KR20190024420A - Manufacturing method of soybean-yogurt improved taste and increased number of viable lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for manufacturing soy yogurt, improving the viable cell count of lactobacillus and preference. Specifically, the method for manufacturing soy yogurt includes: a first step of steeping a soybean in water at room temperature for one to three hours; a second step of soaking the soybean steeped by the first step in water at a temperature of 80-100°C for 10-20 minutes; a third step of removing the skin of the soybean soaked by the second step; a fourth step of grinding the soybean of which the skin has been removed by the third step by adding water in an amount that is five to eight times the volume of the soybeans; a fifth step of obtaining a soybean milk liquid of 8-10Brix; a sixth step of obtaining a mixed soybean milk liquid by adding 0.5-3 parts by weight of isolated soy protein and 5-12 parts by weight of sugar into the soybean milk liquid; a seventh step of sterilizing the mixed soybean milk liquid obtained by the sixth step; an eighth step of adding mixed lactobacillus and protease to the sterilized mixed soybean milk liquid and fermenting the same to have a pH of 4.2-4.6; and a ninth step of ripening the fermented mixed soybean milk liquid for 12-24 hours at a refrigerated temperature of 0-10°C. According to the present invention, soy yogurt manufactured by the method for manufacturing soy yogurt has the effect of correcting the sour taste due to fermentation and improving consumers′ preference.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soybean yogurt having improved palatability and viable count of lactic acid bacteria,

The present invention relates to a method for producing soybean yogurt having improved palatability and viable count of lactic acid bacteria. More specifically, soybean protein and sugar are mixed with soybean milk, followed by fermentation by adding mixed lactic acid bacteria and proteolytic enzymes, The present invention relates to a method for producing soybean yogurt having improved viable cell counts of lactic acid bacteria.

As a representative leader of well-being foods in Korea, we refer to fermented milk because it has an excellent effect in improving or maintaining intestinal health, a key element of health. The market for fermented milk in 2016 is estimated at around W2trn, mostly milk fermented with lactic acid bacteria. Such yogurt fermented milk has difficulty in eating dairy products due to health reasons such as allergies and atopy, religion, etc., and vegetable soy yogurt is a substitute food.

Soybeans used in soy yogurt have been used in many forms of food and nutrition in Korea for a long time, such as tofu, soybean paste, bean soy sauce, etc. It is a high quality protein source containing essential amino acids and is almost comparable to milk or eggs It is rich in nutrition. Regardless of the type of soybeans, about 40% of the protein contains a balanced mix of essential amino acids and is characterized by many lysine is likely to be missing in other food proteins. The fat content is about 18%, mostly unsaturated fatty acids, and over 50% is the highest grade linolenic acid. In addition, vitamin E helps the action of linolenic acid is sufficient to remove cholesterol from excessive intake of animal fat. In addition, it is rich in vitamin B, helps to recover fatigue, and is rich in nutrients such as calcium and iron. In addition, isoflavones, which are contained in soybeans, are known to have strong anticancer effects against hormone-related cancers such as breast cancer and prostate cancer, and have been shown to alleviate women's menopausal symptoms. Lecithin and saponin contained in soybeans are effective in preventing various adult diseases by lowering the concentration of cholesterol in the body. In addition, soybean contains various components that prevent various cancers and adult diseases .

However, despite the many advantages of soybeans mentioned above, soybean yogurt has a distinctive sensory taste due to its pungent taste compared to milk yogurt. When fermented with soybean as a raw material, it does not taste like soy milk There is a problem that it is easy to recognize that it is difficult to recognize because it is strong in sour taste. It has been studied in the academic world since the 1980s, but it has been difficult to commercialize it for over 30 years. As the soybean yogurt, the products launched in the domestic market have a problem in that the taste is still poor in terms of sensuality except for the difference that the yogurt made from the regular product and the other products have the common vegetable raw material in comparison with the milk yogurt. There was a pity that it was not popularized by consumers.

