KR20160144119A - Method of producing lactic acid bean curd - Google Patents

Abstract

In the present invention, 125 g of soybeans were precipitated in 175 g of water for 24 hours, and then crushed for one minute with a chopper of 25 to 60 mesh size to prepare 300 g of soybean milk. Then, milk of 50 g to 100 g was added to the soybean milk, After being crushed and mixed at ~ 800 rpm, the mixture was heated in a high-temperature autoclave at 100 ° C for 30 minutes and then cooled to 37 ° C to prepare a soybean milk mixture. Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added,
3kg of raw bean, 25L of water is added, and it is called for 24 hours. Then it is crushed by a chopper of 20 ~ 60mesh standard. Then, 20g of purified salt and 10g of fructo-oligosaccharide are mixed and heated in a high-temperature autoclave for 30 minutes at a temperature of 100 ° C. After cooling the mixture to prepare a first soybean milk mixture, 100 g to 200 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) were mixed into 200 g to 300 g of the first soybean milk mixture,
The mixture was mixed again for 1 minute with a blender, and then fermented at 37 ° C for 10 to 36 hours for coagulation. The fermented coagulated product was poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid tofu .

Description

[0001] The present invention relates to a method of producing lactic acid bean curd,

The present invention relates to a lactic acid bacterial flour to which a chemical coagulant of chemical head is excluded and a method for producing the same.

Soybean is known to have anticancer effect by lecithin. In soybean paste made with soybean, anticancer agent and hypotensive agent are refined. Soybean sprout contains various healthful ingredients such as arginine which is known to protect liver from hangover. have. Soybeans contain high-quality water-soluble proteins. Among them, the method of processing tofu is the most representative.

Tofu is a protein that is separated from soybeans and can be denatured as an insoluble protein in a state where it is water-soluble depending on the concentration of the salt. It is a protein that is compressed by insoluble proteins. The significance of the health of the foods that we eat is becoming new every year.

However, in the past, tofu has been made using the so-called 'jinsu' which is collected from seawater, and the manufacturing method of such tofu has not been newly developed in the conventional production method. It is a byproduct obtained in the process of absorbing the moisture in the air by using the deliquescence property of the salt and storing the salt in the air for a long time in order to obtain clean salt, and to dissolve the components other than the salt itself. Therefore, it is known that the wastewater contains various components contained in seawater, and in particular, cations such as magnesium play an important role in producing tofu.

Presently, tofu made from jail is sold on the market, and many ordinary households use unpurified salt, so it can be inferred that the amount of magnesium ions consumed by Koreans exceeds a sufficient amount. Of course, the amount of these ingredients remaining in the head will be small, so the amount of magnesium ions consumed by eating tofu is thought to be a small amount, In the case of Koreans who take advantage of the above, the amount of magnesium contained in the above-mentioned pasta foods is taken into consideration, which leads to excessive consumption of adult foods.

In addition, in case of tofu, it is common to feel that the tofu itself tastes when it is hot, and it can not be stored for a long time even if it is refrigerated.

Especially, in the days when there was no refrigerator, it was difficult to store one day, and it was common sense that microorganisms could grow with a trace amount of components other than the protein contained in the soybean, but there was no preparation for such a problem.

Lactic acid bacteria is one of the bacteria that make lactic acid by decomposing saccharides. It is well known that lactic acid bacteria generally prevent diarrhea and constipation. It stops diarrhea by stopping the growth of enteric bacteria in the intestines and makes lactic acid to make the intestinal environment acidic In recent years, acacia has been shown to have anticancer activity as a new efficacy of lactic acid bacteria. In addition, bacterial or viral particles that invade our body promote the production of antibodies and inhibit infection by pathogens. Ascidolin and lactocigin produce antibiotics that inhibit the growth of harmful bacteria in the intestines. They also reduce cholesterol in the blood, thereby preventing adult diseases, promoting the intake of calcium, and greatly reducing the risk of infantile eczema, It is also very beneficial to the human body.

On the other hand, tofu using lactic acid bacteria is currently on the market,

For example, in Korean Patent Laid-Open Publication No. 1019990065688 (Aug. 5, 1999), soybean soaked in water is pulverized by adding water, followed by stirring at 70 to 100 ° C for 30 minutes, homogenizing, and then separating the soybean meal A method of producing tofu containing lactic acid bacteria is described as a method for producing a tofu by fermentation with lactic acid bacteria in which soybean milk is prepared and sugar is added to soybean milk and fermented with lactic acid bacteria.

