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

Process for producing soy milk containing fermented fruit juice Download PDF

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KR20180065991A
KR20180065991A KR1020180061842A KR20180061842A KR20180065991A KR 20180065991 A KR20180065991 A KR 20180065991A KR 1020180061842 A KR1020180061842 A KR 1020180061842A KR 20180061842 A KR20180061842 A KR 20180061842A KR 20180065991 A KR20180065991 A KR 20180065991A
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fermented fruit
fermented
soybean milk
milk
mixing
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KR1020180061842A
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Korean (ko)
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오세권
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오세권
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/2104Anthocyanins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/50Concentrating, enriching or enhancing in functional factors
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/17Casei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/49Lactis
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

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

발효과실액을 함유하는 두유의 제조방법{omitted}Method for producing soybean milk containing fermented fruit juice
본 발명은 발효과실액을 함유하는 두유의 제조방법에 관한 것으로, 더욱 상세하게는 폴리페놀류의 안토시아닌 색소를 함유하고 있는 오미자, 복분자, 오디, 산수유, 구기자, 블루베리, 아로니아, 잇꽃열매 등 과실을 유산균으로 발효한 과실액을 두유에 첨가하여 숙성발효함으로써 두유의 콩 비린내를 저감시켜 풍미를 향상시키며, 또한 두유의 소화흡수를 용이하게 할 수 있는 발효과실액을 함유하는 두유의 제조방법에 관한 것이다.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.
두유는 콩을 추출하여 음료의 형태로 가공한 대표적인 콩 가공식품으로서, 수용성 단백질과 불포화지방산 함량이 높고 라이신 등의 아미노산 함량이 높아 곡류 위주의 식습관으로 결핍되기 쉬운 영양성분의 보충이 가능하여 예로부터 널리 음용되어 왔으며, 최근 건강을 중시하는 사회 분위기에 편승하여 소비량이 증가하고 있다.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.
이러한 상승세로 인하여 두유 제조에 사용하는 콩도 메주콩에서 영양과 맛이 뛰어난 검정콩, 렌틸콩, 병아리콩 등에 칼슘이나 과즙 등을 첨가하여 기능성을 강화한 다양한 두유 제품이 출시되고 있으나 두유는 리폭시케나제가 불포화지방산에 작용하여 생성되는 콩 비린내와 또한 장내 가스 발생인자인 리피노스, 스타치오스와 같은 소화저해인자를 함유하고 있어 이를 보완한 두유가공식품이 여전히 필요한 실정이다.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.
본 발명에 제공 되어지는 폴리페놀류의 항산화성분인 안토시아닌 색소를 함유하고있는 과실로서는 오미자, 오디, 구기자, 산수유, 복분자, 아로니아, 블루베리, 잇꽃열매 등을 들 수 있는데,. 상기 과실류를 상세히 설명하면 아래와 같다.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.
오미자는 폐와 신장 보호에 특효가 있다고 하여 한방에서는 치료약과 보약 재료로 거의 빠지지 않는다. 그 외에 혈액순환을 원활하게 하여 혈압을 내리며, 당뇨에도 좋고 감기 예방에도 효과가 있다고 한다. 최근에는 오미자의 성분을 추출하여 여러 가지 임상실험을 거쳐 각종 질병의 치료 효과를 밝히고 있다.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.
구기자는 피로회복과 간질환, 심혈관 질환 예방에 도움이 된다고 알려졌다. 구기자에 함유된 베타인(Betaine)은 지방이 간에 축적되는 것을 방지해 지방간 등 간질환을 예방한다. 또한, 심장질환을 유발하는 호모시스테인(homocysteine) 함량을 낮추는 기능도 있다. 구기자의 루틴(Rutin) 성분은 모세혈관을 강화해 혈관건강에 도움을 줄 수 있다. 한방에서 구기자는 기력을 돋워주며, 간이나 눈에 유효한 약재로 알려졌다.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.
