KR20180065991A - Process for producing soy milk containing fermented fruit juice - Google Patents

Abstract

The present invention relates to a method for preparing soybean milk containing fermented fruit juice. More particularly, the present invention relates to a method for preparing soybean milk containing fermented fruit juice which can reduce unpleasant soybean smell of the soybean milk to enhance taste and facilitate digestion and absorption of the soybean milk by fermenting fruits such as Schisandra chinensis, Rubus coreanus, Mulberry syncarp, Cornus officinalis, Lycium chinense, blueberries, aronia, and safflower fruits and then adding the fermented fruit juice to the soybean milk to perform aging and fermentation.

Description

Method for producing soybean milk containing fermented fruit juice

The present invention relates to a method for producing soybean milk containing fermented fruit juice. More particularly, the present invention relates to a method for producing a soybean milk containing anthocyanin pigment of polyphenols, To fermented soybean milk by fermenting fermented soybean milk with fermented soybean milk by fermenting fermented soybean milk with lactic acid bacterium to aged fermented soybean milk to reduce the soybean fermented soybean oil to improve flavor and also to facilitate digestion and absorption of soybean milk will be.

Soy milk is a representative bean processed food processed by bean extraction into beverage form. It has a high content of water-soluble protein and unsaturated fatty acid and high content of amino acid such as lysine, so it is possible to replenish nutrients that are likely to be deficient in eating habits It has been widely consumed, and consumption has been increasing in recent years in favor of a society that emphasizes health.

Due to this increase, soya beans used in soymilk production have been introduced in various soy milk products which have enhanced functionalities by adding calcium or juice to black soybean, lentil soybean, and chick soybean, which have excellent nutrition and taste in soybean milk. However, soy milk contains lipoxygenase unsaturated Soybean oil produced by acting on fatty acids and digestion inhibitors such as Lipinose and Starchus, which are intestinal gas generating factors, are still needed.

Examples of the fruit containing the anthocyanin pigment which is the antioxidant component of the polyphenols provided in the present invention include omija, audi, gugija, corn oil, bokbunja, aronia, blueberry and safflower. The above fruits will be described in detail as follows.

Since Omija has a special effect on the lungs and kidneys, it is rarely used as a remedy or care material in one room. In addition, the blood circulation is smooth and blood pressure is lowered, it is good for diabetes and it is effective for prevention of cold. In recent years, extracts of Omija have undergone various clinical trials to reveal the therapeutic effects of various diseases.

Gugija is said to help prevent fatigue, liver disease and cardiovascular disease. Betaine contained in gujuya prevents the accumulation of fat in the liver and prevents liver diseases such as fatty liver. It also has the function of lowering the homocysteine content that causes heart disease. Gutija's Rutin component can strengthen the capillary blood vessels and can help the health of the blood vessels. In one room, Gujiyi is a powerful medicinal product for the liver and eyes.

Bokbunja has higher fruit, lower sour taste and higher sugar content than normal raspberry. In Oriental medicine, fruit is used as a medicine, its taste is sweet, its fever is warm, it acts on the kidneys, it has a tonic effect and it is known to brighten the eyes.

)·상심자(

)라고도 한다. 상실은 당나라 때부터 약으로 쓰기 시작한 것으로 약성은 온화하고, 맛은 달고 시다. 성분은 당 종류가 많고 유기산과 점액질·비타민B1·비타민B2·비타민C 등이 함유되어 있다. 약리작용은 이뇨작용과 진해, 강장작용이 있는 것으로 알려져 있다. 빈혈로 어지럽고 귀에서 소리가 나며 얼굴이 창백할 때에 사용하며, 전신의 기능쇠약으로 머리가 갑자기 희게 되고, 귀가 잘 들리지 않으며 눈에 피로와 어지러움을 많이 느낄 때도 효과가 있다.Audi is heartbroken (

) · Heartbreaker (

). The loss has begun to be written as medicine since Tang Dynasty, the weakness is mild, and the taste is sweet. There are many kinds of ingredients, organic acid and mucilage, vitamin B1, vitamin B2, vitamin C and contains. The pharmacological action is known to have diuretic, intense and tonic action. It is used when the anemia is disturbed, the ear makes sound and the face is pale. It is also effective when the function of the whole body is suddenly whitened by the weakness of the whole body, the ears are not heard well, and the eyes feel fatigue and dizziness.