Korean Patent Laid-Open Publication No. 2000-71902 discloses a method of producing soybean curd with lactic acid bacterium by preparing a soybean soup using soybean and cooling the soybean soup to 40 ° C, A method of manufacturing a beverage containing lactic acid bacteria and a drink thereof by adding syrup or fruit flavor to the remaining filtrate,

In Korean Patent Laid-Open Publication No. 1020050114815 (2005.12.07), a culture medium for culturing lactic acid bacteria using a tofu pure product, a head coagulant containing a cultured lactic acid bacterium using the cultivation medium for lactic acid bacteria, a method for producing tofu using the same, And a lactic acid bacteria product using the same. By cultivating lactic acid bacteria by adding nutrients to the tofu puree which was discarded in the manufacturing process of tofu, the production efficiency of tofu is much stronger than that of the substitution product produced by using the fruit vegetables, and fermentation in the cultivation process can be reduced, There is disclosed a new coagulant solution containing lactic acid bacteria and a method for producing tofu using the same,

In Korean Patent Laid-Open Publication No. 1020090029899 (Mar. 24, 2009), 3 kg of soybeans are washed in clean water and then called for 12 hours at 17 ° C in water. The soybeans having been subjected to the above-mentioned step are pulverized and pulverized in a centrifuge Separating the soybean milk and the soybean oil from the separated soybean milk and heating the soybean milk to a concentration of 10 to 12 brix at 100 to 105 ° C for 2 to 10 minutes, adding 0.18 to 18 g of lactic acid bacterium to the 35 To 45 ° C for 2 to 7 hours, and further adding 24 to 270 g of glucose in the solidifying step to solidify the mixture, and further adding 24 to 270 g of fructose in the solidifying step to solidify And further adding 24 to 270 g of oligosaccharide in the solidifying step,

The lactic acid bacteria may be selected from the group consisting of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Leuconostoc mesenteroides subsp. Mesenteroides, Lactococcus lactis subsp. Lactis biovar diacetylactis, Streptococcus thermophilus, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. Mesenteroides, Lactococcus lactis subsp. Lactis biovar diacetylactis, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus acidophilus, Bifidobacterium lactis), Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Bifidobacterium longum, Bifidoba < RTI ID = 0.0 > cterium Rhamnosus), 3 kg of soybean called water was pulverized, and 0.18 to 18 g of lactic acid bacterium was added to 18 liters of soy milk except for the soybean oil,

The lactic acid bacteria may be selected from the group consisting of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Leuconostoc mesenteroides subsp. Mesenteroides, Lactococcus lactis subsp. Lactis biovar diacetylactis, Streptococcus thermophilus, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. Mesenteroides, Lactococcus lactis subsp. Lactis biovar diacetylactis, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus acidophilus, Bifidobacterium lactis), Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Bifidobacterium longum, Bifidoba < RTI ID = 0.0 > cterium < / RTI > Rhamnosus)

And further adding 24 to 270 g of glucose or fructose or oligosaccharide "as a constitutional characteristic, and a method of producing tofu containing the lactic acid bacterium,

Korean Patent Laid-Open Publication No. 1020040063104 (Jul. 2004) discloses a process of washing soybeans; Immersing the soybeans for 8 hours to 12 hours; When the soaking process is completed for the predetermined time, a step of treating the so called soybean; A process of separating the pesticide and the beans; Adding a trace amount of calcium and lactic acid bacteria to the bean product first; Heating the bean product; Stirring the cooked bean for a predetermined period of time; Adding secondarily added lactic acid bacteria and calcium powder separately; A step of injecting a guard; A process of molding the tofu; Sterilizing and cooling the molded tofu; A method of manufacturing calcium lactic acid bacteria tofu comprising a process of packing tofu and a method of producing the same,