복분자는 일반 산딸기에 비해 열매가 크고 신맛이 적으며 당도가 높다. 동양의학에서는 열매를 약재로 사용하는데, 맛은 달고 시며 약성은 따뜻하고 신장에 작용하여 강장효과가 있으며 눈을 밝게 한다고 알려져 있다.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.
오디는 상심(
Figure pat00001
)·상심자(
Figure pat00002
)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 (
Figure pat00001
) · Heartbreaker (
Figure pat00002
). 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.
산수유는 이뇨작용과 콜레스테롤 감소, 피부미용, 피로 해소 등에 도움이 된다고 알려졌다. 산수유 열매는 사포닌과 타닌 등의 글리코시드(Glycoside)와 유기산, 비타민 A 등을 함유하고 있다. 사포닌은 양배추, 당근, 도라지, 은행, 인삼 등 다양한 식물에 함유된 배당체다. 이뇨작용 등의 기능이 있어 오래전부터 약으로 사용됐다.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.
북아메리카가 원산지인 블루베리는 푸른색으로 상징되는 안토시아닌 색소를 함유하고 있으며 새콤달콤한 맛과 은은한 향기로 다양한 요리에 부재료 혹은 천연색소, 향신료 등으로 사용되고 있다. 달고 신맛이 약간 있기 때문에 날것으로도 먹고, 잼·주스·통조림 등 가공식품으로 유통되기도 한다.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.
또한 북아메리카가 원산지인 아로니아는 신맛이 나며 잼이나 시럽, 주스, 와인 등 다양한 식품에 활용한다. 항산화 물질인 폴리페놀 등이 풍부해 슈퍼푸드의 하나로 알려졌다.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.
잇꽃열매는 한방에서는 오래전부터 뼈를 튼튼하게 만드는 약재로 알려졌다. 잇꽃열매는 칼슘과 마그네슘, 칼륨, 아연 등을 풍부하게 함유하고 있다. 잇꽃열매 추출물을 사용해 골감소증이나 골다공증을 치료하는 연구도 진행된 바 있다. 또한, 대장암 등 항암 효과와 관련한 연구도 진행중이다.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.
본 발명은 식물성유산균을 활용하여 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실류의 유용성분을 추출한 발효과실액을 두유에 첨가함으로써, 두유의 콩 비린내를 제거하여 음용에 있어서 기호도를 향상시킴은 물론, 두유와 발효과실액의 혼합 숙성발효공정에서 발효과실액이 함유하고 있는 식물성유산균과 두유의 발효과정을 통해 두유의 소화흡수를 돕는 발효과실액을 함유하는 두유를 제공하는 데 있다.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.
본 발명에 따른 발효과실액을 함유하는 두유의 제조방법은, 통상적으로 콩을 불린 후 이를 마쇄하여 가열하고 비지를 제거하여 두유를 제조하는 단계; 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실과 식물성유산균을 사용하여 발효과실액을 제조하는 단계; 상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계; 상기 혼합된 두유 및 발효과실액을 일정기간 숙성발효하는 단계; 상기 숙성발효액를 살균하여 발효과실액을 함유하는 두유를 얻는 단계를 포함한다.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.
상기 통상적으로 두유를 제조하는 단계는, 콩을 정선 및 탈피한 후 물에 침지하여 8~12시간 불리는 불림단계; 불린 콩을 건진 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계; 상기 두미에 정제수를 5~6배수 첨가하고 90~100℃에서 20~25분간 가열하는 단계; 상기 가열한 두미액을 유압기로 압착하여 비지를 제거한 두유를 습득하는 단계를 포함할 수 있다.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.
두유를 얻는데 활용되는 콩은 형태와 빛깔 그리고 용도로 구분할 때 메주콩, 검정콩, 완두콩, 강낭콩, 렌틸콩, 병아리콩 등으로 분류되는데, 본 발명에 사용될 수 있는 콩은 상기 열거된 모든 콩이 사용될 수 있다.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 .
