increase the nutritional superiority of soybeans, but also the problem of alteration in the distribution process and the change of the formulation according to the high water content of soybeans, the antimicrobial action of lactic acid bacteria and the resulting cell protein coagulation In effect, to prepare a dough more suitable for cake production.

In general, in addition to being used in the production of milk, vegetables fermented foods and lactic acid bacteria formulations as a merit of the lactic acid bacteria, the metabolites have been found to have nutritional enhancement and various physiological activities of the human body. Organic acids act on the microorganisms, such as salt, have the effect of inhibiting and killing the propagation, which is mainly due to the pH lowering action, it is reported that the antimicrobial activity is increased by adding the antimicrobial action and water activity lowering action of the organic acid itself. This antimicrobial action of organic acid is the action of acid ions to coagulate microbial cell proteins, so that microorganisms cannot survive and growth conditions are suppressed. The present invention focuses on the antimicrobial action and cell protein coagulation effect of lactic acid bacteria, by mixing the lactic acid bacteria in soybeans containing a certain amount of water and then aging it, to prepare lactic acid fermentation containing lactic acid bacteria optimally suitable for cake production will be.

Here, according to the present invention, lactic acid bacteria contained in soybeans are preferably used in a high acidity and less unpleasant strain among various lactic acid strains, it was confirmed that the organic acid content of lactic acid fermentation lactic acid containing lactic acid bacteria is the most preferable 2.62% .

Next, the present invention is to prepare a dough by mixing flour, eggs, sugar, salt, vitamin C and baking powder to the prepared lactic acid fermentation, wherein the lactic acid fermentation is 80 to 100% by weight, flour is 20 It is preferable to mix at 0 wt%. The present invention is characterized in that muffin cakes are prepared using soybean fermentation, especially lactic acid fermentation containing lactic acid bacteria as a main material instead of conventional flour. However, when using only lactic acid fermentation and using no flour at all, there is a problem that the shrinkage occurs because the skeleton of the finished product is weak, and thus the present inventors mixed the flour with a predetermined amount of lactic acid fermentation of the finished product The skeleton became good. Accordingly, the fermented fermented biscuits and wheat flour used as main ingredients in the present invention were found to be weakened in the skeleton of the finished product or the effect of lactic acid bacteria was lowered when it was outside the above range.

In the present invention, the material used as the dough for preparing the muffin cake may use lactic acid fermentation bean, egg, sugar, salt, vitamin C, and baking powder, which may include flour, and may further include rice bran oil. First of all, sugar is a sweetening agent that sweetens the product and softens the flour protein. It also has a color-forming ability to make the skin color golden by heating the dough when it is baked in the oven and causing a browning reaction (caramel reaction, Maillard reaction). have. It also has the ability to retain moisture in the cake, which keeps the product soft for a long time as a moisture retention agent. Eggs have functions such as structure formation, hydration, color, and flavor, and the effect depends on the freshness of the eggs. The egg is composed of 10% shell, 60% white and 30% yolk, with 88% water, 12% solids, 50% moisture and 50% solids. If the quality of the flour is bad, it is necessary to help the structure formation by increasing the amount of eggs used. When changing the amount of egg used in the blending rate it is desirable to control the amount of water used to calculate the amount of water in the egg. Salt gives flavor to other ingredients used together. Less used ingredients, but the wrong use of salt can change the overall taste, making it a worthless product. If you use a lot of sugar to increase water retention, do not reduce sugar, but increase the amount of salt to control the overall taste. The salt also lowers the caramelization temperature, speeding up the formation of sugar husks, making the colors darker. Baking powder is a typical chemical expansion agent. The type of expansion depends on the amount of material used, the dough, the baking temperature, and the volume of the product. The addition of vitamin C acts as an oxidant in the dough, linking the gluten structures together to improve the carbon capture capacity. In addition, it stabilizes the foam of the egg when forming the foam plays a role of strengthening the foaming force.

To prepare a specific dough, while mixing (unpacking) eggs, add sugar, salt and vitamin C one or more times and measure the specific gravity of the foam after a certain period of time. After measuring the specific gravity of the foam, the baking powder and the flour optionally added with lactic acid fermentation is mixed, and then the specific gravity of the dough is measured again. At this time, the specific gravity is the same volume of dough weight (bubble weight) / the same volume of water weight, the use of specific gravity is used in cakes, etc., plays an important role in giving the volume or texture of the product.

For example, preparing the dough may be performed by further adding a mixture of previously prepared flour, lactic acid fermentation bean and baking powder when the foam specific gravity of the mixture containing the egg, sugar, salt and vitamin C is in the range of 0.38 to 0.40. Although mixing, it is preferable to prepare the dough by mixing only until the specific gravity of the mixed dough is 0.50 ~ 0.55. In the present invention, in order to reduce the non-uniformity and error of specific gravity generated in the cream or dough, the specific gravity of the foam or dough was measured. This specific gravity varies depending on the air content in the cream or dough, and thus the quality of the product is determined. In the present invention, when the content of lactic acid fermentation is 80 to 100%, the specific gravity of the foam is also within the range of 0.38 to 0.40. By keeping the specific gravity of the dough within 0.50 to 0.55, the uniformity of the lactic acid fermented busy cookie product to be produced was secured. As described above, the foam obtained from eggs, sugar, salt, vitamin C and the like is preferably kept within a predetermined range. In other words, if the specific gravity of the foam is 0.38 to 0.40, then 80 to 100% of lactic acid fermentation fat and 0 to 20% of flour are mixed as main ingredients, and when the specific gravity of the dough is 0.50 to 0.55, the dough is stopped and the next panning step is performed. .