In Korean Patent Registration No. 1009153480000 (2009.08.27), (a) the soybean soup is heat-sterilized and then cooled to 20 to 40 ° C .; then, the mixed strains of Leuconostoc kimchii, Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomatatum, Leuconostoc lactis, Lactobacillus plantarum, Lactobacillus saccharum, Lactobacillus spp., Lactobacillus spp. (Lactobacillus sakei) at a concentration of 1 x 10 < 4 > cfu / ml and fermenting the mixture at 20 to 40 < 0 > C for 20 to 40 hours to prepare a lactic acid fermentation broth of Kimchi lactic acid bacteria; (b) The bean is sterilized at 100 ° C for 1 hour, cooled to 40 to 80 ° C, added with 5-20% (v / v) of the fermentation broth of Kimchi lactic acid bacteria prepared in step (a) Preparing a soymilk; (c) The soybean flour prepared in the step (b) is cooled to 20 to 40 ° C to inoculate 5-20% (v / v) of the lactic acid fermentation broth prepared in the step (a) To produce a fermented soybean curd; (d) pulverizing the soybean fermentation broth prepared in the step (c) to 100 mesh or less, and a liquid fermentation tofu produced by the method,

Korean Patent Registration No. 1008886230000 (2009.03.06) discloses a method for producing a frontal head without bipolar separation by using cell active raw soybean micropowder, without using artificial coagulants and using vegetable probiotic lactic acid bacteria and transglutaminase A method of producing a fermentation frontal part using a vegetable probiotic lactic acid bacterium fermented using only an enzyme is disclosed.

1. Korean Patent Laid-Open Publication No. 1019990065688 (Aug. 5, 1999) 2. Published Korean Patent Application Publication No. 2000-71902 3. Domestic Published Patent Publication No. 1020050114815 (2005.12.07) 4. Domestic Published Patent Publication No. 1020090029899 (Mar. 24, 2009) 5. Domestic Published Patent Publication No. 1020040063104 (July 12, 2004) 6. Registered Patent Registration No. 1009153480000 (2009.08.27) 7. Korean Patent Registration No. 1008886230000 (2009.03.06)

Conventional tofu is not limited to the use of jam water as a coagulant, but it improves the taste by adding additives and contributes to the contribution as a health-oriented food. However, in terms of providing a variety of milk-derived foods and tofu foods, And that the use of liquid cultures of lactic acid bacteria in the production of tofu has eliminated the risk factors of public health such as the induction of adult diseases caused by the use of unskilled wastewaters, It is a problem of the present invention to solve the problem that the organic acid having the same concept as the fermented food of lactic acid such as kimchi can not be produced at a low price and the problem that the preservability and microbiological safety of the fish are not high.

DISCLOSURE OF THE INVENTION In order to solve the above problems, the present invention provides a combined flavor of milk and tofu by using lactic acid bacteria produced from environmentally-friendly, chemical-free additive, health-oriented and health-functional lactic acid bacteria as protein coagulants of soy milk and milk And a method for producing a lactic acid tofu containing a lot of new-concept lactic acid bacteria, excluding a chemical additive that can satisfy various consumption needs.

The present invention provides various combined flavors of milk and tofu by naturally using an organic acid coagulant generated from an environmentally-friendly, chemical-free additive, health-oriented and health-functional lactic acid bacterium as a protein coagulant of soy milk and milk, Can provide tofu and beverage which is rich in lactic acid bacteria and protein to the people. Therefore, it can contribute to the improvement of the national health, and it provides variety of nutritious food in the taste of diversified people, It is an advantage to increase the value of high added value as a health-oriented food, to promote the development of national industry by industrializing it, to stimulate local economy, to increase the status of the power industry in overseas, and to increase exports.

In the present invention, 125 g of soybeans were precipitated in 175 g of water for 24 hours, and then crushed for one minute with a chopper of 25 to 60 mesh size to prepare 300 g of soybean milk. Then, milk of 50 g to 100 g was added to the soybean milk, After being crushed and mixed at ~ 800 rpm, the mixture was heated in a high-temperature autoclave at 100 ° C for 30 minutes and then cooled to 37 ° C to prepare a soybean milk mixture. Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added,

3kg of raw bean, 25L of water is added, and it is called for 24 hours. Then it is crushed by a chopper of 20 ~ 60mesh standard. Then, 20g of purified salt and 10g of fructo-oligosaccharide are mixed and heated in a high-temperature autoclave for 30 minutes at a temperature of 100 ° C. The mixture was then cooled to obtain a first soy milk mixture. Then, 100 g to 200 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) were mixed into 200 g to 300 g of the first soy milk mixture, The mixture is mixed for 1 minute with a blender and then fermented at 37 ° C for 10 to 36 hours to solidify. The fermented coagulated product is poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid tofu .

