KR20090041887A - Food made of soy yogurt fermented with kimchi lactic acid bacteria and production method - Google Patents

Abstract

Food made of soy yogurt fermented with kimchi lactic acid bacteria and a production method thereof are provided to improve flavor and nutrient of the soy yogurt by using mixed strain of animal nature milk lactobacillus and the kimchi lactic acid bacteria. A method for manufacturing food made of soy yogurt fermented with kimchi lactic acid bacteria comprises the following steps of: mixing the kimchi lactic acid bacteria in a culture medium; mixing animal nature milk lactobacillus in the culture medium; cooling soymilk at 20-40°C after sterilizing the soy milk at 100°C for 1 hour; fermenting the soymilk adding an culture solution for 10-20 hours; manufacturing the soy yogurt after fermenting the soymilk for 5-10 hours and mixing the soy yogurt with a food material.

Description

Food made of soy yogurt fermented with kimchi lactic acid bacteria and production method}

The present invention relates to the production of kimchi lactic acid bacteria fermented soy yogurt that can be applied to various types of food, specifically, flavor and nutrition rich soybean yogurt through stepwise fermentation using a mixed strain of vegetable kimchi lactic acid bacteria and animal milk lactic acid bacteria After the preparation, it relates to a method of applying to beverages, such as ice cream, bread, confectionery, sports drinks or vitamin drinks.

Unlike the pre-1970s, when vegetable foods were mainly consumed, obesity and adult diseases are becoming social problems, and the demand for vegetable foods is increasing. Yogurt also helps improve health by eating vegetable soy yogurt rather than just animal milk yogurt.

Yogurt is already sold in ice cream, sauces, and various drinks.

But most foods use milk yogurt, and soy yogurt is hard to find. The reason is that beans have a characteristic fishy taste and off-flavor, they are generally worse than milk, and have a flavor that is irritating due to a few ingredients such as saponins derived from soybeans. Because it was not. On the other hand, fermented soybeans generally have a smell of fermentation such as sulfur dioxide and ammonia and amines. Efforts have been made to ferment soy milk by inoculating lactic acid bacteria to improve the bad flavor of soy milk. For example, the Republic of Korea Patent Publication No. 1992-11383 discloses soybean yogurt and its manufacturing method, the Republic of Korea Patent Publication No. 1993-22956 discloses a method for producing soy yogurt and the Republic of Korea Patent No. 1998-70641 A method for producing soymilk is disclosed. However, most of these techniques are applied to fermentation of soy milk, and animal milk lactobacillus, which has traditionally been used to make milk yogurt. And the soy yogurt prepared as described above is released as a product, but it does not meet the consumer's taste in taste or aroma and does not get a great response.

In order to increase the demand for soy yogurt, soy must not have the unique fishy taste, reduce the fermentation odor generated during fermentation, and taste and flavor should be good. In addition, one of the reasons for eating soy yogurt is the expectation of health promotion, so the beneficial lactic acid bacteria metabolites are made rich, and the beneficial ingredients produced must be well preserved. In order to achieve this, it is necessary to use different strains of plant kimchi lactic acid bacteria or animal milk lactic acid bacteria to make different fermentation mechanisms work simultaneously to reduce the fermentation odor and produce various lactic acid bacteria metabolites beneficial to the body.

Accordingly, it is an object of the present invention to prepare a flavorful and nutritious soy yogurt using a complex strain consisting of kimchi lactic acid bacteria and animal milk lactic acid bacteria, and then to apply them to various food types to provide a method for producing food.

In order to solve the above object, the present invention (a) the vegetable Kimchi lactic acid bacteria Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc citreum , Leuconostoc mesenteroides , Mixed culture of Leuconostoc gasicomitatum , Leuconostoc lactis Lactobacillus plantarum , and Lactobacillus sakei ; (b) Mixed Lactobacillus acidophilus , Bifidobacterium longum , Streptococcus thermophilus , and Lactobacillus vulgaricus , Lactobacillus L. Culturing (mixed culture); And

(c) heat sterilization of the soybean water and cooled to 20 ~ 40 ℃, the cultured cultured in the step (a) was added to the cooled soybeans after the first fermentation for 10 to 20 hours, the culture in step (b) Adding soy broth to ferment for an additional 5-10 hours to produce soy yogurt; And (d) mixing the soybean yogurt prepared in step (c) with a food material of a food type selected from the group consisting of ice cream, bread, confectionary, and beverage to prepare food. It provides a method for producing food using yogurt.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention uses a combination of lactic acid bacteria, not a single lactobacillus, and also does not inoculate at a time, but first inoculates the vegetable kimchi lactic acid bacteria to increase the efficiency of the initial fermentation and secondly inoculated animal milk lactic acid bacteria, a stable fermentation environment made by kimchi lactic acid bacteria Enough fermentation occurred in.