Corn oil has been known to help with diuretic effects, cholesterol reduction, skin beauty, and relieving fatigue. The fruit juice contains glycosides such as saponin and tannin, organic acids, and vitamin A. Saponin is a glycoside contained in various plants such as cabbage, carrot, bellflower, bank, and ginseng. Diuretic effects and has been used since long ago as a medicine.

Blueberries, originated in North America, contain anthocyanin pigments that are symbolized in blue. They are used as sub-materials, natural coloring, and spices for a variety of dishes with sweet, sour, sweet fragrance. Because it has sweet and sour taste, it is eaten raw, and it is also distributed as processed food such as jam, juice, canned food.

In addition, Aronia, originating in North America, is sour and is used in a variety of foods such as jam, syrup, juice, and wine. And polyphenols, which are antioxidants, are known as one of the super foods.

The safflower has long been known to be a medicinal herb that strengthens bones in one room. Safflower fruit is rich in calcium, magnesium, potassium and zinc. Studies have also been conducted to treat osteopenia and osteoporosis using safflower extract. In addition, research on the anticancer effect such as colorectal cancer is under way.

In the present invention, soybean fermented soybean milk is removed by adding a fermented fruit solution obtained by extracting useful components of fruit containing anthocyanin pigment of polyphenols to soybean milk using vegetable lactic acid bacteria to improve preference in drinking, And fermented fruit juice. The present invention provides soybean milk containing fermented fruit juice containing fermented fruit juice and fermented fruit juice which helps digestion and absorption of soybean milk through fermentation process of soybean milk.

The method for producing soybean milk containing the fermented fruit juice according to the present invention is characterized in that soy beans are conventionally called, followed by grinding and heating to remove soybeans to produce soybean milk; Preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols; Mixing and mixing the soy milk with the fermented fruit solution; Fermenting the mixed soybean milk and the fermented fruit solution with aging for a certain period of time; And sterilizing the aged fermentation broth to obtain soybean milk containing the fermented fruit solution.

The step of preparing soybean milk generally comprises: a step of soaking the soybeans in a water bath and then dipping them in water for 8 to 12 hours; A step of grinding the so-called bean and then grinding it with a grinding machine to form a dummy; Adding 5 to 6 times of purified water to the dumplings and heating at 90 to 100 ° C for 20 to 25 minutes; And pressing the heated dumpling liquid with a hydraulic machine to obtain soybean milk from which the beans have been removed.

The soybeans used to obtain soybean milk are classified into shape, color, and purpose. They are classified as meju, black soybean, pea, kidney bean, lentil, chickpea, etc. Soybean that can be used in the present invention may be any soybean listed above .

The step of preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing the anthocyanin pigment of polyphenols comprises the steps of: pulverizing fruit containing anthocyanin pigment of polyphenols; Mixing sugar, purified water, and oligosaccharide into the fruit pulverized product; Inoculating the mixture with vegetable lactic acid bacteria, fermenting the mixture in a fermenter at about 37 캜 for 24 to 48 hours; Aging the fermented product at about 5 ° C for 72 to 120 hours; And pressing the fermented product with a hydraulic machine to obtain a fermented fruit solution.

The mixing and mixing of the soy milk with the fermented fruit juice may be performed by mixing the soy milk and the fermented fruit juice at 75 to 97: 3 to 25% by weight.

The step of fermenting the mixed soybean milk and the fermented fruit juice for a certain period of time may be a step of fermenting the mixture solution at about 5 ° C for 24 to 96 hours.

The step of sterilizing the fermented fermentation broth to obtain soybean milk containing the fermented fruit solution may be performed by sterilizing the fermented fermentation broth at 120 to 135 ° C for 10 to 20 seconds to produce soybean milk containing the fermented fruit solution.

The fermented fruit juice fermented with lactic acid bacterium such as omija, bokbunja, odi, corn oil, gugija, blueberry, aronia and safflower which contains the anthocyanin pigment of the polyphenols according to the present invention is added to soybean milk and fermented by fermentation, The present invention provides a soy milk containing fermented fruit juice which can reduce the bean sprouts and improve the flavor and can facilitate digestion and absorption of soybean milk.