Conventional soybean curd soybean milk is produced at a temperature of about 70 ° C at a certain degree of temperature, and is used as a coagulant (a liquid coagulant dissolved in a salt solution, magnesium chloride as a main component and powder coagulant mainly composed of calcium sulfate) If you put coagulant, the protein in the bean is hardened, leave it for a while, then leave a clear smile, and the coagulated substance that has settled down is poured in a box with a small hole in every place, then it is poured in a box and then the lid is closed. When the tofu is sufficiently hardened, the tofu is put into the box water to remove the box from the water, and the tofu is immersed in water for a while so that the extra coagulant is completely removed. In the present invention, however, Since the procedure and method are not necessary, Ron and will have to minimize your intake of salt or magnesium ingested excessive chapter culture of the main basic food of Koreans by minimizing the intake of salt and magnesium in nutritional party food intake paste, red pepper paste eseonama head.

The tofu is elastic and soft, while the taste can be made good by solidifying only the natural coagulant, lactic acid bacteria.

Preferably, only the lactic acid bacterium is added in the solidifying step, or sweetness is felt in order to alleviate the sour taste due to the lactic acid bacterium in the tofu prepared by adding the additional ingredient glucose or purified salt and oligosaccharide, thereby alleviating the sour taste felt by the lactic acid bacteria .

In the present invention, milk protein and soybean protein can be prepared by coagulation or coagulation in the form of a soybean flour using the principle set at pH 4.5 isoelectric point. In addition, the fermented product of milk can be mixed with lactic acid bacteria and tofu It is a technique that has brought advantages.

125g of the present invention was soaked in 175g of water for 24 hours and crushed for one minute with a chopper of 25-60mesh size to prepare 300g of soybean milk. Then, milk of 50g to 100g was added to the soybean milk, After being crushed and mixed at ~ 800 rpm, the mixture was heated in a high-temperature autoclave at 100 ° C for 30 minutes and then cooled to 37 ° C to prepare a soybean milk mixture. Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added in an amount of 0.3 g

The reason why 50g ~ 100g of milk is added to the soymilk produced is that the taste of the milk which has lost the original taste of the tofu is remarkable, and if it is small, the conditions in which the lactic acid bacterium can grow can be lowered,

The reason why 0.3 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) is added after preparing the soybean milk mixture is that when the lactic acid bacterial strain is added as a lactic acid bacteria starter, If the concentration is too low, the growth of lactic acid bacteria is delayed and the formation of head is delayed.

To the other 3 kg of the present invention, 25 L of water was added, and it was called for 24 hours and then crushed with a chopper of 20 to 60 mesh size. Then, 20 g of purified salt and 10 g of fructooligosaccharide were added and mixed. And cooled to 37 degrees Celsius to prepare a first soy milk mixture. Then, 100 g to 200 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) were added to 200 g to 300 g of the first soy milk mixture After mixing, the mixture is mixed again with a blender for 1 minute, then coagulated at 37 ° C for 10 to 36 hours for coagulation, and then the fermented coagulum is poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes. In the manufacture of tofu,

The addition of 20g of purified salt increases the taste of tofu with the addition of appropriate salinity. The reason why 10g of fructooligosaccharide is added is that it becomes a food of lactic acid bacteria, and lactic acid bacteria is proliferated so that the coagulability of the tofu is promoted. It is synergistic as a formal functional pier,

The reason for adding 100g to 200g of milk to 200g to 300g of the first soy milk mixture is to promote the growth and proliferation of lactic acid bacteria in milk and to lower the acidity through the proliferation of lactic acid bacteria and to coagulate the protein at the isoelectric point .

The reason why 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) is added to the first soybean milk mixture is a proper time to act as a starter and induce the proliferation with a sufficient amount of lactic acid bacteria within 12 to 24 hours to be.