In the present invention, 11 complex lactic acid bacteria are used. The lactic acid bacteria used are seven strains of vegetable kimchi lactic acid bacteria and four strains of animal milk lactic acid bacteria. Specifically, as the kimchi lactic acid bacteria, Leuconostoc kimchii KCTC 0651, Leuconostoc citreum KCTC 3526 ), Leuconostoc mesenteroides IMSNU 10146), Leuconostoc gasicomitatum KCTC 3753), Leuconostoc lactis KCTC 3528) Lactobacillus plantarum KCTC 10123 ) And Lactobacillus sakei IMSNU 10130) and Lactobacillus acidophilus KCTC3145 ), Bifidobacterium longum KCTC 3421 ), Streptococcus thermophilus KCTC 3658 ) And Lactobacillus bulgaricus IMSNU 13005 are preferred in terms of purchase or effectiveness. However, the present invention is not limited to the above deposited strains. The reason for using such complex lactic acid bacteria is that the fermentation mechanisms are different for each type of lactic acid bacteria, so that the fermentation odor can be eliminated and mutually supplemented fermentation products can be made. Specifically, for example, the different kinds of fermentation mechanisms include lactic acid bacteria, such as Streptococcus, which mainly produce lactic acid when grown with glucose. There are lactic acid bacteria, such as conosstock, and lactic acid bacteria, such as Bifidobacterium, which produce lactic acid and acetic acid.

In addition, in the present invention, inoculate another complex lactic acid bacteria with a time difference, specifically inoculated with the sterile soybean water first plant kimchi lactic acid bacteria complex strain and fermented milk lactic acid bacteria complex strain after 10-20 hours fermentation further fermented for 5-10 hours. do. Rather than inoculating fermented kimchi and lactic acid bacteria at the same time, fermentation stepwise inoculation with a time difference can enhance the fermentation effect (fermentation odor removal, metabolite production). In this case, inoculating Kimchi lactic acid bacteria first is effective for the initial fermentation of the same vegetable soybean. The first fermentation time by Kimchi lactic acid bacteria was limited to 10 to 20 hours and the fermentation time by milk lactic acid bacteria was limited to 5 to 10 hours when sufficient fermentation metabolites were produced during fermentation under the conditions of the present invention. Because it becomes.

Hereinafter, the manufacturing steps will be described.

-1st mixed culture step (Kimchi lactobacillus spawn culture)

Leuconostoc sterilized medium and vegetable Kimchi lactic acid bacteria Leukonostoc kimchii ), Leuconostoc citreum ), Leuconostoc mesenteroides ), Leuconostoc gasicomitatum , Leuconostoc lactis ) Lactobacillus plantarum ), And Lactobacillus sakei ( Lactobacillus sakei ) is inoculated respectively and incubated for 10 to 20 hours at 20-40 ℃. At this time, the medium is preferably MRS medium.

-2nd mixed culture step (milk lactobacillus spawn culture)

The medium is sterilized and animal lactobacillus Lactobacillus acidophilus , Bifidobacterium longum and Streptococcus thermophilus ) And Lactobacillus bulgaricus are inoculated respectively and incubated at 20-40 ° C. for 10-20 hours. At this time, the medium is preferably MRS medium.

-1st fermentation stage

The soybean is heat sterilized, cooled to 20-40 ℃, inoculated with the first seed and fermented at 20-40 ℃ for 10-20 hours.

At this time, the fermentation metabolite is not sufficiently made when the fermentation is less than 10 hours, and the secondary fermentation by the milk lactic acid bacteria is inhibited when the fermentation metabolite is more than 20 hours.

-2nd fermentation stage

Next, inoculate the secondary spawn and ferment for 5-10 hours at 20-40 ℃.

At this time, fermentation metabolites by milk lactic acid bacteria are not sufficiently produced when fermentation is less than 5 hours. Fermentation within 10 hours of fermentation is preferable because fermentation is so strong that the sour taste of soy yogurt decreases. .

-Food manufacturing stage

 Secondary fermented soybean yogurt is mixed with food ingredients such as flavorful ice cream, bread, confectionary or beverage to prepare food. At this time, in the present invention, in the case of ice cream, according to the food type, 3 to 80% (w / w) is mixed based on the total weight of the food ingredients, and in the case of breads, confectionery, and beverages, 3 to 30 based on the total food ingredients. It is preferred to prepare foods by mixing% (v / v). This is less than 3% by weight of the effective effect of soy yogurt, 80% by weight in the case of ice cream, more than 30% by weight in the case of bread, confectionery and beverages to form the type of food to be prepared This is because they do not use enough of the basic material to keep it. However, the present invention is not limited to the above-described mixing ratios depending on food type or consumer preference.

As described above, the present invention is made using kimchi lactic acid bacteria fermented soy yogurt, there is no fermentation odor of soybean, rich in fermented metabolites such as free amino acids, natural vitamins, active isoflavones, fermented GABA, ice cream, bread, sweets, sports It is possible to provide beverages, vitamin drinks and the like.

Example

<Example 1>

 Preparation of Soy Yogurt

<1-1> Primary spawn culture

Sterilize the MRS medium at 121 ° C. for 15 minutes and use Leuconostoc kimchii KCTC0651 and Leuconostoc citreum KCTC 3526 as vegetable kimchi lactic acid bacteria. ), Leuconostoc mesenteroides IMSNU 10146, Leuconostoc gasicomitatum KCTC 3753, Leuconostoc lactis KCTC 3528, Lactobacillus planttaum ( LactobaTCus plantarum ) ) And Lactobacillus sakei IMSNU 10130 were inoculated at 1 × 10 ⁴ cfu / ml and incubated at 35 ° C. for 12 hours.