Finally, the present invention is to pan the prepared dough to bake; by going through, it is possible to manufacture the lactic acid bacteria fermented busy muffin cake according to the present invention.

Lactic acid bacteria fermented biscuit muffin cake according to the present invention prepared as described above, unlike the muffin cakes that were conventionally made only with flour, soybeans obtained as a byproduct after tofu or soy milk can be reused soybeans that are disposed of. In addition, the rich nutrients that beans have can be easily and easily ingested, and furthermore, because they contain lactic acid bacteria, the amount of nutrients, utilization, digestibility and assimilation rate of the soybeans may be increased by fermenting the lactic acid bacteria. It could be.

Hereinafter, one preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  1: containing lactic acid fermentation muffin Cake  Produce

1 is a flow chart showing a method for producing a lactic acid bacteria fermentation busy muffin cake according to an embodiment of the present invention, as shown here, in order to prepare a lactic acid fermentation busy fermentation strains, to prepare a starter, This was followed by mixing with busy. Then, the lactic acid fermented soybeans thus prepared were kneaded together with other cake preparation materials, and then panned and baked to prepare lactic acid bacteria fermented bean curd muffin cakes according to the present invention.

First, the lactic acid bacteria strains used to prepare lactic acid fermentation busy culture were cultured. The components of the MRS medium used to prepare the lactic acid bacteria starter are shown in Table 1 below.

Table 1: Composition of Medium

The present inventors used 4C refrigerated strains (KCTC 2112 Lactobacillus fermentum, KCTC 3102 Lactobacillus brevis , KCTC 3635 Lactobacillus bulgaricus ) purchased from the Korea Microorganism Conservation Center. Lactobacillus used in the present invention was first used as probiotics as an anaerobic bacterium and is a strain that can be expected to function as a strain that can inhabit the human intestines. The lactic acid bacteria strains, which were refrigerated at 4 ° C., were repeatedly cultured for 48 hours at 30 ° C. in an MRS medium, followed by centrifugation three times for 5 minutes at 3000 RPM, and then used as starter strains. .

In the manufacturing process of the starter, flour, skim milk powder, glucose, salt, etc. were put in a sterile Erlenmeyer flask and pasteurized at 60 ° C. for 30 minutes, and then inoculated with the prepared strains and incubated in a 30 ° C. incubator for 24 hours to confirm curd formation. At this time, a starter having a pH of 4.07 and an organic acid content of 5.74% was prepared.

Then, the prepared starter was mixed with a bean content of 73.24% of water at a ratio of 8: 2, and aged at 24 ° C. for 24 hours to prepare lactic acid fermented bean having an organic acid content of 2.62%.

Then, muffin cake using 100% by weight of lactic acid fermented butter prepared as described above, 140% by weight of eggs, 100% by weight of sugar, 2% by weight of salt, 1% by weight of vitamin C, 2% by weight of baking powder, 40% by weight of rice bran oil, Dragon dough was prepared. In the dough manufacturing process, add sugar, salt and vitamin C three times while mixing eggs, and measure the specific gravity of the foam after a certain period of time. If the specific gravity of the foam is 0.38, add lactic acid fermentation bean and baking powder 2%. It was panned when the specific gravity of the dough was 0.50.

Finally, the specific gravity of the dough is put into a 30mm baking cup 30g put in a preheated oven at 200 ℃ about 10 minutes baking was performed.

Example  2: Lactic acid fermented bean flour and flour muffin Cake  Produce

In Example 1, a muffin cake was manufactured using only lactic acid fermentation as a main material, but in Example 2, a dough was prepared by mixing lactic acid fermentation and a flour.

That is, the preparation of lactic acid fermentation busy paper was prepared in the same manner as described in Example 1, and when preparing the muffin cake dough using the same, 80% by weight of lactic acid fermentation busy liquor instead of 100% by weight of lactic acid fermentation busy and flour 20 As in Example 1, except that the weight percentage was used.

According to Examples 1 and 2 as described above, the components and the content of the dough used to prepare the lactic acid bacteria fermented busy muffin cake according to the present invention are summarized in Table 2 below.

Table 2: Components and Contents of Dough for Muffin Cake Making

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

The present invention by using soybeans obtained as a by-product after the production of tofu or soy milk, lactic acid bacteria fermented bean curd muffin cake that can not only reuse the waste soybeans that are disposed of, but also can easily and easily ingest the rich nutrients that soybeans have Can provide.

1 is a flow chart showing the flow of the production method of lactic acid bacteria fermented busy muffin cake according to an embodiment of the present invention.

Claims (3)

In the manufacturing method of the muffin cake which has bean bean as a main material, Mixing the lactic acid bacteria in soybeans and aging to prepare a lactic acid fermentation bean containing organic acid; Mixing the prepared lactic acid fermentation bean and flour, eggs, sugar, salt, vitamin C and baking powder, wherein the lactic acid fermentation is 80 to 100% by weight, flour to 20 to 0% by weight to prepare a dough; And, Panning the prepared dough to bake; Method of producing a lactic acid bacteria fermented bean curd muffin cake comprising a. The method of claim 1, wherein preparing the dough comprises: When the foam specific gravity of the mixture of the egg, sugar, salt and vitamin C is added in the range of 0.38 ~ 0.40, the mixture of flour, lactic acid fermentation and baking powder prepared beforehand is further added and mixed, but the specific gravity of the mixed dough Lactic acid bacteria fermented bean curd muffin cake characterized in that the dough is prepared by mixing only until 0.50 ~ 0.55. Lactic acid bacteria fermented bean curd muffin cake, characterized by comprising the lactic acid bacteria prepared by the method according to claim 1 or 2.

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