KR20090072079A - Soybean fermented milk using starter of streptococci and preparing method thereof - Google Patents

Abstract

Soybean fermented milk using Streptococcus spp. lactobacillus starter and a preparation method thereof are provided to secure high content of genistein, daidzein and glycitein as well as cancer-preventive effects. A method for preparing soybean fermented milk comprises the following steps of: adding distilled water 2.8-3.2 times the amount of dried soybeans and dipping the soybeans at 92-96°C for 30 minutes; removing the skins and embryos of the soybeans; re-adding the distilled water 3.8-4.2 times the amount of dried soybeans and warming them up at 92-96°C; pulverizing and extracting the soybeans to obtain soy milk; homogenizing the soy milk at 140-160 bar and sterilizing it at high temperature; inoculating one or more lactobacillus starters selected from the group consisting of Streptococcus thermophilus 3 and Streptococcus thermophilus St-body-1 and fermenting the inoculated soy milk at 28-32°C for 24 hours.

Description

Soybean fermented milk using starter of Streptococci and Preparing method according to Streptococcus lactobacillus starter

The present invention relates to a soymilk fermented milk prepared using Streptococcus lactobacillus and a method for manufacturing the same, and more specifically, Streptococcus thermophilus 3 ( Streptococcus ), which is Streptococci thermophilus 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus It relates to a soybean milk fermented milk characterized in that the fermented with single or mixed lactic acid bacteria containing at least one selected from thermophilus Stbody-1) and a method for producing the same.

Generally, soy milk fermented foods have been rejected by people who are sensitive to odors due to off-flavors such as green (raw, raw soy) smells or beany flavors that occur in soy milk products. In the present invention, by producing a soy milk fermented milk selectively using a specific lactic acid bacteria, soy milk fermented milk having a very high content of aglycones type isoflavones that is effective in removing the off-flavor of soy milk fermented milk and improving digestion rate and improving physiological activity. To provide.

Soybean is an important food ingredient that is essential to the diet of our people, which has been grown and consumed by our people since ancient times. Soy protein is a vegetable protein containing abundant essential amino acids, and has recently been in the spotlight as a substitute food of animal protein. It is also widely used as a snack or drink as a high functional food containing a bioactive substance. In particular, isoflavones, which are closely related to the efficacy of soybean, are present in soybeans in the form of glycosides, genistin, didzin, and glycidin, and non-glycone, genistein. genistein), daidzein, glycidin and many other derivatives. Soybean glycosides are hydrolyzed by the microbial β-glucosidase. And converted into aglycones that are easily absorbed into the body. Genistein, a non-glycoside, has an excellent anti-cancer effect, and is known to be highly effective in preventing prostate and breast cancer. In addition, since it has an effect similar to that of the female hormone estrogen, it is known to have a great effect on the prevention and progression of osteoporosis in postmenopausal women. However, since isoflavones present in soybeans exist mostly as glycosides such as genistin, didzin, and glycytin, they have high absorption rate in the body and high content of non-glycosides, which are beneficial to the human body. There was a limit to providing fermented foods.

Soy milk has a unique beany flavor. In order to improve the off-flavor of soy milk, methods have been developed that include inoculating and fermenting lactic acid bacteria. For example, the Republic of Korea Patent Publication No. 1992-11383 discloses soybean yogurt and a method for producing the same, the Republic of Korea Patent Publication No. 1999-008908 discloses a method for producing soy milk fermented milk using enzyme-treated soy milk, Republic of Korea Korean Unexamined Patent Publication No. 1998-70641 discloses a method for producing fermented soymilk, and Korean Patent Publication No. 2003-0097264 discloses a soymilk fermented food in which isoflavones are completely hydrolyzed using Bifidobacterum spp. A manufacturing method is disclosed, and Korean Patent No. 10-0773059 discloses dairy products using Lactobacillus and the like.

However, the non-glycoside isoflavones are easy to decompose and absorb in the body so as to remove the soybean odor peculiar to the known soy milk fermented milk and cause abdominal bloating without digestion in the body. In order to improve the problem of increasing the conversion rate, such as fermentation method was introduced, but there was a limitation that could not be completely overcome. In addition, by using a specific microorganism with high conversion rate of isoflavone, it was used in fermented foods such as soymilk. There is a demand.