[Figure 1]
1 is a schematic showing a manufacturing process of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the method for producing soybean milk containing fermented fruit liquid according to the present invention will be described in detail with reference to the accompanying drawings.

The method for producing soybean milk containing the fermented fruit juice according to the present invention generally comprises the steps of producing soymilk by boiling soybeans, heating the soybeans, and removing the beans; Preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols; Mixing and mixing the soy milk with the fermented fruit solution; Fermenting the mixed soybean milk and the fermented fruit solution with aging for a certain period of time; And sterilizing the aged fermentation broth to obtain soybean milk containing the fermented fruit solution.

[Example]

1. Generally, soybean is soaked, followed by grinding, heating and removing the beans to produce soybean milk;

Wash the beans and soak them in clean water for 10 hours. Remove the excess water from the sieve, and then crush the soaked beans with a grinder to form a dumpling. Then, 5 liters of purified water is added to 1 kg of the dumplings and heated at 100 ° C for 20 minutes. Then, the heated dumpling liquid is put into a filter cloth and compressed with a hydraulic machine to obtain soybean milk separated from the beans.

2. preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols;

The ophiolite containing the anthocyanin pigment of polyphenols and 10 kg are washed with clean water and then pulverized by a pulverizer. 5 kg of oligosaccharide and 3 liters of purified water are mixed and mixed so that the sugar content is about 20 Brix and the pH is about 4.0 so that the vegetable lactic acid bacteria can be fermented properly.

Lactobacillus plantarum, which is a vegetable lactic acid bacterium, is inoculated at a concentration of 0.15% of the total weight of the mixture, and then fermented at 37 ° C for 24 hours.

The fermentation broth was aged at about 5.degree. C. for 96 hours, and then compressed with a hydraulic press to obtain 12 liters of Omija fermentation broth from which precipitates were separated.

3. mixing the soy milk with the fermented fruit solution and mixing;

First, a certain amount of the fermented fruit juice prepared in the step of making the fermented fruit juice is blended with a certain amount of soy milk produced in the soybean milk making step.

That is, as shown in FIG. 1, 1 liter of an omelet fermentation broth was blended with 10 liters of soybean milk prepared as described above to prepare a soybean milk mixture containing a total of 11 liters of fermented omija broth.

4. aging the mixed soybean milk and fermented fruit liquid for a certain period of time;

Next, the soy milk containing the fermented omithine solution is fermented at a low temperature for a certain period of time in a certain container. That is, 11 liters of the above mixed solution was put into a container, followed by aging fermentation at 5 DEG C for 48 hours.

5. Sterilizing the aged fermentation broth to obtain soy milk containing fermented fruit solution;

Next, the aged fermentation broth was sterilized at 120 DEG C for 20 seconds to produce soybean milk containing fermented omija solution.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, As will be understood by those skilled in the art. It is therefore to be understood that the embodiments described above are illustrative in all aspects and not restrictive.

Claims (5)

Generally, soybean is soaked, followed by grinding and heating to remove soybeans to produce soybean milk; Preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols; Mixing and mixing the soy milk with the fermented fruit solution; Fermenting the mixed soybean milk and the fermented fruit solution with aging for a certain period of time; And fermenting the aged fermentation broth to produce a soybean milk containing the fermented fruit solution. The method according to claim 1,
Wherein the fruit containing the anthocyanin pigment of polyphenol is selected from at least one selected from the group consisting of omija, oti, bokbunja, mungbean oil, gugija, aronia, blueberry, safflower, and fermented fruit solution ≪ / RTI > The method according to claim 1,
A plant-derived lactic acid bacterium for fermenting fruit containing anthocyanin pigment of polyphenols is characterized in that one or more of lactobacillus plantarum, lactobacillus casei, and lactobacillus lactis is selected to produce a fermented fruit solution A method for producing soybean milk containing fermented fruit juice. The method according to claim 1,
Wherein the step of mixing and mixing the soy milk with the fermented fruit solution comprises mixing the soy milk and the fermented fruit solution at a ratio of 75 to 97: 3 to 25% by weight, and mixing the soy milk with the fermented fruit solution. Way. A soy milk containing fermented fruit juice produced by the method of any one of claims 1, 2, 3 and 4.

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