Accordingly, the present inventors have overcome the above problems and have found that by improving the tastes of the Congo flavor while improving the palatability and establishing a technological way of fermenting lactic acid bacteria, the fermented milk of the present invention is advantageous to those who need milk substitute fermented food, So that the vegetable soy yoghurt having the flavor and differentiability of the Congolese oil was completed.

1. Korean Patent Publication No. 1020110120007 Fermented soybean oil having excellent functional and functional properties and a method for producing the fermented soybean milk, 2. Korean Patent Publication No. 1020110120802 A novel pharmaceutical composition for the prevention of stomach cancer containing soybean oil and its extracts (A novel B. subtilis sp. Strain and fermented soymilk for anti-gastric cancer using same)

An object of the present invention is to provide a soybean yogurt having an excellent taste inherent to soybeans and improving the palatability of the soybeans by canceling the peculiar pungency of the soybeans and improving the fermentation of lactic acid bacteria and thereby improving the number of lactic acid bacteria.

To achieve the above object, there is provided a method for producing soybean yogurt having improved palatability and viable cell count of lactic acid bacteria,

Soybeans are firstly called water at room temperature for 1 to 3 hours;

A step of soaking the so-called step 1 in water at 80 to 100 ° C for 10 to 20 minutes;

A step 3 for removing the soybean soaked in the step 2;

Step 4 is a step of putting 5 to 8 times as much water as soybeans in the soybeans soaked in the step 3 and grinding them;

Filtering the soybeans ground in step 4 with a filter having a size of 100 to 170 mesh to obtain a soy milk solution having a boiling point of 8 to 10 Brix;

0.5 to 3 parts by weight of isolated soy protein and 5 to 12 parts by weight of sugar are added to the soybean milk obtained in the step 5 to obtain a soybean milk mixture solution in an amount of 100 parts by weight of soybean milk;

Step 7 for sterilizing the soybean milk mixture obtained in step 6;

Adding lactic acid bacteria and proteolytic enzymes to the sterilized soybean milk mixture to ferment at a pH of 4.2 to 4.6; And

And aging the fermented soybean milk mixture at a refrigeration temperature of 0 to 10 ° C for 12 to 24 hours.

Adding 0.5 to 5 parts by weight of Moringa powder to 100 parts by weight of the soybean which has been melted in the step of the step 4, and grinding together.

The sugar is characterized in that the oligosaccharide and fructose are mixed at a weight ratio of 1: 0.5 to 1.5.

The mixed lactic acid bacteria are characterized in that one or more strains of L. casei , B. longum , L. acidophilus, and S. thermophilus are mixed.

The content of the mixed lactic acid bacteria is 0.005 to 0.01% by weight of the soy milk mixture.

Wherein the protease is Protamex or Flavouzyme.

The content of the proteolytic enzyme is 0.01 to 0.05% by weight of the soybean milk mixture.

The soybean yogurt of the present invention has an effect of correcting sour taste due to fermentation by reinforcing soybean protein in soybean milk. It not only improves flow texture but also fermented with protease in combination with mixed lactic acid bacteria, It has the effect of increasing the preference degree by making the amino acid-specific flavor feel.

The soybean yogurt of the present invention enhances the buffer capacity in the fermentation process by reinforcing the soybean protein in the soy milk solution, thereby greatly increasing the viable cell count of the lactic acid bacteria and decreasing the mortality rate.

The soybean yogurt of the present invention has the effect of enhancing the nutritional composition by adding moringa powder to the soy milk solution preparation process and enhancing the growth of lactic acid bacteria by buffering the fermentation process.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a process for producing soybean yogurt according to the present invention.
Fig. 2 is a graph showing the number of lactic acid bacteria living cells according to the presence or absence of protease.

Specific details for carrying out the present invention are as follows.