In order to solve the above problems and demands, the present inventors have continuously studied to provide soymilk fermented milk containing a high content of isoflavone non-glycosides, which is free of odors and contains a large amount of beneficial ingredients to the human body, using Streptococcus lactic acid bacteria. Fermented milk with a high content of non-glycosides and a method for producing the same have been devised.

As a main fermentation microorganism, microorganisms with high conversion rate of isoflavones were found among the Streptococcus lactic acid bacteria, not Lactobacillus spp. Or Lactobacillus spp. To provide food.

The present invention relates to a soymilk fermented milk using the Streptococcus lactic acid starter, and a method of manufacturing the same, which will be described in more detail.

To starter or mixed lactobacillus starters containing at least one selected from Streptococcus thermophilus 3 and Streptococcus thermophilus Stbody-1 for the production of low-odor soy milk fermented milk Is about

In addition, the present invention

Streptococcus thermophilus 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus The soymilk fermented milk fermented by a single or mixed lactic acid starter containing one or more lactic acid bacteria selected from thermophilus Stbody-1) is characteristic.

In addition, the present invention

Streptococcus thermophilus 3 in soymilk 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus The present invention relates to a method for producing soymilk fermented milk, characterized in that after inoculating at least one species or mixed lactobacillus starter selected from thermophilus Stbody-1), and fermenting for 24 hours at 28 ~ 32 ℃.

The present invention relates to the selection and selection of Streptococcus lactic acid bacteria having a high conversion rate from the glycoside of isoflavone to the non-glycoside, and the soymilk fermented milk using the same. , Rich in dazezein, glycidin (glycitein) is effective in preventing cancer.

Recently, as the wellbeing culture trend, the demand for vegetable health food, especially soybean food, is steadily increasing. There are many ways to eat these soy foods, but the most representative form of tofu, soy milk and the like. In particular, the demand for soy milk is easy to carry and the tasting is convenient, and according to this trend, the food industry has been making efforts to research and sell functional soy milk. However, the smell of soy milk itself and the smell of soybeans themselves and the smell of the soybeans often cause rejection of the food. Therefore, the method of removing these odors is problematic, and the functional aspect of soy milk is also problematic. The demand of the food industry and the consumer for fermented soy milk fermented with a specific microorganism to maximize the bar has been increased, and the present inventors have continuously studied to solve the above problems and demands. will be.

The present invention relates to a soymilk fermented milk using the Streptococcus lactic acid bacteria will be described in detail below.

The present invention

To starter or mixed lactobacillus starters containing at least one selected from Streptococcus thermophilus 3 and Streptococcus thermophilus Stbody-1 for the production of low-odor soy milk fermented milk It is about.

In addition, the present invention

Streptococcus thermophilus 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus It is characterized by fermented soy milk fermented by single or mixed lactobacillus starter containing one or more selected from thermophilus Stbody-1).

Lactobacillus microbiological taxonomic triangulation oil cake said included in the Terry ALES neck (Eubacteriales), this and is there is classified into Lactococcus Basile the group (Lactobacilleae) and Group (Streptococcaceae) when streptomycin coca, the electronics in Lactobacillus (Lactobacillus) the latter in the Streptococcus (Streptococcus), five caucuses in Peddie (Pediococcus), current stock in Pocono (Leuconostoc) is important. In terms of morphology, they are classified into Lactic Acid Bacillus (Lactobacillus) and Lactic Acid Cocci (Streptococcus, Pediococcus, and Leukonostok). Are classified into homo-fermenting bacteria and hetero-fermenting bacteria that produce by-products (alcohol, carbon dioxide, etc.) in addition to lactic acid.

Streptococcus thermophilus (Steptococcus thermophilus) is a microorganism belonging to the lactic acid bacteria as described above, plays a pivotal role in the fermentation process in the production of fermented milk. It is mainly mixed with Lactobacillus acidophillus or Bifidobacteria to use as a lactic acid bacteria starter.By adding Lactobacillus starter, most of the fermentation is done by Streptococcus thermophilus during fermentation. Streptococcus thermophilus) is mainly detected.

Fermented milk refers to a beverage made by culturing lactic acid bacteria or yeast in milk, goat's milk, horse's milk, etc., and fermenting lactose (lactose) to produce lactic acid or alcohol to have a special flavor. ) Is a fermented milk using animal milk, and the common lactic acid bacterium used in the production of yogurt is Lactobacillus bulgaricus ), Streptococcus thermophilus ), L. acidophillus , Bifidobacteria, and the like.