상기 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실과 식물성유산균을 사용하여 발효과실액을 제조하는 단계는, 폴리페놀류의 안토시아닌 색소를 함유하고있는 과실을 분쇄하는 단계; 상기 과실 분쇄물에 당과 정제수 및 올리고당을 혼합하는 단계; 상기 혼합물에 식물성유산균을 접종하여 발효조에 담은 후, 37℃ 내외에서 24~48시간 발효시키는 단계; 상기 발효물을 5℃ 내외에서 72~120시간 숙성시키는 단계; 상기 발효물을 유압기로 압착하여 발효과실액을 획득하는 단계를 포함시킬 수 있다.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.
상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계는 상기 두유와 발효과실액을 75~97 : 3~25 중량%로 혼합하는 단계일 수 있다.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.
상기 혼합된 두유 및 발효과실액을 일정기간 숙성발효하는 단계는 상기 혼합액을 5℃ 내외에서 24~96시간 숙성발효하는 단계일 수 있다.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.
상기 숙성발효액를 살균하여 발효과실액을 함유하는 두유를 얻는 단계는 상기 숙성발효액을 120~135℃에서 10~20초간 살균하여 발효과실액을 함유하는 두유를 제조할 수 있다.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.
본 발명에 따른 폴리페놀류의 안토시아닌 색소를 함유하고 있는 오미자, 복분자, 오디, 산수유, 구기자, 블루베리, 아로니아, 잇꽃열매 등 과실을 유산균으로 발효한 과실액을 두유에 첨가하여 숙성발효함으로써 두유의 콩 비린내를 저감시켜 풍미를 향상시키며, 또한 두유의 소화흡수를 용이하게 할 수 있는 발효과실액을 함유하는 두유를 제공한다.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.
[도 1]
도 1은 본 발명의 제조공정도를 보여주는 도식이다.
[Figure 1]
1 is a schematic showing a manufacturing process of the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 따른 발효과실액을 함유하는 두유의 제조방법에 대한 바람직한 실시예를 상세하게 설명한다.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.
본 발명에 따른 발효과실액을 함유하는 두유의 제조방법은 통상적으로 콩을 불린 후 이를 마쇄하여 가열하고 비지를 제거하여 두유를 제조하는 단계; 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실과 식물성유산균을 사용하여 발효과실액을 제조하는 단계; 상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계; 상기 혼합된 두유 및 발효과실액을 일정기간 숙성발효하는 단계; 상기 숙성발효액를 살균하여 발효과실액을 함유하는 두유를 얻는 단계를 포함하여 구성된다.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.
[실시예][Example]
1. 통상적으로 콩을 불린 후 이를 마쇄하여 가열하고 비지를 제거하여 두유를 제조하는 단계;1. Generally, soybean is soaked, followed by grinding, heating and removing the beans to produce soybean milk;
콩을 세척하고 깨끗한 물에 10시간 수침 후, 체에 걸려 여분의 물기를 뺀 다음, 불린 콩을 마쇄기로 마쇄하여 두미를 형성한다. 차후 상기 두미 1Kg에 정제수 5리터를 첨가하여 100℃에서 20분간 가열한 뒤, 상기 가열한 두미액을 여과포에 넣고 유압기로 압착하여 비지를 분리한 두유를 획득한다.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. 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실과 식물성유산균을 사용하여 발효과실액을 제조하는 단계;2. preparing fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigment of polyphenols;
폴리페놀류의 안토시아닌 색소를 함유하고 있는 오미자 생과 10Kg를 깨끗한 물로 세척한 후, 분쇄기로 분쇄한다. 상기 오미자 분쇄물에 식물성유산균이 적정하게 발효될 수 있도록 당도는 20 Brix 내외, pH는 4.0 내외가 되도록 올리고당 5Kg과 정제수 3리터를 넣어 혼합한다.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.
상기 혼합물에 식물성유산균인 락토바실러스 플랜타륨균을 혼합물 전제중량의 0.15 %인 27g을 접종한 후, 발효조에 넣어 37℃ 내외에서 생과는 24시간, 냉동과를 사용할 경우에는 48시간 정도 발효시킨다.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.