Soybeans are firstly called water at room temperature for 1 to 3 hours; A step of soaking the so-called step 1 in water at 80 to 100 ° C for 10 to 20 minutes; A step 3 for removing the soybean soaked in the step 2; Step 4 is a step of putting 5 to 8 times as much water as soybeans in the soybeans soaked in the step 3 and grinding them; Filtering the soybeans ground in step 4 with a filter having a size of 100 to 170 mesh to obtain a soy milk solution having a boiling point of 8 to 10 Brix; 0.5 to 3 parts by weight of isolated soy protein and 5 to 12 parts by weight of sugar are added to the soybean milk obtained in the step 5 to obtain a soybean milk mixture solution in an amount of 100 parts by weight of soybean milk; Step 7 for sterilizing the soybean milk mixture obtained in step 6; Adding lactic acid bacteria and proteolytic enzymes to the sterilized soybean milk mixture to ferment at a pH of 4.2 to 4.6; And 9) aging the fermented soybean milk mixture at a refrigeration temperature of 0 to 10 캜 for 12 to 24 hours.

The soybean called in the step 2 is immersed in water at 80 to 100 ° C. for 10 to 20 minutes. When the soybean is soaked in hot water, the soybean is easily peeled off and the enzyme which inhibits digestion and absorption contained in the soybean is inactivated And it can attenuate the specific fishy smell of beans.

Adding 0.5 to 5 parts by weight of Moringa powder to 100 parts by weight of the soybean which has been melted in the step of the step 4, and grinding together.

Moringa Oleifera is a perennial soybean plant in the Moringaceae family, which is distributed in tropical and subtropical climatic regions. It is an important arboreous tree ranging from 5 to 12 meters in length. It is native to the northwestern part of India. Mouring contains more than 90 nutrients including 16 vitamins, 17 minerals, 20 essential amino acids, 15 fatty acids, and 3, 6, and 9 omega. Is the most abundant nutrient in the world, containing more than 90 nutrients needed for the human body, "Miracle Tree" was also reported.

It is known that Moringa has many effects such as prevention of cholesterol, anti-inflammation, improvement of eyesight, hypertension, immunity enhancement, antioxidation, anti-aging, tumor prevention and diabetes. In particular, Moringa leaf is known to have various effects such as protein, calcium, iron, Vitamin A and vitamin E, and flavonoid components such as niazirin, niazirinin, and isothiocyanate, and glucoside glycoside components, It is effective to remove active oxygen through strengthening the immune system and to break down the neutral lipid of the blood vessels, thereby preventing the fat deposition and smoothing the blood circulation. Thus, it has a blood pressure lowering effect and adsorbs the vascular waste or unnecessary debris It helps to lower serum lipids, blood sugar, and cholesterol, and is also effective in obesity. It is known to. In addition, various active ingredients can increase the body's natural defense, provide nutrition to the eyes and brain, promote metabolism, improve cell structure, improve wrinkles, normal function of liver and kidney, digestion, anti-inflammation, Its utility value is recognized.

When the moringa powder is added to the process of step 4 above, the nutritional components of the moringa are well dispersed in the soybean milk to buffer the lactic acid bacteria fermentation process, thereby preventing the acidity from being drastically lowered due to the growth of the lactic acid bacteria And it also helps in the proliferation of lactic acid bacteria. In addition, Moringa rich in nutrients can be taken together with nutritional supplement is also good.

In the step 6, soybean protein is added to soybean milk to reinforce the soybean milk, thereby correcting the sour taste due to the fermentation of the lactic acid bacteria in the subsequent fermentation process. The mixture of soybean milk and soybean protein is mixed with lactic acid bacteria , It is sour fermentation but it does not feel the deep taste of soybean. When it is decomposed with proteolytic enzyme together with mixed lactic acid bacteria, soybean protein is decomposed and peptiche is produced, and the deep flavor And it is possible to improve the preference degree and to increase the buffer capacity of the soy milk solution, thereby greatly increasing the number of viable cells of the lactic acid bacteria and decreasing the mortality rate.

 The soy protein is preferably adjusted to a protein concentration of 20 to 40% by adding 0.5 to 3 parts by weight based on 100 parts by weight of the soybean milk. When the soy protein is over the above range, viscosity increases, And if it is less than the above range, the sour taste in the fermentation process can not be canceled, so that the sour taste is undesirably increased.

The sugar is characterized in that the oligosaccharide and fructose are mixed at a weight ratio of 1: 0.5 to 1.5.