Mixed cultures have a complementary synergistic effect between strains than single cultures, which is advantageous for shortening the incubation time and producing useful metabolites. For this reason, mixed culture is increasing more recently than single culture. The Lactobacillus genus and Bifidobacterium genus, which are mainly used in the mixed culture, are not meaningful to the fermentation itself, but because the living microorganism itself as a probiotics has a beneficial effect on the body, the Streptococcus thermophilus ( Streptococcus thermophilus) is used for fermentation. However, because Lactobacillus genus is not well cultured, it is difficult to secure the target number of lactic acid bacteria, and Bifidobacterium genus is an absolute anaerobic microorganism, which grows only in anaerobic conditions. It is efficient to add after-product to finished product. In addition, some of the genus Lactobacillus grow very well in soymilk, but when they are commercialized, they are produced after fermentation (a phenomenon in which acidity is increased due to lactic acid increase during the distribution of the finished product after the end of culture), resulting in an undesired sour taste. Difficult to follow Therefore, the present invention has the advantage of reducing physiological activity and off-flavor by streptococcus thermophilus culture alone, using the Streptococcus thermophilus lactic acid bacteria through the following examples and experimental examples.

The present invention is a fermented food using soy milk, unlike a general animal fermented food, as a vegetable fermented food, it was difficult to manufacture and commercialize a vegetable fermented food with lactic acid bacteria previously used in animal fermented foods, the present inventors research and experiment In order to ferment soy milk, it was found that the selection of lactic acid bacteria was important, and one selected from Streptococcus thermophilus 3 and Streptococcus thermophilus Stbody-1 among Streptococcus It is preferable to ferment soy milk using more than one species or mixed lactic acid bacteria, and these Streptococcus isoisolates are particularly high in the production rate of α-galactosidase and β-glucosidase. The conversion of flavone glycosides to nonglycosides is very high. N-hexanal, 2-ethylfuran, 2-pentylfuran, 2-heptanone, 2-heptanone, 1-octene-3- By minimizing the content in soy milk fermented milk, such as all- (1-octen-3-ol), 2-nonanone, 2-undecanone, benzaldehyde and derivatives thereof, This is because odor can be reduced or eliminated. In addition, due to the high conversion rate to the non-glycoside, it may contain a lot of beneficial ingredients such as genistein, (daidzein), glycidin (glycitein).

The present invention relates to a soy milk fermented milk,

Soy milk used in the present invention is not limited thereto, but characterized in that it can be produced by one or more selected from kidney beans, rat eye beans, soybeans (baektae), green soybeans, green beans, green beans, peas, sun black beans and ol beans. And, soymilk prepared using a single species of soybean can be used, and in consideration of taste or nutrition can be fermented soymilk prepared using two or more soybeans can be produced soymilk fermented milk.

In addition, the soy milk used in the soy milk fermented milk of the present invention may be prepared by further comprising walnut, peanut, caramel, black sesame paste and white sugar in addition to the soybean.

Hereinafter, a method for preparing the soymilk fermented milk of the present invention will be described in detail.

The present invention is Streptococcus thermophilus 3 in soymilk 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus It relates to a method for producing soymilk fermented milk fermented at 28 ~ 32 ℃ for 24 hours after inoculating at least one species or mixed lactic acid bacteria starter selected from thermophilus Stbody-1).

If you explain this in more detail,

A first step of adding 2.8 to 3.2 times (volume / weight) of distilled water relative to the dry weight of soybeans, immersing the soybeans at 92 to 96 ° C. for at least 30 minutes, and removing the shells and seeds of the soybeans;

A second step of adding 3.8 to 4.2 times the volume / weight of distilled water to the soybean dry weight of the first step, and then heating, grinding and extracting soy milk at 92 to 96 ° C .;

A third step of high pressure sterilization of the soymilk of the second step after a homogenization process of 140 to 160 bar conditions;

Streptococcus thermophilus 3 in a third stage autoclaved soymilk 3) and a fourth soymilk culture solution prepared by inoculating at least one single or mixed lactobacillus starter selected from Streptococcus thermophilus Stbody-1 and fermenting at 28-32 ° C. for 24 hours. step;

A fifth step of cooling the fermented soymilk culture solution of the fourth step, mixing the sugar solution prepared by adding at least one selected from walnut, peanut, caramel, black sesame paste, and white sugar in a constant ratio, and then homogeneizing and ripening;

It relates to a soymilk fermented milk manufacturing method using a Streptococcus lactic acid bacteria starter comprising a.