상기 발효액을 5℃ 내외에서 96시간 숙성시킨 후, 유압기로 압착하여 침전물을 분리한 오미자 발효액 12리터를 획득하였다.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. 상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계;3. mixing the soy milk with the fermented fruit solution and mixing;
먼저, 상기 두유 만드는 단계에서 제조된 일정량의 두유에 상기 발효과실액 만드는 단계에서 제조된 발효과실액을 일정량 배합한다.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.
즉 도 1에 도시된 바와 같이 상기와 같이 제조된 두유 10리터에 오미자 발효액 1리터를 배합하여 총 11 리터의 발효오미자액을 함유하는 두유 혼합액을 제조한다.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. 상기 혼합된 두유 및 발효과실액을 일정기간 숙성발효하는 단계;4. aging the mixed soybean milk and fermented fruit liquid for a certain period of time;
다음, 상기 발효오미자액이 포함된 두유를 일정한 용기에 일정시간 저온 숙성발효 한다. 즉, 상기 혼합액 11리터를 용기에 담은 후, 5℃에서 48시간 숙성발효시킨다.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. 상기 숙성발효액를 살균하여 발효과실액을 함유하는 두유를 얻는 단계;5. Sterilizing the aged fermentation broth to obtain soy milk containing fermented fruit solution;
다음, 상기 숙성발효액을 120℃에서 20초간 살균하여 발효오미자액을 함유하는 두유를 제조하였다.Next, the aged fermentation broth was sterilized at 120 DEG C for 20 seconds to produce soybean milk containing fermented omija solution.
이상, 첨부된 도면을 참조하여 본 발명의 바람직한 일 실시예를 설명하였지만, 본 발명이 속하는 기술분야에서의 통상의 지식을 가진 자라면 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술된 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.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)

  1. 통상적으로 콩을 불린 후 이를 마쇄하여 가열하고 비지를 제거하여 두유를 제조하는 단계; 폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실과 식물성유산균을 사용하여 발효과실액을 제조하는 단계; 상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계; 상기 혼합된 두유 및 발효과실액을 일정기간 숙성발효하는 단계; 상기 숙성발효액를 살균하여 발효과실액을 함유하는 두유를 제조하는 것을 특징으로 하는 발효과실액을 함유하는 두유의 제조방법.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.
  2. 제 1항에 있어서,
    폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실은 오미자, 오디, 복분자, 산수유, 구기자, 아로니아, 블루베리, 잇꽃열매 중에서 하나 또는 2이상을 선택하여 발효과실액을 제조하는 것을 특징으로 하는 발효과실액을 함유하는 두유의 제조방법.
    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 >
  3. 제 1항에 있어서,
    폴리페놀류의 안토시아닌 색소를 함유하고 있는 과실을 발효시키는 식물성유산균은 락토바실러스 플랜타륨균, 락토바실러스 카제이균, 락토바실러스 락티스균 중에서 하나 또는 2이상을 선택하여 발효과실액을 제조하는 것을 특징으로 하는 발효과실액을 함유하는 두유의 제조방법.
    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.
  4. 제 1항에 있어서,
    상기 두유에 상기 발효과실액을 배합하여 혼합하는 단계는 상기 두유와 발효과실액을 75~97 : 3~25 중량%로 배합하여 혼합하는 단계인 것을 특징으로 하는 발효과실액을 함유하는 두유의 제조방법.
    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.
  5. 제 1항, 제 2항, 제 3항, 제 4항 중 어느 한 항의 제조방법에 의해 제조된 발효과실액을 함유하는 두유.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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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020149506A1 (en) * 2018-09-03 2020-07-23 한국식품연구원 Food composition, for alleviating diabetes, comprising omija and bean juice, and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020149506A1 (en) * 2018-09-03 2020-07-23 한국식품연구원 Food composition, for alleviating diabetes, comprising omija and bean juice, and preparation method thereof

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