The Lactobacillus plantarum K-1 BR strain used in the present invention is a strain of Lactobacillus plantarum K-1 BR in which NF-kB and AP-1 of Rat basophilic leukemia (RBL) -2H3 cells induced by phorbol 12'-myristate 13'- Activation was carried out by searching for the strain, which was most strongly inhibited by the activation of NF-kB and AP-1 transcription factors, and deposited with the Korean Society for Microbiological Research, KCCM11209P, an international depository organization, on September 20,

Lactobacillus plantarum is a lactic acid bacterium of the genus Lactobacillus and is rod-shaped bacillus and gram-positive.

The Lactobacillus plantarum K-1 BR strain, which is a lactic acid bacterium used in the present invention, was prepared specifically by taking 10 g of Kimchi. The kimchi was crushed by a mixer (RPM blender) for 2 minutes at 2000 rpm, diluted with 10 6 times of sterilized purified water, plated on MRS (Man Rogosa Sharpe) agar medium, 30 colonies were harvested and isolated using API 50CHL kit.

The 16S rRNA sequence of Lactobacillus plantarum K-1 BR, which is a lactic acid bacterium used in the present invention, is as follows.

<110> BIORHYTHM CO.LTD

<120> Lactobacillus plantarum, K-1 BR on antiallergic properties, anti

         atopic dermatitis, anti-rhinitis, regulation of level of

immunity, microbial agent

<130> P-1412-1

<160> 1

<170> Kopatentin 2.0

<210> 1

<211> 504

<212> RNA

<213> Lactobacillus plantarum K-1 BR

<400> 1

cagatcgag

gaactctggt attgattggt gcttgcatca tgatttacat ttgagtgagt ggcgaactgg 120

tgagtaacac gtgggaaacc tgcccagaag cgggggataa cacctggaaa cagatgctaa 180

taccgcataa caacttggac cgcatggtcc gagtttgaaa gatggcttcg gctatcactt 240

ttggatggtc ccgcggcgta ttagctagat ggtggggtaa cggctcacca tggcaatgat 300

acgtagccga cctgagaggg taatcggcca cattgggact gagacacggc ccaaactcct 360

acgggaggca gcagtaggga atcttccaca atggacgaaa gtctgatgga gcaacgccgc 420

gtgagtgaag aagggtttcg gctcgtaaaa ctctgttgtt aaagaagaac atatctgaga 480

gtaactgttc aggtatgacg gtat 504

Hereinafter, the present invention will be described with reference to examples.

Example 1

125 g of soybeans were precipitated in 175 g of water for 24 hours and then shredded with a chopper of 25 to 60 mesh size for 1 minute to prepare 300 g of soybean milk.

100 g of milk was added to the soybean milk, and the mixture was crushed and mixed at 100 to 800 rpm for 1 minute with a blender. The mixture was heated in a high-temperature autoclave at 100 ° C. for 30 minutes and then cooled to 37 ° C.,

0.3 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added to the soybean milk mixture, followed by mixing for 1 minute with a blender, followed by fermentation at 37 ° C for 10 to 36 hours,

The fermented solidified product was poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid bacteria tofu containing lactic acid bacteria.

Example 2

125 g of soybeans were added to 175 g of water for 24 hours and then shredded with a chopper of 25 to 60 mesh size for 1 minute to prepare 300 g of soybean milk.

50 g of milk was added to the soybean milk, and the mixture was crushed and mixed at 100 to 800 rpm for 1 minute in a blender. Then, the mixture was heated in a high-temperature autoclave at 100 ° C. for 30 minutes and then cooled to 37 ° C.,

0.3 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added to the soybean milk mixture, followed by mixing for 1 minute with a blender, followed by fermentation at 37 ° C for 10 to 36 hours,

The fermented solidified product was poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid bacteria tofu containing lactic acid bacteria.

Example 3

3kg of raw bean, 25L of water is added, and it is called for 24 hours. Then it is crushed by a chopper of 20 ~ 60mesh standard. Then, 20g of purified salt and 10g of fructo-oligosaccharide are mixed and heated in a high-temperature autoclave for 30 minutes at a temperature of 100 ° C. The mixture was cooled to prepare a first soybean milk mixture,

To 200 g of the first soybean milk mixture, 200 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) were mixed together, followed by mixing for one minute with a blender, and then the mixture was stirred at 37 ° C for 10 to 36 hours After fermentation and solidification,

The fermented solidified product was poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid bacteria tofu containing lactic acid bacteria.