Here, in the first step, the reason for adding distilled water of 2.8 to 3.2 times (volume / weight) is because soaking soybean absorbs water by 2 to 2.5 times the weight of the beans themselves.

In the second step, 3.8 ~ 4.2 times (volume / weight) of distilled water is added again to the soybean dry weight, soybean: water weight ratio of 1: 7 total solids (total solid) of 10% This is because the physical properties of the viscosity of the soy milk is most suitable. This is because when the viscosity is more than 4.2 times, the viscosity becomes too thin, and when the viscosity is less than 3.8 times, the viscosity is too high.

In the fourth step, it can be fermented at 28 ~ 32 ℃ more preferably 29 ~ 30 ℃, when the fermentation at less than 28 ℃ problem occurs that the fermentation time is delayed due to the low fermentation temperature, when the odor exceeds 32 ℃ A problem arises.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples do not limit the scope of the present invention.

Production Example

Preparation of Soy Milk Solution

Soybeans were washed after removing impurities, and then distilled water three times (v / w) of soybean dried and soaked at 95 ° C. for 30 minutes to remove shells and seeds, and distilled water four times (v / w) of soybean dried. After adding again, the ratio of dry soybeans and distilled water was finally adjusted to 1: 7, and then warmed in a 95 ° C. water bath for 30 minutes, and pulverized twice with 3,500 rpm and 120 mesh using a grinder.

The extracted soy milk was autoclaved at 121 ° C. for 15 minutes after a smooth homogenization process (150 bar) and refrigerated at 4 ° C. The yield of soymilk concentrate was 5.5 times the dry weight of soybean.

Selection and Cultivation of Lactic Acid Bacteria

28 commercial powder strains shown in Table 1 were dissolved in sterile dilution water (0.85%) and plated on a BL agar plate, and then incubated at 37 ° C. for 48 hours in an anaerobic incubator. Then, separated colonies were inoculated with 1% of modified MRS broth and incubated at 37 ° C. for 24 hours in an anaerobic culture. The expanded Streptococci were plated on M17 agar plate 37 After 48 hours of incubation, separated colonies were taken and passaged twice.

Experimental Example

Experimental Example  One

Growth and acid production of 28 kinds of lactic acid bacteria were measured using the soymilk solution. 30 ml of autoclaved soymilk for 15 minutes at 121 ° C aseptically dispensed 189 kinds of activated lactic acid bacteria each 1% and incubated at 37 ° C for 24 hours to produce curd, pH and acidity were measured, and the results are shown in Table 1 below.