Oligosaccharides are oligosaccharides which are sugar-soluble sugars having about 2 to 8 sugars, such as glucose, fructose and galactose. They are sugar, It is a substance composed of sugars made by enzymatic synthesis for the purpose of improving the health defects of maltose and the like. Oligosaccharides are very similar in physical properties to sugars and pure oligosaccharides are used as sugar substitutes because they have a sweetness of about 20 to 40% of sugar. However, they are not degraded by intestinal digestive enzymes, Physiological characteristics are different, and it is scientifically proven that the cholesterol state improvement, the antibacterial activity, the immunity enhancement, and the like are very beneficial to the health of the body. Oligosaccharides are contained in a small amount in any natural plant such as beans, onions, garlic, bananas, and potatoes, so it is difficult to ingest a sufficient amount.

Fructose is one of the major minerals that have colorless hygroscopicity and is widely found in the plant kingdom. It is contained in the form of glass in the fruit together with glucose, or it is contained as sucrose in combination with glucose. Most of the liquid part of honey is fructose, and it is separated from juice. Fructose plays an important role in the metabolism of sugar in the living organism, such as when glucose is degraded or when it is synthesized by glycosylation. Fructose is the strongest sweetness in sugars, but it weakens by one-third when heated. Fructose is also used as a detoxifying, diabetic, diuretic in addition to diabetic sweeteners, weakeners and children's nutrients that can not use glucose, and it is also used to prevent the drying of the castella, sponge cake, etc. by using the habit.

The oligosaccharide and fructose not only impart sweetness to the soybean yogurt of the present invention but also serve as a food for lactic acid bacteria in the fermentation process and improve the growth of lactic acid bacteria.

It is preferable that 5 to 12 parts by weight of the sugar is added based on 100 parts by weight of the soy milk solution. If the sugar content exceeds the above range, the sweet taste becomes too strong and undesirable. When the sugar content is less than the above range, not.

The mixed lactic acid bacteria are characterized in that one or more strains of L. casei , B. longum , L. acidophilus, and S. thermophilus are mixed.

The content of the mixed lactic acid bacteria is preferably 0.005 to 0.01% by weight based on the total weight of the soybean milk mixture. If the content exceeds the above range, the fermentation result is not remarkably improved as compared with the excess amount and the efficiency is lowered. Which is undesirable.

Wherein the protease is Protamex, Flavouzyme or a mixed enzyme thereof.

Protease enzymes Protamex and Flavouzyme are not purified enzymes but enzymes produced by culturing microorganisms suitable for protein degradation. They are powdery solid form commercial enzyme preparations and widely used for protein hydrolyzate or food production. In particular, Protamex has the strongest proteolytic activity at pH 7-9 and Flavouzyme has the strongest proteolytic activity at pH 6 ~ 7 and improves the taste and aroma of the hydrolyzate.

The content of the proteolytic enzyme is preferably 0.01 to 0.05% by weight of the soybean milk mixture. If it exceeds the above range, the protein may degrade due to excessive proteolytic degradation, which is undesirable. There is no preference because the degree of preference decreases.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified in various other forms, and the scope of the present invention is not limited to the following embodiments.

≪ Example 1 >

5 kg of soybeans were soaked in water for 2 hours in water and then immersed in boiling water at 100 ° C. for 15 minutes. Then the peeled soybean skin was peeled off, and 30 liters of water was added to 5 kg of peeled soybeans, Respectively. The ground soybeans were filtered through a filter of 150 mesh to obtain a soybean milk solution of 8.5 Brix. To 1 kg of soy milk thus obtained, 5 g of soybean protein, 100 g of sugar mixed with oligosaccharide and fructose at a weight ratio of 1: 1 was added to obtain a soybean milk mixture, which was sterilized at 60 to 80 ° C for 30 minutes. 20 μl of a culture solution in which L. casei , B. longum, L. acidophilus, and S. thermophilus strains were mixed was inoculated in 100 ml of a sterilized soybean milk mixture , and Protease protease and Flavouzyme were mixed at a weight ratio of 1: 1 And the mixture was fermented in a thermostat at 36 DEG C for 1 day.