Example 4

After adding 25 L of water to 3 kg of green beans and boiling for 24 hours, the mixture was crushed by a chopper of 20 to 60 mesh size. Then, 20 g of purified salt and 10 g of fructooligosaccharide were added and mixed. Thereafter, the mixture was heated at 100 ° C. for 30 minutes in a high- Cooled to 37 degrees Celsius to prepare a first soy milk mixture,

100 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) were mixed into 300 g of the first soybean milk mixture, followed by mixing for one minute with a blender, followed by fermentation at 37 ° C for 10 to 36 hours After solidification,

The fermented solidified product was poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes to prepare a lactic acid bacteria tofu containing lactic acid bacteria.

Experimental Example 1 (Sensory Test)

The sensory evaluation was carried out on 20 persons who were trained in the lactic acid tofu prepared according to the above examples. Sensory tests were conducted on preference.

Evaluation items Flavor Texture Remarks Example  1 lactic acid tofu 4.1 4.2 Example  2 lactic acid tofu 4.0 4.1 Example  3 lactic acid tofu 4.3 4.2 Example  4 Lactobacillus tofu 4.2 4.4 Conventional general tofu 3.9 3.5

Sensory rating

1: Very bad, very weak

2: bad, weak

3: It is normal.

4: Good, strong

As a result of the sensory test, it was found that the taste of the lactic acid tofu prepared as in the example of the present invention was harmonized with the overall taste, and the intensity of the fragrance of each ingredient was not found.

Experimental Example 2

Trial Biorhythm Senior Researcher

For the experimental method, 10 g of the powder sample is mixed with 90 ml of sterilized physiological saline solution and mixed well for 5 minutes in a blender which is sterilized by a lactic acid bacteria counting method and a standard plate count (10-fold dilution method).

Measure

E × 10 ^{a + 1}

E: Number of colony counted in the plate (within 10 white colony in the plate)

a: Test tube number

Example) Number of colony in the fifth test tube, plate: 42 → Number of bacteria: 42 × 10 ^{5 + 1} = 4.2 × 10 ⁷ When displaying the number of bacteria, display one digit up to the decimal point (2.54 in 254 ....)

The number of lactic acid bacteria per 1 g of the tofu produced according to each of the examples was measured as follows.

Number of lactic acid bacteria in lactic acid bacteria tofu Test Items result  (unit : cfu / g) Remarks Example 1 Implementation 2 Example 3 Example 4 Number of lactic acid bacteria 210,000,000 230,000,000 320,000,000 260,000,000 Escherichia coli voice voice voice voice

As a result, it was confirmed that lactic acid bacteria were contained in a large amount as described above in the lactic acid bacteria tofu prepared according to the above examples.

Claims (2)

A method for producing a lactic acid tofu,
125 g of soybeans were precipitated in 175 g of water for 24 hours and then shredded with a chopper of 25 to 60 mesh size for 1 minute to prepare 300 g of soybean milk.
50 g to 100 g of milk was added to the soybean milk, and the mixture was crushed and mixed at 100 to 800 rpm for 1 minute in a blender. Then, the mixture was heated in a high temperature autoclave at 100 ° C. for 30 minutes and then cooled to 37 ° C.,
0.3 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) was added to the soybean milk mixture, followed by mixing for 1 minute with a blender, followed by fermentation at 37 ° C for 10 to 36 hours,
Wherein the fermented coagulated product is poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes.
A method for producing a lactic acid tofu,
3kg of raw bean, 25L of water is added, and it is called for 24 hours. Then it is crushed by a chopper of 20 ~ 60mesh standard. Then, 20g of purified salt and 10g of fructo-oligosaccharide are mixed and heated in a high-temperature autoclave for 30 minutes at a temperature of 100 ° C. The mixture was cooled to prepare a first soybean milk mixture,
After mixing 100 g to 200 g of milk and 0.4 g of Lactobacillus plantarum k-1 BR (10 billion CFU / g) in 200 g to 300 g of the first soybean milk mixture, the mixture was mixed again for 1 minute in a mixer, After fermentation and coagulation for 36 hours,
Wherein the fermented coagulated product is poured into follicles of about 100 to 130 mesh and pressed for 1 to 5 minutes.