division manufacturer Remarks Acidity pH Curd occurrence S-1 Str . thermophilus ST-B01 Chr. Hansen Commercial spawn 0.68 4.22 O S-2 Str . thermophilus ST-M3 Chr. Hansen Commercial spawn 0.65 4.25 O S-3 Str . thermophilus TH-4 Chr. Hansen Commercial spawn 0.65 4.23 O S-4 Str . thermophilus STAM3 Danisco (wisby) Commercial spawn 1.09 3.85 O S-5 Str . thermophilus TH-3 Chr. Hansen Commercial spawn 0.69 4.27 O S-6 Str . thermophilus ST-36 Chr. Hansen Commercial spawn 0.67 4.25 O S-7 Str . thermophilus St-body-2 Chr. Hansen Commercial spawn 1.10 3.86 O S-8 Str . thermophilus St-body-1 Chr. Hansen Commercial spawn 0.72 4.21 O S-9 Str . thermophilus ST-M6 Chr. Hansen Commercial spawn 0.67 4.28 O S-10 Str . thermophilus ST2 Culture system Commercial spawn 0.68 4.28 O S-11 Str . thermophilus ST-1 Culture system Commercial spawn 0.67 4.28 O S-12 Str . thermophilus 3 Culture system Commercial spawn 0.65 4.28 O S-13 Str . thermophilus ST-5 Culture system Commercial spawn 0.68 4.26 O S-14 Str . thermophilus tenus Cruciform yogurt Commercial spawn 　 0.70 4.27 O S-15 Str . thermophilus St-body-3 Chr. Hansen Commercial spawn 0.69 4.28 O S-16 Str . thermophilus A Danisco (wisby) Commercial spawn 0.61 4.36 O S-17 Str . thermophilus Choozit 985 Danisco (wisby) Commercial spawn 0.60 4.38 O S-18 Str . thermophilus LBB-36 LB bulgaricum Commercial spawn 0.65 4.33 O S-19 Str . thermophilus LBB-554 LB bulgaricum Commercial spawn 0.65 4.31 O S-20 Str . thermophilus TH-1 Chr. Hansen (ABT-1) Commercial spawn 0.58 4.46 O S-21 Str . thermophilus TH-2 Chr. Hansen (ABT-2) Commercial spawn 0.57 4.56 O  S-22 Str . thermophilus TH-5 Chr. Hansen (ABT-5) Commercial spawn 0.63 4.38 O S-23 Str . thermophilus JST-1 Separated strains (daily dairy owned strains) MK-SW-001 0.62 4.38 O S-24 Str . thermophilus JST-2 Separated strains (daily dairy owned strains) MK-SW-002 0.68 4.22 O S-25 Str . thermophilus JST-3 Separated strains (daily dairy owned strains) MK-SW-003 0.61 4.37 O S-26 Str . thermophilus JST-7 Separated strains (daily dairy owned strains) MK-SW-004 0.67 4.27 O S-27 Str . thermophilus JST-8 Separated strains (daily dairy owned strains) MK-SW-005 0.71 4.20 O S-28 Str . thermophilus JST-9 Separated strains (daily dairy owned strains) MK-SW-006 0.66 4.30 O

Through the results of Table 1, the acid production degree in soymilk was low in Streptococcus bacteria, all 28 species produced a curd (curd). Acidity and pH of most of the lactic acid bacteria of Table 1 are suitable as lactic acid bacteria, of which S-5, S-8, S-11, S-12, S-16 was selected arbitrarily, using the following Experimental Example 2 The titer of α-galactosidase and β-glucosidase and the volatile flavor test of Experimental Example 3, and the conversion of the isoflavone glycoside to the non-glycoside of Experimental Example 4 were measured.

Experimental Example  2

α- Galactosidase  And β- Glucosidase Activity test

The soymilk solution prepared above was autoclaved at 121 ° C. for 15 minutes, and then sterilized soymilk solution was prepared. The sterilized soybean milk solution was removed soybean using a filter network, adjusted to pH 3.5 with hydrochloric acid (HCl) of the filtrate, and the precipitated protein was recovered by supernatant using a centrifuge for 15 minutes. Was adjusted to 6.5 using 10N sodium hydroxide (NaOH), followed by filtration with filter paper.

The coenzyme solution was subcultured twice in each of the lactic acid bacteria of Table 4 in a modified MRS broth, incubated in soymilk for 24 hours at 37 ° C., and centrifuged for 5 minutes, and the supernatant was used as an extracellular coenzyme solution. The cells were collected, washed twice with sodium phosphate buffer (pH 6.0), treated with 1% lysozyme, and allowed to stand at 37 ° C. for 30 minutes. It was digested for a minute. After centrifugation for 5 minutes, the supernatant was used as an intracellular coenzyme solution.

For measuring α-galactosidase activity, 10 mM p-nitrophenyl-α-D-galactopyranoside (hereinafter referred to as "PNPG") is referred to. 50 μl 50 mM sodium phosphate buffer solution (pH 6.0) containing Sigma Chemical Co.) and 50 mM sodium phosphate buffer solution (pH 6.0) containing 10 mM PNPG for measuring β-glucosidase activity 50 50 μl of the crude enzyme solution was added to the solution, and the reaction was stopped at 37 ° C. for 15 minutes. Then, 100 μl of 0.5 M Na ₂ CO ₃ solution was added to stop the reaction. When α-galactosidase and β-glucosidase decompose PNPG, p-nitrophenol (hereinafter referred to as "PNP") is separated and yellow, so that the higher the titer, the darker the yellow color.