<1-2> Secondary spawn culture

Sterilize the MRS medium at 121 ° C for 15 minutes and use the Lactobacillus acidophilus KCTC3145 animal lactobacillus. ), Bifidobacterium longum KCTC 3421 ) And Streptococcus thermophilus KCTC 3658 ), Lactobacillus bulgaricus IMSNU 13005 was inoculated at 1 × 10 ⁴ cfu / ml and incubated at 35 ° C. for 12 hours.

<1-3> Soy Yogurt Fermentation

The soy water was sterilized by heating at 100 ° C. for 1 hour, cooled to 35 ° C., and then inoculated with 3% (v / v) of the primary seed of Example 1-1 to fermentation at 35 ° C. for 12 hours. Next, the second seed of Example 1-2 was inoculated to 3% (v / v) and then fermented at 35 ° C. for 6 hours to prepare soy yogurt of the present invention.

<Example 2>

Soy yogurt  Preparation of Food Used

The soy yogurt prepared in Example 1 was applied to prepare various types of food.

<2-1> ice cream

Sugar 17.85% (w / w), stabilizer 0.17% (w / w), emulsifier 2.67% (w / w), water 5.01% (w / w), soy yogurt 73.46% (w / w), blueberry concentrate 3.34 The mixture was homogenized with a homogenizer by mixing% (w / w), aged at 20 ° C. for 1 hour, and placed in a soft ice cream machine with a freezing temperature adjusted to minus 5 ° C., and after 15 minutes, ice cream was output. I could feel sour and deep taste and very high quality taste.

<2-2> sweets

After gently releasing margarine, 0.5% (v / v) and 4% (v / v) of salt and sugar were added to make cream, and 20% (v / v) of egg was added thereto. 60% (v / v) wheat flour, 30% (v / v) soybean yogurt, 10% (v / v) cream with eggs, mix and knead into dough and mold into 8cm diameter discs I made a cookie. It's savory and tastes good.

<2-3> bread

Kneading machine to make flour 45% (v / v), soy yogurt 25% (v / v), purified water 20% (v / v), salt 0.5% (v / v), sugar 9.5% (v / v) And knead for 7 minutes. This dough was aged for 12 hours and baked at 180 ° C. The texture of the outer surface of the bread was chewy and chewy. When stored at 25 ℃, mold appeared in 3-5 days. The soy yogurt added bread had no mold after 15 days and had a slightly sour and deep taste.

<2-4> sports drinks

Soy yogurt 3% (v / v), sugar 13% (v / v), glucose 33% (v / v), bamboo salt 0.13% (v / v), citric acid 0.13% (v / v), purified water 92.83% ( v / v) was mixed and sufficiently suspended, and heated at 75 ° C. for 10 minutes, and then cooled to 10 ° C. or less. It tasted sour and cool and the water absorption was higher than water.

<2-5> natural vitamin drink

A soda yoghurt was centrifuged at 9,000 rpm to prepare a vitamin beverage containing 3% (v / v) supernatant. Bamboo salt 0.01% (v / v), refined salt 0.05% (v / v), citric acid 0.17% (v / v), fructose 5.3% (v / v), sugar 1% (v / v), apple juice 0.3% ( v / v), Camu Camu 0.25% (v / v), purified water 89.92% (v / v) and homogenized for 5 minutes with a homogenizer and then cooled to 10 ℃ or less immediately after heating 5 minutes at 90 ℃.

I could feel the natural taste that is different from the commercial vitamin drinks.

As a result of analysis according to Paragraph 11 Micronutrient Test Method of the 7th General Test Method of Food Code published in Korea in 2005, it is shown in <Table 1>.

The above vitamin content is derived from soy yogurt. A large amount of vitamin is produced in the manufacturing process of soy yogurt according to the present invention.

Claims (2)

(a) Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mesenteroides , Leuconostoc gasicomitatum , which are vegetable kimchi lactic acid bacteria in the medium. Mixed culture of Leuconostoc lactis Lactobacillus plantarum and Lactobacillus sakei ; (b) Mixed Lactobacillus acidophilus , Bifidobacterium longum , Streptococcus thermophilus , and Lactobacillus vulgaricus , Lactobacillus L. Culturing (mixed culture); (c) sterilizing soybean water at 100 ° C. for 1 hour and cooling to 20-40 ° C., followed by primary fermentation for 10 to 20 hours by adding the culture solution cultured in step (a) to the cooled bean water, followed by step (b) Adding the culture medium incubated in the secondary fermentation for an additional 5-10 hours to produce soy yogurt; And (d) mixing the soybean yogurt prepared in step (c) with a food material of a food type selected from the group consisting of ice cream, bread, confectionary, and beverage to produce a food. Method for preparing food using soy yogurt. Food using soy yogurt prepared by the method of claim 1.