≪ Example 2 >

The procedure of Example 1 was repeated except that 10 g of soybean protein was added to 1 kg of soybean milk obtained.

≪ Example 3 >

The procedure of Example 1 was repeated except that 20 g of soybean protein was added to 1 kg of soybean milk obtained.

<Example 4>

The procedure of Example 1 was repeated except that 30 g of soybean protein was added to 1 kg of soy milk obtained.

&Lt; Example 5 >

5 kg of soybeans were soaked in water for 2 hours in water and then immersed in boiling water at 100 ° C. for 15 minutes. The soybeans were then peeled off and 100 g of moringa powder and 30 liters of water were added to 5 kg of peeled soybeans To 150 mesh. The milled Moringa mixed soybean was filtered through a filter of 150 mesh to prepare a Moring goat milky lotion of 8.5 Brix.

&Lt; Example 6 >

The procedure of Example 5 was repeated except that 10 g of soybean protein was added to 1 kg of the obtained Moring tea milk.

&Lt; Example 7 >

The same procedure as in Example 5 was conducted except that 20 g of soybean protein was added to 1 kg of the obtained Moring tea milk.

&Lt; Example 8 >

The same procedure as in Example 5 was conducted except that 30 g of soybean protein was added to 1 kg of the obtained Moring tea milk.

&Lt; Comparative Example 1 &

1 kg of the obtained soybean milk was sterilized at 60 to 80 ° C. for 30 minutes , and 20 μl of a culture solution in which L. casei , B. longum , L. acidophilus, and S. thermophilus strains were mixed with 100 ml of a sterilized soybean milk mixture After inoculation, they were fermented in a thermostat at 36 ° C for 1 day.

&Lt; Comparative Example 2 &

1 kg of the obtained Mouring Milk Milk was sterilized at 60 to 80 ° C for 30 minutes , and a culture solution in which L. casei , B. longum , L. acidophilus, and S. thermophilus strains were mixed with 100 ml of the sterilized Mulling Milk Milk Solution was added to 20 Lt; / RTI &gt; and then fermented in a thermostat at 36 DEG C for 1 day.

&Lt; Comparative Example 3 &

1 kg of the obtained soybean milk was sterilized at 60 to 80 ° C. for 30 minutes , and 20 μl of a culture solution in which L. casei , B. longum , L. acidophilus, and S. thermophilus strains were mixed with 100 ml of a sterilized soybean milk mixture And protease enzymes Protamex and Flavouzyme were mixed at a weight ratio of 1: 1, and 30 μg of the protease was added thereto, followed by fermentation in a thermostat at 36 ° C for 1 day.

&Lt; Comparative Example 4 &

1 kg of the obtained Mouring Milk Milk was sterilized at 60 to 80 ° C for 30 minutes , and a culture solution in which L. casei , B. longum , L. acidophilus, and S. thermophilus strains were mixed with 100 ml of the sterilized Mulling Milk Milk Solution was added to 20 Mu l, and protease enzymes Protamex and Flavouzyme were mixed at a weight ratio of 1: 1, and 30 [micro] g was added thereto, followed by fermentation in a thermostat at 36 [deg.] C for 1 day.

&Lt; Comparative Example 5 &

20 g of soybean protein was added to 1 kg of soybean milk obtained, and the same procedure as in Example 3 was carried out except that no proteolytic enzyme was added.

<Test Example 1> Sensory test on palatability

The sour taste, texture, flavor, and overall acceptability of the soybean yogurt of Examples 1 to 8 and Comparative Examples 1 to 4 of the present invention were measured by a five-point scale method. The results are shown in Table 1 below.