The amount of free PNP was measured for absorbance at 414 nm, and the unit of enzymatic activity was defined as 1 unit of the amount of enzyme required to release 1 μmole of PNP for 1 minute, and the results of titer measurement are shown in Table 2 below. The measurement result of 2 is an average value of the results measured three times.

division Fungal species α-galactosidase β-glucosidase Intra Extra Intra Extra S-5 Str . thermophilus TH-3 ---- ---- ---- ---- S-8 Str . thermophilus St - body -One 0.06 0.30 0.27 0.03 S-11 Str . thermophilus ST -One 0.10 0.27 0.48 0 S-12 Str . thermophilus  3 0.17 0.14 0.51 0 S-16 Str . thermophilus  A 0.00 0 0.11 0.43

Experimental Example  3

Volatile Flavor Component Assay

Solid phase microextraction (SPME) was used to extract the volatile flavor components of soymilk and soymilk culture, and Carboxen-Polydimethylsiloxane (Carboxen-PDMS 75㎛) fiber was used. The sample was stored at 3 ° C and taken out at room temperature 30 minutes before the experiment. After a period of time, 20 ml of the sample was added to 60 ml-vial, 2.00 g of sodium chloride (NaCl) and 1% of internal standard. Geraniol of Geraniol (manufactured by Sigma, USA) was added to 3.3㎍ maintained at equilibrium for 45 minutes at 60 ℃ and then added SPME fiber adsorbed volatile flavor components for 30 minutes. Desorption was carried out in a GC-injector at 200 ° C. and proceeded for 5 minutes by cryo-focusing.

In the soy milk and soy milk culture solution, the results of selecting 8 kinds of odorants for analysis were shown in Table 3 below. Looking at the results of Table 3, the sensory characteristics of the samples were significantly different from the off-flavor of lactic acid bacteria samples of Bifidobacterium. It was high side. In the samples of Streptococcus lactic acid bacteria, the characteristic off-flavor other than the soy boiled odor was weak or almost free, but the result of Table 3 shows 2-ethylfuran, 2-pentylfuran, hexanal, 1-octen-3-ol. Was detected higher in soymilk culture than in the other components. The numerical values in Table 3 refer to the relative peak areas, which are obtained from the peak area / internal standard peak area of each volatile component.

sample 2- ethylfuran 2- pentylfuran  hexanal 2- heptanone 1-octen- 3-ol 2- nonanone 2- undecanone S-5 49.3 26.97 30.68 0.39 37.20 5.69 5.07 S-8 7.43 24.12 4.83 6.77 32.78 13.65 5.11 S-11 55.34 1.89 22.27 3.35 23.67 4.46 4.84 S-12 8.99 16.16 2.99 4.96 23.78 6.51 4.52 S-16 15.41 21.80 3.77 3.05 26.28 5.95 5.14 Standard Sample x 37.38 5.80 0.73 31.07 x 0.51

Experimental Example  4

Isoflavone Assay

0.1 g of an internal standard solution was added to 1 g of the soymilk fermented milk sample prepared by inoculating the lactic acid bacteria of Table 2, followed by vortexing by adding 7 ml of acetonitrile, 3 ml of tertiary distilled water, and 2 ml of 0.1N hydrochloric acid. vortexing) and then stirred for 1 hour using a stirrer. After centrifugation at 5000 rpm for 10 minutes, the supernatant was filtered through filter paper, 1 ml of the filtrate was taken into a 10 ml sample bottle, and nitrogen was blown to remove the solvent. After the solvent was removed, 1 ml of methanol was added to dissolve it, and then filtered through a syringe filter (Acrodisc, CR PTEE 0.2 μm, 25 mm syringe filter filtering) to perform HPLC analysis. As a result, the isoflavones of the soymilk fermented milk samples were analyzed. Table 4 shows the results of the isoflavone assay.

division Non-glycoside ( aglycones ) β-glucoside Acetyl-β-glucoside ( Acetyl -β- glucoside ) Maloney-β- Glucoside ( Malony -β- glucoside ) Standard reagent 5.28 81.96 7.46 5.30 S-5 50.36 70.61 5.23 3.39 S-8 82.20 7.94 5.75 4.11 S-11 84.02 5.07 7.67 3.23 S-12 86.49 7.17 2.77 3.57 S-16 4.73 89.12 2.40 3.74

The standard reagents of Table 4 refer to soy milk stock solutions that are not cultured by inoculating lactic acid bacteria. That is, the first soymilk solution contains little non-glycoside, but as a result of culturing the lactic acid bacteria of S-5, S-8, S-11, S-12, and S-16, the glycoside was converted to the non-glycoside as shown in Table 4 above. it means.