The sensory test for soy yogurt of the present invention division Sour taste
Strength (1 to 5) Texture
Viscosity (1 to 5) zest
Symbols (1 to 5) The total prayer
Symbols (1 to 5) Example 1 (Soy Protein 0.5) 3.9 3.8 3.6 3.7 Example 2 (soy protein 1) 3.8 3.8 3.9 3.9 Example 3 (Soy Protein 2) 3.6 4.0 3.8 3.9 Example 4 (Soy Protein 3) 3.4 4.1 3.7 3.8 Example 5
(Moringa + soy protein 0.5) 3.8 3.8 3.6 3.7 Example 6
(Moringa + soy protein 1) 3.7 3.9 3.8 3.8 Example 7
(Moringa + Soy Protein 2) 3.5 4.1 3.6 3.7 Example 8
(Moringa + Soy Protein 3) 3.4 4.0 3.6 3.7 Comparative Example 1 (Soy milk solution) 4.2 2.4 3.4 3.4 Comparative Example 2 (Mulling mouth lotion) 4.1 2.3 3.2 3.3 Comparative Example 3
(Soy milk solution + protease) 3.4 3.1 3.5 3.5 Comparative Example 4
(Moringa + protease) 3.5 3.3 3.4 3.5

As a result of the sensory test, the preference degree of the soybean yogurt produced according to Examples 1 to 8 of the present invention was higher than that of Comparative Examples 1 to 4 as a whole, and the intensity of the special sour taste was lower in the Examples than the Comparative Examples, The operation feeling was remarkably good in the examples as compared with the comparative examples.

&Lt; Test Example 2 &

The soybean yoghurts of Examples 1 to 8 and Comparative Examples 1 to 4 of the present invention were measured for the number of lactic acid bacteria viable cells during storage, and the results are shown in Table 2 below.

Measuring the number of lactic acid bacteria in storage division After 1 day fermentation
Viable cell count Two weeks after refrigerated storage
Viable cell count 4 weeks after cold storage
Viable cell count Example 1
(Soy protein 0.5+ protease) 3.4 × 10 ⁹ 2.1 × 10 ⁹ 1.3 x 10 ⁹ Example 2
(Soy protein 1 + protease) 3.8 × 10 ⁹ 2.5 x 10 ⁹ 1.2 × 10 ⁹ Example 3
(Soy protein 2 + protease) 4.5 × 10 ⁹ 3.4 × 10 ⁹ 2.5 x 10 ⁹ Example 4
(Soy protein 3 + protease) 4.1 × 10 ⁹ 2.8 × 10 ⁹ 2.1 × 10 ⁹ Example 5
(Moringa + soy protein 0.5+ protease) 3.4 × 10 ⁹ 2.2 x 10 ⁹ 1.4 x 10 ⁹ Example 6
(Moringa + soy protein 1 + protease) 4.0 × 10 ⁹ 2.7 × 10 ⁹ 1.8 × 10 ⁹ Example 7
(Moringa + Soy Protein 2+ Protease) 4.7 × 10 ⁹ 3.5 × 10 ⁹ 2.5 x 10 ⁹ Example 8
(Moringa + Soy Protein 3+ Protease) 4.2 × 10 ⁹ 2.9 × 10 ⁹ 2.4 × 10 ⁹ Comparative Example 1 (Soy milk solution) 1.1 × 10 ⁹ 8.8 × 10 ⁸ 6.0 × 10 ⁸ Comparative Example 2 (Mulling mouth lotion) 1.2 × 10 ⁹ 9.0 × 10 ⁸ 6.8 x 10 ⁸ Comparative Example 3
(Soy milk solution + protease) 1.4 x 10 ⁹ 9.3 × 10 ⁸ 7.1 x 10 ⁸ Comparative Example 4
(Moringa + protease) 1.5 x 10 ⁹ 9.5 × 10 ⁸ 7.3 × 10 ⁸

As a result of measuring the number of viable cells of the lactic acid bacteria, the number of the lactic acid bacteria in the soybean yoghurts of Examples 1 to 8 was significantly higher than that of the soybean yoghurts of Comparative Examples 1 to 4, Therefore, the mortality rate was significantly lower in soy yogurt than the comparative example.