Preparation of Soymilk Fermented Milk

Example  1 and Experimental Example  5

The soymilk fermented milk prepared above was inoculated with 1% of each of S-5, S-8, S-11, S-12 and S-16 lactic acid bacteria shown in Table 1 in an inoculum, and then at 24 ° C. at 24 ° C. Soymilk was fermented for hours. Then, each of the fermented soy milk was subjected to sensory tests by applying the 9-point method to 20 sensory panels of Maeil Dairy Research Center. The average score was calculated and rounded up and down, and the results of Experiment 5 are shown in Table 5 below. It was.

Sample (30 ℃) Beany ( hexanal (9 points) Overall flavor (9 points) S-5 4 7 S-8 3 7 S-11 5 7 S-12 3 8 S-16 5 6

As a result of Experiment 5 of Table 5, S-8 and S-12 had the least amount of soybeans, especially in the case of S-12, the overall flavor was the best, S-8 and S-12 was selected and cultured Soymilk fermented milk was prepared by fermenting at a different temperature to carry out the following Experimental Example 6.

Example  2 and Experimental Example  6

After inoculating 1% each of S-8 and S-12 in Inoculum, and incubated at 30 ° C., 37 ° C., and 42 ° C., respectively, the sensory tests were performed in the same manner as in Experimental Example 5, and the results are shown in the following table. 6 is shown.

sample Hexanal (9 points) Overall flavor (9 points) S-8 (30 ℃) 3 7 S-8 (37 ℃) 6 6 S-8 (42 ℃) 5 5 S-12 (30 ℃) 3 8 S-12 (37 ℃) 5 6 S-12 (42 ℃) 6 5

As a result of the sensory test shown in Table 6, it was confirmed that the soybean milk fermented milk prepared at the culture temperature of 30 ℃ is less soybean odor, and the flavor is better than the soy milk fermented milk at 37 ℃ and 42 ℃. As a result, it can confirm that it is good to ferment at 28-32 degreeC, Most preferably, 29-30 degreeC.

Experimental Example Experimental Example and the synthesized results, S-8 of Streptococcus write a brush loose Stbody-1 (Streptococcus thermophilus Stbody- 1) and S-12 of Streptococcus write a brush loose 3 (Streptococcus thermophilus 3) It is concluded that lactic acid bacteria are the most suitable as a starter for lactic acid bacteria of soymilk fermented milk, which is a health food because of its high off-flavor and rich taste and high conversion of non-glycosides.

Thus, Streptococcus thermophilus Stbody-1 ( Streptococcus thermophilus Stbody-1) and Streptococcus write a brush loose 3 (Streptococcus thermophilus 3) The production of soy milk fermented milk using lactic acid bacteria as a starter is expected in the future.

Claims (4)

Endogenous or mixed lactobacillus starters containing at least one selected from Streptococcus thermophilus 3 and Streptococcus thermophilus Stbody-1 for the production of low-odor, soy milk fermented milk. Streptococcus thermophilus 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus Soymilk fermented milk characterized in that the fermented with a single or mixed lactobacillus starter containing at least one selected from thermophilus Stbody-1). Streptococcus thermophilus 3 in soymilk 3) and Streptococcus thermophilus Stbody-1 ( Streptococcus Thermophilus Stbody-1) Soymilk fermented milk manufacturing method characterized in that the inoculated at least one species or mixed incubator starter selected from the following, and then fermented for 24 hours at 28 ~ 32 ℃. The method of claim 3, wherein the soy milk is Adding a distilled water of 2.8 to 3.2 times (volume / weight) to soybean dry weight, and then immersing soybean for 30 minutes at 92 to 96 ° C. and removing skin and seeds of soybean; A second step of adding 3.8 to 4.2 times distilled water with respect to the soybean dry weight in the first step, and then heating, grinding and extracting soy milk at 92 to 96 ° C; And A third step of high pressure sterilization of the soymilk of the second step after a homogenization process of 140 to 160 bar; Soy milk fermented milk manufacturing method characterized in that it comprises a.