&Lt; Test Example 3 >

Based on the results of Test Example 2, in order to confirm the change in the number of lactic acid bacteria living bacteria caused by the presence or absence of proteolytic enzymes, the change in the number of lactic acid bacteria live cells according to fermentation time was compared with Comparative Example 1, Comparative Example 5 and Example 3 of the present invention And the results are shown in Table 3 below. Fig. 2 shows changes in the number of lactic acid bacteria living cells of Comparative Example 5 (non-degrading solution) of the present invention and Example 3 (protein decomposition solution).

Measurement of the change in the number of lactic acid bacteria living bacteria by presence or absence of proteolytic enzymes Kinds Number of viable cells after 1 day of culture Two weeks after fermentation chilled After 4 weeks of fermentation Comparative Example 1 (Soy milk solution) 1.1 x 10 ⁹ 8.8 x 10 ⁸ 6.0 x 10 ⁸ Comparative Example 5 (non-aqueous solution) 3.3 x 10 ⁹ 2.0 x 10 ⁹ 1.2 x 10 ⁹ Example 3 (Proteolytic solution) 4.5 x 10 ⁹ 3.4 x 10 ⁹ 2.5 x 10 ⁹

As a result, in Example 3 of the present invention in which the protease of the present invention was added, the number of lactic acid bacteria viable cells was increased by about 50% as compared with Comparative Example 1 and Comparative Example 5 in which the protein degrading agent was not added.

When the results of the above Test Examples 1 to 3 were examined, it was found that when the soybean milk was fortified with Moringa powder and soybean protein and fermented by inoculating the protease with the mixed lactic acid bacteria, , The number of lactic acid bacteria was significantly increased, and the mortality rate was low.

Claims (8)

Soybeans are firstly called water at room temperature for 1 to 3 hours;
A step of soaking the so-called step 1 in water at 80 to 100 ° C for 10 to 20 minutes;
A step 3 for removing the soybean soaked in the step 2;
Step 4 is a step of putting 5 to 8 times as much water as soybeans in the soybeans soaked in the step 3 and grinding them;
Filtering the soybeans ground in step 4 with a filter having a size of 100 to 170 mesh to obtain a soy milk solution having a boiling point of 8 to 10 Brix;
0.5 to 3 parts by weight of isolated soy protein and 5 to 12 parts by weight of sugar are added to the soy milk solution obtained in the step 5 to obtain a soybean milk mixture solution in an amount of 100 parts by weight of soy milk solution;
Step 7 for sterilizing the soybean milk mixture obtained in step 6;
Adding lactic acid bacteria and proteolytic enzymes to the sterilized soybean milk mixture to ferment at a pH of 4.2 to 4.6; And
And 9) aging the fermented soybean milk mixture at a refrigeration temperature of 0 to 10 캜 for 12 to 24 hours, wherein the fermented soybean milk mixture is improved in palatability and viable cell count of lactic acid bacteria.
The method according to claim 1,
Wherein 0.5 to 5 parts by weight of Moringa powder is added to 100 parts by weight of soybean melted in the process of step 4, and the resulting mixture is ground together, thereby improving the number of viable cells of the lactic acid bacterium.
The method according to claim 1,
Wherein the sugar is a mixture of oligosaccharide and fructose at a weight ratio of 1: 0.5 to 1.5, wherein the number of viable cells of the lactic acid bacterium is improved.
The method according to claim 1,
Wherein the mixed lactic acid bacteria is one or more strains of L. casei , B. longum , L. acidophilus, and S. thermophilus, wherein the strain has improved palatability and viable cell count of lactic acid bacteria.
5. The method of claim 4,
Wherein the content of the mixed lactic acid bacterium is 0.005 to 0.01% by weight of the soybean milk mixed solution, wherein the number of viable bacteria of the lactic acid bacterium is improved.
The method according to claim 1,
Wherein the protease comprises at least one of Protamex and Flavouzyme, wherein the number of viable cells of the lactic acid bacterium is improved.
The method according to claim 6,
Wherein the content of the proteolytic enzyme is 0.01 to 0.05% by weight of the soybean milk mixture, and the number of viable cells of the lactic acid bacteria is improved.
8. A soybean yogurt having improved palatability and viable cell count of lactic acid bacteria, which is produced by any one of claims 1 to 7.

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